Devil Dans Fruit Stuffed Boneless Turkey Recipes

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THE TURDUCKEN: BONELESS TURKEY STUFFED WITH A BONELESS DUCK AND BONELESS CHICKEN "ONE BIG BIRD"



The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken

Roasting time for The Turducken is 12 hours and preparation time is 5 to 6 hours...add music and your favorite beverage will help!

Provided by Food Network

Categories     side-dish

Time 18h

Yield 20 to 25 servings

Number Of Ingredients 30

3 pounds coarsely ground pork
2 1/2 teaspoons liquid smoke
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
Pinch chili pepper flakes
Pinch ground mace
Pinch ground allspice
Pinch ground bay leaf
Pinch ground sage
Pinch cayenne pepper, optional
3 teaspoons bacon fat
1/2 pound butter
4 pounds frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach
2 cups sauteed onion
1 teaspoon ground fennel seed
1 teaspoon kosher salt
1/2 teaspoon white pepper
One 6-pound fresh whole duck
One 4-pound fresh whole chicken
1 cup olive oil, divided
About 5 tablespoons blackening spice, divided
One 25-pound fresh whole turkey
2 tablespoons freshly chopped garlic
5 pounds favorite cornbread dressing
3 whole roasted red bell peppers, cut into strips
2 tablespoons kosher salt
2 quarts of your favorite turkey gravy

Steps:

  • For the andouille sausage stuffing: In a large bowl, mix the pork, liquid smoke, garlic, salt, paprika, black pepper, chili pepper flakes, mace, allspice, ground bay leaves, sage and cayenne pepper, if using, with some cold water. In a pan or on a flat-top, brown off the sausage mixture in about 3 teaspoons of bacon fat for flavor. Once the sausage mixture is browned, chill immediately.
  • For the spinach stuffing: Melt the butter in large skillet. Add the spinach, onion, fennel seed, salt and white pepper and saute for 5 minutes until hot. Set aside to cool.
  • Preparation of the duck and chicken: It is wise to de-bone the duck and chicken first for practice. Place the fresh chicken breast-side down on large cutting board. Starting at the bird's neck, you will cut through the skin along the length of the spine. Using the tip of the knife and starting from the neck end, separate the meat from the rib cage on 1 side. Disjoint the wing from the shoulder blade and reserve for stock. Work towards the thigh bone, cut through the ball and socket joint and "pop" loose using upward pressure with your hand from under the bird. Using your thumbnail, loosen the "oyster meat" (the most tender part) from the frame. With the knife, remove the thigh and leg bone, but keep the leg attached to the bird. Repeat the process on other side of chicken. When both sides are finished, the bird will lay flat. Grab rib cage by the neck area and gently pull towards back to remove the entire carcass and breast bone cartilage. Repeat the same de-boning procedure for the duck. In a well ventilated area or with an exhaust fan on high, preheat a large cast-iron pan to very hot. Rub the boneless chicken and duck with olive oil. Generously sprinkle with blackening spice on both sides. Place skin-side down in the pan for 1 to 2 minutes then turn over and repeat. Refrigerate.
  • De-bone the turkey using the same procedure as the chicken and duck with 2 exceptions: The turkey wings should be left attached to the meat and the bone-in drumstick should be disjointed from the boneless thigh meat and left attached to the meat. The final product should be a flat boneless turkey (except for the wings and drumsticks).
  • To stuff the turducken: Place the turkey skin-side down on a flat surface. Rub the meat with 3 tablespoons olive oil. Sprinkle with 2 tablespoons chopped fresh garlic and 1 tablespoon blackening spice. Spread an even layer of cornbread dressing over the meat about 3/4 inch thick and pat down with hands. Spread 1/4-inch layer of spinach stuffing. Sprinkle with 2 cups of the andouille sausage stuffing. On top, place 6 to 8 slices of roasted red bell peppers. Place the chilled duck, skin-side down, on top of layered stuffing. Repeat the layered stuffing as above. Arrange the chilled chicken, skin-side down, on top of the stuffed duck. Spread the remainder of the stuffing on top of chicken. Press down gently with hands to compact all ingredients.
  • To truss the turducken: This may take another person's help. Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine, making the stitches about 1inch apart, starting at the back of turkey and working towards the neck. Be careful since the Turducken has no boney frame. Roll over breast-side up and finish sewing the neck portion of bird. Tie off and cut twine. Now sew up the opening at the leg section of turkey. Truss the legs together with twine. For extra support, tie butcher's twine around the bird's width every 3 inches down along the bird's length. Position your hands evenly under the turducken and lift into a large roasting pan with rack inside. The pan should be at least 3-inches deep to catch drippings during cooking. Rub the entire exposed skin of the bird with 2 tablespoons of olive oil then sprinkle with 1 tablespoon of blackening spice and salt. Add 1/2 cup water to the bottom of the roasting pan. Wrap the drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Bake at 200 degrees F for 12 hours or until the internal temperature reaches 165 degrees F. Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with the drippings. When done, remove from the oven and let set in the roasting pan for at least 1 hour. With 2 heavy duty spatulas, insert underneath and remove the turducken from the rack to place on carving platter. Remove all butcher twine including pulling out the portion along the spine. To serve, cut the turducken in half lengthwise, then cut servings crosswise in approximately 1-inch thicknesses. Serve with gravy and enjoy.

ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING



Rolled Turkey Breast with Nutty Fruit Stuffing image

Provided by Nancy Fuller

Categories     main-dish

Time 11h10m

Yield 12 servings

Number Of Ingredients 28

One 10-pound boneless, skin-on whole turkey breast, tenderloins removed
1 gallon hard apple cider
1/4 cup kosher salt
4 tablespoons Poultry Seasoning, recipe follows
2 onions, sliced into 1 1/2-inch-thick rings
4 tablespoons unsalted butter, at room temperature
8 tablespoons unsalted butter, plus more for greasing
5 stalks celery, finely diced
2 onions, finely diced
2 cups calvados
1 cup dried apricots, roughly chopped
1 cup dates, roughly chopped
1 tablespoon kosher salt
1 teaspoon ground black pepper
8 cups 1/2-inch cubes white bread, toasted
2 cups chicken broth
2 cups pecans, toasted and roughly chopped
1 tablespoon chopped fresh or dried sage
1 tablespoon fresh or dried thyme leaves
2 eggs
1/2 cup dry white wine
1 1/4 cups chicken broth
2 tablespoons flour
1 tablespoon dried marjoram
1 tablespoon dried parsley
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme

Steps:

  • For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
  • For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
  • In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
  • Preheat the oven to 375 degrees F. Grease a casserole dish.
  • Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
  • Place the remaining stuffing in the prepared casserole dish, and set aside.
  • Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
  • After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
  • Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
  • For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
  • In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
  • Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
  • Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
  • Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.

TURKEY WITH FRUIT AND NUT STUFFING



Turkey with Fruit and Nut Stuffing image

Between Martha's beloved method for roasting turkey with wine- and butter-soaked cheesecloth, to the sweet and nutty stuffing, this Thanksgiving recipe does not skimp on flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

One (12 to 14-pound) fresh whole turkey, giblets and neck reserved
2 cups unsalted butter (4 sticks), melted, plus 4 tablespoons unsalted butter softened
1 bottle dry white wine
2 carrots, coarsely chopped
2 parsnips, coarsely chopped
2 ribs celery, coarsely chopped
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
Fruit and Nut Stuffing
2 cups Giblet Stock
3 tablespoons all-purpose flour

Steps:

  • Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.
  • Preheat oven to 450 degrees with rack in lower third. Combine melted butter and white wine in a large bowl. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, four-layer square. Immerse cheesecloth in butter and wine; let soak.
  • Add vegetables to a large, heavy roasting pan. Place a roasting rack over vegetables. Position turkey, breast-side up, on rack. If turkey comes with a pop-up timer, remove it; an instant-read thermometer is a more accurate indication of doneness. Fold wing tips under turkey. Season cavity with salt and pepper. Fill cavities loosely with as much stuffing as they will hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish at 375 degrees.) Truss turkey with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with softened butter and season with salt and pepper.
  • Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over breast and about halfway down sides of turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees.and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if vegetables begin to darken, add a little chicken stock or water.
  • After these 2 1/2 hours of cooking, carefully remove and discard cheesecloth. Turn roasting pan so breast is facing back of oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 30 to 60 more minutes, basting after 30 minutes.
  • After these three hours of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make gravy. Strain pan juices into a fat separator, discarding vegetables. Let stand until fat rises to the surface, about 10 minutes, then skim it off. In a small jar, shake to combine, giblet stock and flour. Place roasting pan over medium-high heat. Add giblet stock mixture. Use a wooden spoon to scrape up browned bits from bottom of pan. Bring back to a boil, and cook until liquid has thickened slightly. Add defatted pan juices and cook over medium-high heat until thickened to desired consistency. You will have about 2 cups of gravy. Season with salt and pepper. Strain into a gravy boat. Serve with turkey.

DEVIL DAN'S FRUIT-STUFFED BONELESS TURKEY



Devil Dan's Fruit-Stuffed Boneless Turkey image

Imagine a big beautiful turkey on your table. Now imagine carving it by slicing right across the the body, WITH NO BONES IN THE WAY!

Provided by Devil-Dan

Categories     Whole Turkey

Time 4h45m

Yield 10

Number Of Ingredients 15

1 (10 pound) whole turkey, neck and giblets removed
1 ½ pounds skinless, boneless chicken thighs, cut into chunks
1 tablespoon finely minced garlic
1 tablespoon finely minced fresh ginger
1 tablespoon extra-virgin olive oil
1 (1 pound) loaf Hawaiian sweet bread, cut into 1-inch cubes
¼ cup golden raisins
¼ cup dark raisins
¼ cup dried cherries
¼ cup dried cranberries
¼ cup dried currants
¼ cup diced celery
½ cup hard apple cider (See Cook's Note)
kitchen twine
1 teaspoon extra-virgin olive oil, or as needed

Steps:

  • To bone the turkey, place the turkey, breast-side down, on a work surface. With a very sharp boning knife, slice open skin and meat along the spine. Work down the spine on each side, around the rib cage, cutting and pulling the skin away from the bones. Inside of thighs, cut out the thigh-bone. Break the thighs-to-drum joint. Break the wing-to-rib cage joint. Remove rib and thigh bones, leaving wings and legs on. (See Editor's Note)
  • Preheat oven to 300 degrees F (150 degrees C).
  • Place the chicken thigh meat into a food processor with the garlic and ginger, and pulse a few times to coarsely grind the meat. Do not pulverize the chicken.
  • Heat 1 tablespoon of olive oil in a skillet, and cook and stir the chicken mixture until most of the pink is gone from the meat, about 5 minutes. Place the chicken into a large bowl, and stir in the bread cubes, golden and dark raisins, dried cherries, dried cranberries, dried currants, celery, and hard cider, mixing the stuffing well.
  • Spread the boned turkey out flat on a work surface, skin side down. With your hands, scoop up stuffing and lightly form into a round shape for the chest area, adding more stuffing to fill the thigh area, shoulders, and other parts of the turkey. It's okay to compress the stuffing just a little. Pull the skin and meat around the stuffing, to join at the original backbone cut, completely enclosing the stuffing and recreating the shape of the turkey. Sew or lace the back of the turkey up with kitchen twine and a large needle or skewers. Rub the entire outside of the stuffed turkey with olive oil. Tie the drumstick ends together with kitchen twine. Place the roast in a roasting pan.
  • Roast the turkey in the preheated oven until the juices run clear and the skin is golden brown, 3 to 4 hours. An instant-read thermometer inserted into the thickest part of the roast should read 165 degrees F (75 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area about 10 to 15 minutes before slicing.

Nutrition Facts : Calories 1000 calories, Carbohydrate 41.5 g, Cholesterol 314.3 mg, Fat 41.4 g, Fiber 2.7 g, Protein 108.1 g, SaturatedFat 11.7 g, Sodium 363.9 mg, Sugar 15.8 g

CROCK POT TURKEY BREAST WITH STUFFING AND DRIED FRUIT



Crock Pot Turkey Breast With Stuffing and Dried Fruit image

I like to think of this as a one pot Thanksgiving dinner. I believe its from Southern Living Magazine. I want to thank Pinky Kookie for posting it for me in the Community Forums.

Provided by madriley61

Categories     One Dish Meal

Time 8h15m

Yield 10 serving(s)

Number Of Ingredients 11

2 (8 ounce) packages cornbread stuffing mix
1 small onion, finely chopped
2 celery ribs, chopped
1/2 cup dried cranberries or 1/2 cup dried cherries
2 apples, chopped
2 cups chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon poultry seasoning
4 -5 lbs boneless turkey breast, thawed

Steps:

  • Coarsely chop apples (with or without peels) and mix with stuffing mix, onion, dried fruit, thyme, salt, pepper and poultry seasoning.
  • Place mixture in the bottom of a 4-5 quart crock pot.
  • Pour chicken stock over mixture making sure all the stuffing is well covered.
  • Place turkey on top of stuffing.
  • Cook on low for 8 hours or until the turkey reaches 170 degrees on a meat thermometer.

TURKEY WITH FESTIVE FRUIT STUFFING



Turkey with Festive Fruit Stuffing image

Apples, cranberries and raisins make every bite of this stuffing moist and fruity. A dear friend shared the recipe with me years ago.

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 14 servings (10 cups stuffing).

Number Of Ingredients 13

3 celery ribs, chopped
2 medium onions, chopped
3/4 cup butter, divided
5 cups unseasoned stuffing cubes
1-1/2 cups chopped peeled tart apples (about 2 medium)
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup egg substitute
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 cups chicken broth
1 turkey (14 to 16 pounds)

Steps:

  • In a large skillet, saute celery and onions in 1/2 cup butter until tender. Transfer to a large bowl; stir in the stuffing cubes, apples, walnuts, raisins and cranberries. Stir in the egg substitute, salt, pepper and enough broth to reach desired moistness. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

Nutrition Facts :

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From recipesdetails.com


STUFFED TURKEY ROAST | RICARDO
With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Open the turkey roast flat. Slide pieces of twine under the breasts, letting them extend from each side. In a bowl, combine the sausage meat, cloves, cinnamon, dried cranberries, and rum. Spread half of that mixture in the centre of the breasts.
From ricardocuisine.com


BONELESS STUFFED TURKEY RECIPE - MAKES CARVING EASY - PEG ...
2018-11-20 Stuff the Boneless Turkey: Open deboned turkey and place meat-side down, skin-side up on the work surface. Combine browning sauce with melted butter and brush over the entire exterior skin of the turkey. Sprinkle two-thirds of poultry seasoning spice mix on the skin of the turkey. Turn turkey over and sprinkle remaining spice mix on meat side.
From pegshomecooking.com


A WHOLE TURKEY IS BONED, THEN STUFFED WITH A SWEET AND ...
2020-11-24 A whole turkey is boned, then stuffed with a sweet and savory chicken stuffing flavored with dried raisins, currents, dried cherries, and hard apple cider. The roasted turkey is simple to carve into beautiful slices at the table.
From vangisabel.wordpress.com


MEAT AND POULTRY - DEVIL DANS FRUIT STUFFED BONELESS TURKEY
Meat And Poultry - Devil Dans Fruit Stuffed Boneless Turkey A whole turkey is boned, then stuffed with a sweet and savory chicken stuffing flavored with dried raisins, currents, dried cherries, and hard apple cider. The roasted turkey is simple to carve into beautiful slices at the table. Posted by William Davis at 07:53. Email This BlogThis! Share to Twitter Share to …
From gary-greenwood.blogspot.com


FRUIT-STUFFED RECIPE
Fruit-stuffed recipe. Learn how to cook great Fruit-stuffed . Crecipe.com deliver fine selection of quality Fruit-stuffed recipes equipped with ratings, reviews and mixing tips. Get one of our Fruit-stuffed recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 92% Fruit-Stuffed Crown Roast Tasteofhome.com Absolutely sensational is the only …
From crecipe.com


MEAT AND POULTRY - DEVIL DANS FRUIT STUFFED BONELESS TURKEY
Meat And Poultry - Devil Dans Fruit Stuffed Boneless Turkey A whole turkey is boned, then stuffed with a sweet and savory chicken stuffing flavored with dried raisins, currents, dried cherries, and hard apple cider. The roasted turkey is simple to carve into beautiful slices at the table. Posted by Lois Martin at 1:13 AM. Email This BlogThis! Share to Twitter Share to …
From sharonmau.blogspot.com


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