TURDUCKEN
This is a turkey stuffed with a duck, stuffed with a chicken stuffed with dressing. You will need toothpicks and kitchen string for this recipe.
Provided by Stephanie
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 5h
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
- Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
- Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
- With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
- Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
Nutrition Facts : Calories 836.2 calories, Carbohydrate 5.3 g, Cholesterol 261.6 mg, Fat 52.8 g, Fiber 0.3 g, Protein 78.7 g, SaturatedFat 16 g, Sodium 359.6 mg, Sugar 0.8 g
TURDUCKEN RECIPE
Steps:
- Gather the ingredients.
- Place 2 1/4 cups of the bread stuffing in a bowl. Place 1 1/2 cups of the cornbread stuffing in another bowl.
- Place the remaining 1/2 cup of bread stuffing in a third bowl and add the remaining 1/2 cup of the cornbread stuffing. Add the whole berry cranberry sauce and pecans and toss gently to combine. You should now have 3 separate bowls of stuffings.
- In a food processor fitted with the metal blade, combine the butter, garlic, sage, and thyme until the herbs are finely chopped.
- Gently run your hand under the turkey skin to make sort of a pocket, but do not separate the skin completely from the meat. Distribute the herb butter mixture evenly under the skin.
- Rub the skin with the browning sauce, then the olive oil. Sprinkle generously with kosher salt and freshly ground pepper.
- Preheat the oven to 300 F. Flip the deboned turkey over so it is open and skin-side down. Sprinkle with salt and pepper. Spread bread stuffing evenly over the turkey cavity.
- Place the duck on top of the bread stuffing, skin-side down. Spread the cranberry nut stuffing on top of the open duck cavity.
- Top with the chicken, skin-side down. Spread cornbread stuffing on top of the open chicken cavity. Skewer the back of the chicken closed.
- Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed.
- Repeat the process with the turkey.
- Carefully turn the turducken over so it is seam-side down and breast-side up. If possible, remove all skewers except the last one holding the turkey together.
- Place the turducken in a heavy roaster. Roast 3 to 4 hours, or until a meat thermometer inserted in the very center of the chicken stuffing reaches 165 F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.
- Let the turducken rest 30 minutes before carving . Slice the turducken across the breast to show off each layer.
Nutrition Facts : Calories 1763 kcal, Carbohydrate 19 g, Cholesterol 690 mg, Fiber 2 g, Protein 175 g, SaturatedFat 33 g, Sodium 979 mg, Sugar 4 g, Fat 105 g, ServingSize 12 to 14 servings, UnsaturatedFat 0 g
THE TURDUCKEN OF THANKSGIVING SIDES
Mashed sweet potatoes with pecans centered by perfectly mashed potatoes in a stuffing crust. Now your turducken Thanksgiving just got real! This side dish is easy to put together and simply delicious!
Provided by SharonChen
Categories Mashed Potatoes
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and roughly chop golden potatoes and sweet potatoes. If your golden potatoes are small, don't even bother chopping.
- In a medium saucepan, place golden potatoes at the bottom, sweet potatoes on top, then add just enough water to cover all the potatoes. Bring to a boil and simmer until potatoes are fork tender but not falling apart (about 20-25 minutes).
- In the meanwhile, pour stuffing into a 9-inch pie pan, add hot water and 3 tablespoons melted butter. Mix well. Press the stuffing down to the bottom of the pan and push it up to cover the side to shape a crust.
- When the potatoes are done, drain. Rinse each potato piece in cold water while peeling the skin by pressing your thumb into the potato. The skin should come right off. Place golden potatoes and sweet potatoes in two separate bowls.
- Now, preheat oven to 350°F.
- Add ground cinnamon, 2 tablespoons milk, 1 tablespoon butter, a dash of salt and pepper into the sweet potatoes bowl. Mash it until well blend. Add chopped pecan, mix well.
- In the golden potato bowl, add nutmeg, 4 tablespoons milk, 2 tablespoons butter, a pinch of salt and pepper. Mash until well blend.
- Scoop mashed sweet potatoes into a shallow small bowl or a glass; put it upside down in the center of the pie pan; add mashed golden potatoes around it and press it to the bottom as well as the side of the pan.
- Once the mashed golden potatoes are in place, carefully remove the shallow bowl by pulling it out, leaving the mashed sweet potatoes in the middle. Use the back of a spoon to arrange it nicely. Top with a few more pecan halves.
- Bake for 45 minutes and enjoy!
Nutrition Facts : Calories 370.8, Fat 16.2, SaturatedFat 8.2, Cholesterol 33, Sodium 536.4, Carbohydrate 50.5, Fiber 5, Sugar 5, Protein 7
TURDUCKEN
This is in response to a new thread in the Q&A. It is a chicken stuffed into a duck stuffed into a turkey. All with stuffing in between. I am posting this without having tried it (yes I know the bad zaar karma about doing this).
Provided by fraxinus
Categories Whole Turkey
Time 7h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F (190°C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
- Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
- Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
- With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
- Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
Nutrition Facts : Calories 1715.2, Fat 118.1, SaturatedFat 35.6, Cholesterol 469.5, Sodium 1156.9, Carbohydrate 28.9, Fiber 3.9, Sugar 2.8, Protein 124.6
TURDUCKEN
This is no ordinary holiday bird. A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 36 servings.
Number Of Ingredients 25
Steps:
- For pesto, place the sage, parsley, Parmesan cheese, garlic and salt in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream; set aside., In a large skillet, saute fennel and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. In a large bowl, combine the bread cubes, pears, hazelnuts, fennel mixture and 1/2 cup reserved pesto. In another bowl, whisk broth and egg substitute. Pour over bread mixture; stir until moistened. Cover and refrigerate until assembly., Place turkey skin side down on a work surface; press 5 cups stuffing mixture over turkey. Layer with duck skin side down and 4 cups stuffing. Top with chicken skin side down and remaining stuffing., Carefully pull turkey skin over filling. Truss turkey skin at 1-in. intervals with a large needle and kitchen string. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil., Bake, uncovered, at 325° for 5-1/4 to 5-3/4 hours or until a thermometer reads 180° in the center of turducken, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. During the last 30 minutes of cooking, brush remaining pesto over turducken. Cover and let stand for 20 minutes before slicing.
Nutrition Facts : Calories 470 calories, Fat 28g fat (9g saturated fat), Cholesterol 152mg cholesterol, Sodium 312mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 43g protein.
TURDUCKEN
A well-prepared turducken is a marvelous treat, a free-form poultry terrine layered with flavorful stuffing and moistened with duck fat. When it's assembled, it looks like a turkey and it roasts like a turkey, but when you go to carve it, you can slice through it like a loaf of bread. In each slice you get a little bit of everything: white meat from the breast, dark meat from the legs, duck, carrots, bits of sausage, bread, herbs, juices and chicken, too. Although smoking turducken on my deck in Brooklyn was unlikely to happen, I would roast it in my oven. Turducken, it turns out, is not unlike preparing a turkey with stuffing, and not unlike cooking a rolled and tied butterflied leg of lamb. So that is just how I approached preparing it.
Provided by Amanda Hesser
Categories dinner, roasts, main course
Time 6h
Yield 12 servings
Number Of Ingredients 17
Steps:
- The day before serving, cook pancetta in large sauté pan over low heat for 6 to 8 minutes, until fat is rendered and pancetta is browned. Drain on paper towels. Add sausage to pan in bite-size pieces, and cook sausage until no longer pink, breaking up into 1/2-inch pieces as you go. Drain on paper towels.
- Pour off fat in pan. Add oil, along with chopped onion, carrot and celery, and garlic and fennel seed. Cook over medium heat for 2 minutes. Add all non-bony parts of chicken and duck giblets, and season with salt and pepper. Cook until giblets are almost cooked through, about 5 minutes, turning once partway through. Raise heat to high and pour in brandy. Reduce until almost gone, then shut off heat and stir in tarragon and thyme. Remove giblets from pan and chop into 1/2-inch pieces. In a large bowl, fold together pancetta, sausage, vegetables, giblets and bread cubes. Taste and adjust seasoning. Let cool and chill overnight.
- The next morning, lay turkey out on counter, skin side down. Season with salt and pepper. Spread 1/3 of stuffing over its surface, mostly in empty center cavity between breast meat halves. Trim about 2/3 of fat from duck, leaving some fat over breast sections. Butterfly duck drumsticks. Lay duck pieces on top of turkey in their corresponding parts, fitting duck leg meat in cavity left by turkey thigh bones. Season with salt and pepper. Spread 1/3 of stuffing on duck. Lay chicken on top, again skin side down and corresponding in arrangement to turkey. Season with salt and pepper, and spread with remaining stuffing.
- Heat oven to 250 degrees. Thread a carpet or upholstery needle with 2 feet of thin twine. Sew turkey legs back into original shape, if necessary, with duck and chicken meat and stuffing inside the thighs.
- Rethread the needle with 3 feet of twine. Beginning at tail end, begin pulling sides of turkey together, reforming its body, stitching every inch or so. Have someone hold bird while you stitch. Do not sew turducken together too tightly or it will split open when cooking.
- Turn bird over; if necessary, sew together any parts of skin that may have ripped. With a 4-foot piece of twine, truss it as you would a chicken, wrapping the twine around tips of drumsticks (or loaf end), then crisscrossing it and going down around base of drumsticks. Crisscross twine under bird, then bring it up sides and crisscross it on top, wrapping it down and around wings, crisscrossing it on back side, and up again, tying it over breast.
- Season roasting pan with salt and pepper. Place turducken in pan breast side up, and season it. Place chicken and duck wings, along with as many halved onions or carrots fit, in pan.
- Cover pan with aluminum foil and bake. After 2 hours, begin checking bird every 30 minutes or so, and basting when juices form. Turn pan every now and then so it cooks evenly. When a thermometer inserted in turducken reads 130 degrees (probably about 4 or 5 hours), remove aluminum foil and turn up heat to 375 degrees. Baste every 15 minutes or so, until turducken reaches 165 degrees at its thickest point. Remove from oven and let cool for 10 minutes or so. With sturdy spatulas, lift onto platter. Cover turducken with foil, and let sit another 15 to 20 minutes. Meanwhile, strain pan juices and spoon off fat.
- Using a bread knife or carving knife, slice turducken like a loaf of bread. Serve, passing cooking juices.
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