Traditional Louisiana Turducken Recipe 425

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TRADITIONAL LOUISIANA TURDUCKEN RECIPE - (4.2/5)



Traditional Louisiana Turducken Recipe - (4.2/5) image

Provided by JimMac

Number Of Ingredients 40

20 25 20 25 20 - 25 lb. whole turkey, deboned with wings and legs still intact.
5 6 5 6 5 - 6 lb. whole duckling, deboned
3 4 3 4 3 - 4 lb. whole chicken, deboned Poultry seasoning blend
Cornbread stuffing (recipe listed below)
Cajun Rice Dressing (recipe listed below)
Shrimp stuffing (recipe listed below)
Kitchen string Cotton thread and a large needle
Cornbread Stuffing
2 2 2 Tbsp. cooking oil
4 4 4 cups cornbread (crumbled)
1/2 1/2 1/2 lb. chopped chicken livers
1/2 1/2 1/2 lb. chopped chicken gizzards
1 1 1 cup chopped celery
1 1 1 cup chopped onion
1 1 1 cup chopped bell pepper
to seasoning, salt and black pepper (add according to taste)
Butter or olive oil for sautéing vegetables
Chicken broth
Cajun Rice Dressing
2 2 2 Tbsp. cooking oil
1 1 1 lb. ground beef
4 4 4 cups cooked white rice
1 1 1 cup chopped bell pepper
1 1 1 cup chopped onion
1 1 1 cup chopped celery
1 1 1 clove minced garlic
1 1 1 can cream of mushroom soup
2 2 2 cups beef broth
Salt and black pepper (to suit taste)
Shrimp Stuffing
2 2 2 Tbsp. cooking oil
4 4 4 cups cooked rice
2 2 2 lb. chopped shrimp (raw)
1 1 1 cup chopped onion
1/2 1/2 1/2 cup chopped green bell pepper
1 1 1 cup chopped celery
1 1 1 clove minced garlic
1 1 1 can diced tomatoes
Salt and black pepper (to suit taste)
Dash Dash of red (cayenne) pepper

Steps:

  • Have the birds deboned by your butcher to save yourself quite a bit of time, but if you're a particularly adventurous cook you can do it yourself. Professional Cutlery Direct provides step by step instructions for deboning poultry. Just be sure to keep the wings and legs on the turkey, that way the finished turducken will still look like a turkey. It's best to prepare each stuffing ahead of time so that they have time to cool before you are ready to assemble your turducken. A basic stuffing recipe is listed below, and it can easily be adapted for any flavor that you choose. Assembling the Turducken Begin by placing the turkey skin side down and seasoning it well with salt, pepper and poultry seasoning. Then spread the cornbread stuffing over the turkey. Next, place the duck on top of the cornbread stuffing and spread the Cajun rice dressing over it. You will then place the chicken on top of the Cajun rice dressing and add the shrimp stuffing. Each stuffing layer should be approximately 1/2 inch thick. Any leftover stuffing can be placed in casserole dishes and baked at 350 degrees Fahrenheit for approximately 30 minutes. Once you've stuffed each bird, fold the sides of the turkey together to close the bird. Enlist someone to help hold the turkey closed as you begin to sew up the opening. The stitches should be spaced about 1 inch apart. You finish sewing the Turducken tie the legs together, just above the tip bones. Be sure to place the Turducken breast side up while cooking. Once the turducken is assembled, place the turducken in a large roasting pan and cook in a 325 degrees Fahrenheit preheated oven. Alternatively, you can place the turducken on aluminum foil or in an aluminum pan, and then cook on a 350 degrees Fahrenheit grill or smoker. Regardless of which method you choose to use you should cook the bird until a meat thermometer inserted into the thickest area on the bundle reaches an internal temperature reaches 180 degrees Fahrenheit (165 degrees Fahrenheit is the minimum temperature for cooking poultry, but 180 degrees Fahrenheit will ensure that the turducken is fully cooked all the way through). The USDA recommends that a stuffed turkey of this size will generally take 4 1/2 to 5 1/2 hours to cook, but your best bet is to rely on the meat thermometer.

TURDUCKEN



Turducken image

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

1 (3 pound) whole chicken, boned
salt and pepper to taste
Creole seasoning to taste
1 (4 pound) duck, boned
1 (16 pound) turkey, boned
3 cups prepared sausage and oyster dressing

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

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