Recipe

Turducken Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 2 months ago It’s a chicken stuffed inside a duck stuffed inside a turkey. The term turducken comes from the combination of tur(key), duck, and (chick)en. Each slice contains portions of chicken, duck, and turkey with stuffing in-between the layers. Prep:70m Cook:240m Servings:20	Jo_jo_ba
	cranberry fowl chicken turkey duck stuffing roasted cornbread savoury turducken southern difficult lotsoffood thanksgiving christmas caffeinefree eggfree high protein lactosefree large quantity nonalcoholic nutrientdense sugarfree

First layer

Second layer

Third layer

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Ingredients

2 ¾ cups prepared whole grain savoury bread stuffing, divided use

2 cups prepared cornbread stuffing, at room temperature, divided use

1/8 cup chopped pine nuts

¾ cup whole berry cranberry sauce (preferably home-made)

1 (12-pound) turkey, deboned except for legs and wings

1 (4-pound) duck, deboned

1 (3-pound) chicken, deboned

Directions

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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Comments

saavedra 2 years, 2 months ago said:
I had never heard of such a thing until this summer and some friends told me how they ordered one last Thanksgiving...they had heard about it on Paula Deen's show...then they said they ran into someone who said they prepare a Turduckhen every year for the holidays!

grizzlybear 2 years, 2 months ago said:
I love these they are a little labor intensive....But worth the effort......Your recipe is much easer them mine ....WILL defently give it a try .....thanks

kukla 2 years, 2 months ago said:
Hey Jo_jo..I've heard of these too, but never seemed brave enough to try making it. Your recipe does seem to make it less intimidating, though. Thanks for the post!

eh270 2 years, 2 months ago said:
Even as a meat eater, I must say, the idea of stuffing an animal inside of another animal, and then stuffing that inside ANOTHER animal is absurdly unnecessary. Your variety of skewering seems more acceptable :)

jo_jo_ba 1 year, 10 months ago said:
Amount Per Serving
Calories: 298.6
Total Fat: 12.0 g
Cholesterol: 79.9 mg
Sodium: 369.3 mg
Total Carbs: 15.9 g
Dietary Fiber: 1.7 g
Protein: 29.8 g

gingalee 9 months, 3 weeks ago said:
Hi I have heard of this recipe but my hubbie refused to believe it now he is a believer.Thanks awesome recipe.

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