Turducken Recipe

How to make it

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• 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.