TurduckenFrom jo_jo_ba 9 years ago
- 2 ¾ cups prepared whole grain savoury bread stuffing, divided use shopping list
- 2 cups prepared cornbread stuffing, at room temperature, divided use shopping list
- 1/8 cup chopped pine nuts shopping list
- ¾ cup whole berry cranberry sauce (preferably home-made) shopping list
- 1 (12-pound) turkey, deboned except for legs and wings shopping list
- 1 (4-pound) duck, deboned shopping list
- 1 (3-pound) chicken, deboned shopping list
How to make it
- Preheat oven to 300 F.
- Measure out 2 ¼ cups of bread stuffing and set aside.
- Place remaining ½ cup of bread stuffing in another bowl and add ½ cup of the cornbread stuffing along with the cranberry sauce and nuts.
- Toss gently to combine. You should have 3 separate stuffings.
- Flip the turkey over so it is open and skin-side down. Sprinkle with salt and pepper.
- Spread plain bread stuffing evenly over turkey cavity.
- Place duck on top of bread stuffing, skin-side down.
- Spread cranberry nut stuffing on top of open duck cavity.
- Top with chicken, skin-side down.
- Spread cornbread stuffing on top of open chicken cavity.
- With a long skewer, thread the back of the chicken closed (keep skewer ends outside of the total meat surface so you can remove them).
- Bring up the sides of the duck to cover the chicken. Repeat skewering process.
- Repeat process with the turkey.
- Carefully turn the turducken over, so it is seam-side down and breast-side up.
- Remove duck and chicken skewers, leaving the last one holding the turkey together.
- Place turducken in a heavy roaster.
- Roast 3 to 4 hours, until 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.
- Let turducken rest 30 minutes before carving. To serve, slice turducken across the breast to show off each layer.
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