Best 9 Stuffing For Turducken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Turducken is a famous American dish consisting of a deboned chicken stuffed inside a deboned duck, which is then stuffed inside a deboned turkey. The dish is often roasted and served with gravy. It is a popular dish for special occasions, such as Thanksgiving and Christmas.

This article provides three different recipes for making stuffing for turducken. The first recipe is for a classic bread stuffing made with celery, onion, and herbs. The second recipe is for a more unique cornbread stuffing made with cornbread, sausage, and apples. The third recipe is for a wild rice stuffing made with wild rice, mushrooms, and nuts.

Each recipe includes detailed instructions on how to make the stuffing, as well as tips for cooking and serving turducken. Whether you're a seasoned cook or a beginner, you're sure to find a stuffing recipe in this article that you'll love. So gather your ingredients and get ready to make a delicious and impressive turducken for your next special occasion!

Here are our top 9 tried and tested recipes!

THE TURDUCKEN: BONELESS TURKEY STUFFED WITH A BONELESS DUCK AND BONELESS CHICKEN "ONE BIG BIRD"



The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken

Roasting time for The Turducken is 12 hours and preparation time is 5 to 6 hours...adding music and your favorite beverage will help!

Provided by Food Network

Categories     main-dish

Time 18h

Yield 20 to 25 servings

Number Of Ingredients 30

3 pounds coarsely ground pork
2 1/2 teaspoons liquid smoke
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
Pinch chili pepper flakes
Pinch ground mace
Pinch ground allspice
Pinch ground bay leaf
Pinch ground sage
Pinch cayenne pepper, optional
3 teaspoons bacon fat
1/2 pound butter
4 pounds frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach
2 cups sauteed onion
1 teaspoon kosher salt
1 teaspoon ground fennel seed
1/2 teaspoon white pepper
One 6-pound fresh whole duck
One 4-pound fresh whole chicken
1 cup olive oil, divided
About 5 tablespoons blackening spice, divided
One 25-pound fresh whole turkey
2 tablespoons freshly chopped garlic
5 pounds favorite cornbread dressing
3 whole roasted red bell peppers, cut into strips
2 tablespoons kosher salt
2 quarts of your favorite turkey gravy

Steps:

  • For the andouille sausage stuffing: In a large bowl, mix the pork, liquid smoke, garlic, salt paprika, black pepper, chili pepper flakes, mace, allspice, ground bay leaves, sage and cayenne pepper, if using, with some cold water. In a pan or on a flat-top, brown off the sausage mixture in about 3 teaspoons of bacon fat for flavor. Once the sausage mixture is browned, chill immediately.
  • For the Spinach stuffing: Melt the butter in large skillet. Add the spinach, onion, fennel seed, salt and white pepper and saute for 5 minutes until hot. Set aside to cool.
  • Preparation of the duck and chicken: It is wise to de-bone the duck and chicken first for practice. Place the fresh chicken breast-side down on large cutting board. Starting at the bird's neck, you will cut through the skin along the length of the spine. Using the tip of the knife and starting from the neck end, separate the meat from the rib cage on 1 side. Disjoint the wing from the shoulder blade and reserve for stock. Work towards the thigh bone, cut through the ball and socket joint and "pop" loose using upward pressure with your hand from under the bird. Using your thumbnail, loosen the "oyster meat" (the most tender part) from the frame. With the knife, remove the thigh and leg bone, but keep the leg attached to the bird. Repeat the process on other side of chicken. When both sides are finished, the bird will lay flat. Grab rib cage by the neck area and gently pull towards back to remove the entire carcass and breast bone cartilage. Repeat the same de-boning procedure for the duck. In a well ventilated area or with an exhaust fan on high, preheat a large cast-iron pan to very hot. Rub the boneless chicken and duck with olive oil. Generously sprinkle with blackening spice on both sides. Place skin-side down in the pan for 1 to 2 minutes then turn over and repeat. Refrigerate.
  • De-bone the turkey using the same procedure as the chicken and duck with 2 exceptions: The turkey wings should be left attached to the meat and the bone-in drumstick should be disjointed from the boneless thigh meat and left attached to the meat. The final product should be a flat boneless turkey (except for the wings and drumsticks).
  • To stuff the turducken: Place the turkey skin-side down on a flat surface. Rub the meat with 3 tablespoons olive oil. Sprinkle with 2 tablespoons chopped fresh garlic and 1 tablespoon blackening spice. Spread an even layer of cornbread dressing over the meat about 3/4 inch thick and pat down with hands. Spread 1/4-inch layer of spinach stuffing. Sprinkle with 2 cups of the andouille sausage stuffing. On top, place 6 to 8 slices of roasted red bell peppers. Place the chilled duck, skin-side down, on top of layered stuffing. Repeat the layered stuffing as above. Arrange the chilled chicken, skin-side down, on top of the stuffed duck. Spread the remainder of the stuffing on top of chicken. Press down gently with hands to compact all ingredients.
  • To truss the turducken: This may take another person's help. Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine, making the stitches about 1 inch apart, starting at the back of turkey and working towards the neck. Be careful since the Turducken has no boney frame. Roll over breast-side-up and finish sewing the neck portion of bird. Tie off and cut twine. Now sew up the opening at the leg section of turkey. Truss the legs together with twine. For extra support, tie butcher's twine around the bird's width every 3 inches down along the bird's length. Position your hands evenly under the turducken and lift into a large roasting pan with rack inside. The pan should be at least 3-inches deep to catch drippings during cooking. Rub the entire exposed skin of the bird with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of blackening spice and salt. Add 1/2 cup water to the bottom of the roasting pan. Wrap the drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Bake at 200 degrees F for 12 hours or until the internal temperature reaches 165 degrees F. Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with the drippings. When done, remove from the oven and let set in the roasting pan for at least 1 hour. With 2 heavy duty spatulas, insert underneath and remove the turducken from the rack to place on carving platter. Remove all butcher twine, including pulling out the portion along the spine. To serve, cut the turducken in half lengthwise, then cut servings crosswise in approximately 1-inch thicknesses. Serve with gravy and enjoy.

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

TURDUCKEN RECIPE



Turducken Recipe image

A turducken is a chicken inside a duck inside a turkey, with stuffing in between the layers. It makes quite a showstopper at the Thanksgiving table.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner

Time 5h

Yield 14

Number Of Ingredients 15

2 3/4 cups bread stuffing (prepared, room temperature; divided)
2 cups cornbread stuffing (prepared, room temperature; divided)
1/2 cup cranberry sauce (whole berry)
1/4 cup pecans (chopped)
4 tablespoons unsalted butter (1/2 stick, room temperature)
3 cloves garlic (quartered)
6 fresh sage leaves
2 tablespoons fresh thyme leaves
1 (10- to 12-pound) turkey (deboned)
1 tablespoon browning sauce (such as Gravy Master or Kitchen Bouquet)
1 tablespoon olive oil
Kosher salt (to taste)
Black pepper (freshly ground, to taste)
1 (4- to 5-pound) duck (deboned)
1 (3- to 4-pound) chicken (deboned)

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 LEGENDARY TURDUCKEN



The Legendary Turducken image

Provided by Chuck Hughes

Time 10h15m

Yield 30 servings

Number Of Ingredients 36

Cornbread
1 1/2 cups warm water, about 110 to 115 degrees F
1 tablespoon sugar
2 teaspoons kosher salt, plus more for dusting
2 teaspoons active dry yeast
2 cups flour
1 cup corn flour
Vegetable oil, for coating the bowl
Egg Wash
Stuffing
2 tablespoons vegetable oil
1 pound/450 g Morteau sausage, chopped
2 onions, finely chopped
2 celery stalks, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, minced
1 cup veal stuck
1 loaf cornbread, cut in chunks
12 oysters, shucked and liquid reserved
1/4 cup flat leaf parsley, chopped
2 tablespoons smoked paprika
1/4 cup melted butter
Salt and pepper
Turducken
1 (20 to 25-pound) turkey, deboned
1(4 to 5-pound) duck, deboned
1(3 to 3-1/2 pound) chicken, deboned
1 truffle, optional
1/2 cup smoked paprika
1/2 cup melted butter
Salt and freshly ground black pepper
Gravy
1/2 cup reserved turducken drippings
4 cups stock
3 sprigs fresh thyme
2 tablespoons each flour and butter, blended (beurre manie)

Steps:

  • For the cornbread:
  • Combine the water, sugar, and kosher salt in the bowl of a stand mixer fitted with the dough hook attachment, and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Cook's Note: Kneading the dough can also be done by hand.
  • Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size. Knock the air out for 30 seconds by punching it down. You can now shape the dough into a ball, then place it onto a flour-dusted baking tray lined with parchment paper. Brush the top of the cornbread with egg wash, sprinkle the top with flour and coarse salt. Let it sit in a warm spot for 1 hour.
  • Preheat the oven at 400 degrees F.
  • Bake the cornbread for approximately 30 minutes or until the crust is golden brown.
  • Cook's Note: You can tell if it's cooked by tapping its bottom. If it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place the bread on a rack and allow it to cool for about 1 1/2 hours.
  • For the stuffing:
  • Cube up the cooled cornbread and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the Morteau sausage and cook for about 5 minutes, until golden brown. Add the onions, celery, pepper, and garlic and continue cooking until translucent, about 5 minutes. Deglaze with the veal stock. Add in the cornbread. Transfer to a large bowl. Add the oysters and their liquid, parsley, paprika, and melted butter. Season the stuffing with salt, and pepper, to taste. Reserve the stuffing in the refrigerator until ready to use.
  • To assemble the turducken:
  • Spread the deboned turkey, skin-side down on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the smoked paprika, patting the seasoning in with your hands. Cook's Note: Be sure to turn the leg, thigh and wing meat to the outside so you can season it too. Season the turkey with salt and pepper.
  • Then stuff some of the stuffing in the leg, thigh and wing cavities until full but not tightly packed. Cook's Note: If too tightly packed, it may cause the leg and wing to burst open during cooking). Spread an even layer of the stuffing over the remaining exposed meat, about 1/2 to 3/4-inches thick. You should use a total of about 4 cups of stuffing.
  • For the duck: Remove some of the fat and keep aside. Place the duck, skin-side down, on top of the stuffing, arranging the duck evenly over the stuffing. Season the exposed duck meat generously and evenly with smoked paprika, using about 1 tablespoon, and pressing it in with your hands. Season the duck with salt and pepper. Then spread about 1 cup of the stuffing evenly over the exposed duck meat, making the layer slightly less thick, about 1/2-inch thick. Repeat with the chicken and the remaining stuffing. Place an Italian truffle in the center, optional.
  • Enlist someone's help to close turducken. Fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1-inch apart. When you finish sewing up the turducken on the first side, turn it over in the pan to sew closed any openings on the other side. Then tie the legs together, just above the tip bones. Leave the turducken to cook, breast-side up, in the pan, tucking in the turkey wings.
  • Serving suggestion: Serve with Root Vegetable Mash.
  • With the assistance of your helper, carefully lift the turducken into an ungreased 15 by 11-inch baking pan that is at least 2 1/2-inches deep. Cook's Note: This pan size is ideal because the turducken fits snugly in the pan and stays in the proper shape while cooking).
  • Place the turducken pan in a slightly larger pan with sides at least 2 1/2-inches deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the turducken with the remaining smoked paprika, patting it in with your hands. Brush with melted butter.
  • Bake the turducken at 325 degrees F, about 4 hours, until done, or until a meat thermometer inserted through to the center reads 165 degrees F. When done, remove the turducken from the oven and let rest for about 15 minutes
  • For the gravy:
  • Place the turducken drippings in a pot over medium-high heat. Add the stock, fresh thyme, and beurre manie. Season the gravy with salt, and pepper, to taste. Let the gravy come to a boil. Turn down heat to medium-low and let the gravy simmer for 10 minutes.
  • Cook's Note: Remember there are no bones to support the birds' structure.
  • With strong spatulas inserted underneath the bird, carefully transfer the turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains the stuffing and all 3 meats. Serve additional bowls of the dressings on the side and serve with the gravy and the Root Vegetable Mash, if desired.
  • Cook's Notes: Stuffing and assembling the turducken can be done 1 day ahead and kept in the refrigerator.
  • Beurre manie is 2 tablespoons butter and 2 tablespoons flour. This is used to help thicken sauces.

TURDUCKEN (A CHICKEN IN A DUCK IN A TURKEY)



Turducken (A Chicken in a Duck in a Turkey) image

A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The birds can be deboned the day before to save some time since this recipe requires a long slow cook time.

Provided by Karen From Colorado

Categories     Whole Turkey

Time 11h

Yield 25 serving(s)

Number Of Ingredients 8

16 -20 lbs whole turkey
4 -5 lbs whole ducklings
3 -4 lbs whole chickens (or use a larger chicken and place the duckling inside it)
6 -8 cups prepared stuffing (I like to use 2 kinds such as sausage and cornbread stuffing, but use your favorites or just one kin)
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 -2 teaspoon dried thyme

Steps:

  • Debone the birds:.
  • If it is your first time deboning a fowl, you might want to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.
  • Rinse the turkey and remove the neck and any giblets.
  • Place the turkey, breast side down, on a clean flat surface.
  • Cut through the skin along the length of the spine.
  • Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side.
  • Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade.
  • Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
  • Continue separating meat from frame, working toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone.
  • Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side). Keep the leg attached to the meat.
  • Repeat boning procedure on the other side of the bird.
  • Carefully remove the carcass and use it to make stock for your gravy and stuffing. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat. You can also place it in a large crock pot.
  • You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.
  • Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, you can cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
  • Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. You can completely remove the skin from the chicken, but keep some duck skin which adds flavor.
  • At least 10 to 11 hours before dinner, assemble the Turducken.
  • Mix together the seasonings in a small dish.
  • Spread the turkey, skin down, on flat surface, exposing as much meat as possible.
  • Rub 3 tablespoons of seasoning mix evenly on meat.
  • Spread some of stuffing over the turkey in an even layer approximately 3/4 inch thick.
  • Place duck, skin down, on top of stuffing.
  • Season exposed duck meat with about 1 tablespoons of seasoning mix.
  • Spread more stuffing in an even layer (about 1/2 inch thick) over the duck.
  • Arrange the chicken, skin down, evenly on top of the stuffing.
  • Season chicken meat with seasoning mix.
  • Spread remainder of your stuffing on top of chicken.
  • With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together.
  • Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
  • Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking.
  • Tie 4-5 pieces of cotton string around the bird, widthwise to act as skeletal support.
  • Turn the bird over and place in a roasting rack inside a large roasting pan so it is breast side up and looks like a "normal" turkey.
  • Tie the legs together just above the tip bones.
  • Cooking:.
  • Heat oven to 225 degrees F.
  • Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.
  • There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy.
  • Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.
  • To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings.

Nutrition Facts : Calories 650, Fat 34.7, SaturatedFat 9.4, Cholesterol 268.9, Sodium 1033.1, Carbohydrate 10.9, Fiber 1.7, Sugar 1.1, Protein 68.9

TURDUCKEN



Turducken image

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

1/2 pound pancetta, sliced 1/4-inch thick, then cut into 1/2-inch squares
3/4 pound bulk sweet Italian sausage seasoned with fennel
1 tablespoon olive oil
1 cup chopped onions, plus 1 onion (halved) for pan
1 cup chopped carrots, plus 2 carrots (halved crosswise) for pan
1 1/2 cups chopped celery
2 cloves garlic, smashed
1 teaspoon fennel seed
1 3- to 3 1/2-pound chicken, boned, giblets and wings reserved
1 4- to 5-pound duck, boned, giblets and wings reserved
Sea salt
Freshly ground black pepper
1/4 cup brandy
3 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh thyme
2 cups dry baguette in 1/2-inch cubes
1 10- to 12-pound turkey, boned, wings and legs left intact

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.

STUFFING TURDUCKEN



Stuffing Turducken image

Hadice's DH here, hello all. I have been making this recipe every year for the past 4-5 holiday seasons. My family demands I make it at least once a year. I got the recipe from the Salmon family website. Turducken is a chicken in a duck in a turkey. The birds are de-boned and placed one inside the other, layered with stuffing. The outer layer, the turkey, is then trussed up and sewn together to appear as a regular turkey. When you slice it down the middle you will see, in layers, turkey, stuffing, duck, stuffing, chicken, stuffing. A sure crowd pleaser. It is a challenging recipe, time consuming and labor intensive. De-boning the birds is intimidating but gets easy with a little practice. This is a labor of love, but well worth it for a special meal that will have friends and family talking about it until next year. I recommend sticking to the recipe on your first attempt. It is an expensive project to screw up by adding crazy ingredients that don't work. In addition to the food items, you will need a large roasting pan with rack, cotton string to truss up the turkey, a large needle and cotton thread to sew the turkey together and 1-2 sq ft. of cheese cloth to keep the stuffing in.

Provided by Hadice

Categories     Whole Chicken

Time 13h

Yield 10-15 serving(s)

Number Of Ingredients 16

1 (18 -21 lb) whole turkey
1 (5 -6 lb) ducklings
1 (4 -5 lb) whole chickens
4 cups cornbread stuffing mix, prepared (I use Stovetop brand)
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 -2 teaspoon dried thyme
2 tablespoons butter
3 tablespoons paprika
3 cups onions, Chopped
1 1/2 cups celery, Chopped
2 lbs Italian sausage (I recommend medium to spicy)
3 tablespoons garlic, Minced
3 cups chicken stock
2 -3 cups breadcrumbs, Toasted

Steps:

  • De-Bone.
  • Sharpen those knives! Maximize your work area so you have plenty of room and light. Use the kitchen table if there's not enough counter space. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.
  • Rinse the turkey and remove the neck and any giblets. Place the turkey, breast side down, on a clean flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side. Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
  • Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone. Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.
  • Repeat boning procedure on the other side of the bird. Carefully remove the carcass and use it to make stock. Stock is needed for making stuffing and more stock is needed for gravy. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat overnight.
  • You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.
  • Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, we usually cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
  • Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. We usually remove most of the skin from the chicken, but keep the duck skin which adds flavor.
  • Prepare the seasoning mix and set it aside.
  • Make the Sausage Stuffing.
  • Melt butter in large skillet over high heat. Add 3 cups onions and 1-1/2 cups celery. Saute until onions are dark brown but not burned, about 10 to 12 minutes. Add 2 lbs sausage (we prefer spicy Italian sausage) to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently. Add paprika (3 tbsp.) and minced garlic (3 tbsp.) and cook approximately 3 minutes over medium heat, stirring occasionally. Stir in 3 cups of stock and bring to simmer. Continue cooking until water evaporates and oil rises to top, about 10 minutes. Stir in 2-3 cups toasted bread crumbs and mix well. Add more bread crumbs if mixture is too moist.
  • Prepare a similar amount of another stuffing such as corn bread stuffing.
  • Assemble the Turducken at least 11 to 12 hours before dinner.
  • Spread the turkey, skin down, on flat surface, exposing as much meat as possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread sausage stuffing over the turkey in an even layer approximately 3/4 inch thick.
  • Place duck, skin down, on top of stuffing. Season exposed duck meat with about 1 tablespoons of seasoning mix. Spread corn bread stuffing in an even layer (about 1/2 inch thick) over the duck.
  • Arrange the chicken, skin down, evenly on top of corn bread stuffing. Season chicken meat with seasoning mix. Spread remainder of sausage and/or corn bread stuffing on top of chicken.
  • With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together. Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
  • Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking. Tie 4-5 pieces of cotton string around the bird, width wise to act as skeletal support. Turn the bird over and place in a roasting rack inside a large roasting pan so it is oriented breast side up and looks like a "normal" turkey. Tie the legs together just above the tip bones.
  • Heat oven to 225 degrees F. Temperature control is critical since the turducken is so massive that it has to be cooked slowly at a low temperature to prevent burning the outside before the interior is cooked. Using an oven thermometer is highly recommended. We place 2-3 oven thermometers at different locations within the oven to monitor oven temperature. We also use a meat thermometer inside the bird to measure its internal temperature.
  • Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9-10 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.
  • There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy. Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.
  • To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings.
  • Simple Gravy if desired.
  • Take 1 cup of pan drippings plus 1 cup of flour and cook over medium heat until "tan". Add 10 cups stock to fat/flour all at once. Whisk thoroughly. Bring back to a boil and then simmer for 5 minute Whisk constantly. Add salt + pepper + paprika "to taste".
  • Another simple gravy variation is to use about a quarter to half cup of pinot grigio and about two to three tablespoons of instant potatoes instead of the flour. Test for taste and if it gets too thick add water or more pinot.
  • The gravy can be made in advance and allowed to stand over low heat for at least 2 hours (maybe more). We usually make at least two batches.

Nutrition Facts : Calories 2149.8, Fat 120.8, SaturatedFat 36.2, Cholesterol 860.7, Sodium 3443, Carbohydrate 30.5, Fiber 3.5, Sugar 6, Protein 221.1

TURDUCKEN



Turducken image

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

1-1/2 cups fresh sage
1/2 cup packed fresh parsley sprigs
1/2 cup grated Parmesan cheese
2 garlic cloves
1/4 teaspoon salt
1/2 cup olive oil
STUFFING:
1 medium fennel bulb, chopped
1 medium onion, chopped
3/4 cup butter, cubed
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
12 cups cubed day-old sourdough bread
1 cup chopped peeled ripe pears
3/4 cup chopped hazelnuts
1 cup chicken broth
1/2 cup egg substitute
TURDUCKEN:
1 turkey (16 to 18 pounds), skin intact and deboned except legs and wings
1 domestic duck (4 to 5 pounds), deboned
1 broiler/fryer chicken (3 to 4 pounds), deboned
Large needle
Kitchen string
1 tablespoon olive oil

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



Turducken image

I made this Thanksgiving 2007 especially for my daughter and her then beau, Zach Gutweiler, who is now a successful pro chef. Maybe I was an inspiration :). Though it took FOREVER, the result was spectacular. I slow smoked it for 14 hours over hickory. As I was working full time, I de-boned one bird each evening, then put the...

Provided by Janus Joy Miller

Categories     Seafood

Time 6h

Number Of Ingredients 19

1 whole chicken, de-boned, skinless, skin reserved
1 whole duck, de-boned, skinless, skin reserved, fat reserved
1 turkey, 18-25 lb, de-boned, except leg bones and wings
BRINE, YOUR RECIPE OR MINE.
1 large brine recipe
DUCK FAT AND BUTTER RUB
1 stick unsalted butter
2 Tbsp fresh parsley, chopped
2 Tbsp fresh thyme leaves
2 Tbsp fresh sage leaves, chopped
4 clove fresh garlic, chopped
2 pinch cayenne (more if you like it spicy)
1 tsp crushed fresh peppercorns
1 medium juniper berry, crushed fine with a mortar/pestle
STUFFING, YOUR RECIPE OR MINE.
30 c prepared stuffing, or more if you want to also have it as dressing.
THE LITTLE JEWELS OF THE SEA INSIDE
2 lb jumbo shrimp, shelled, deveined
2 lb jumbo scallops

Steps:

  • 1. Give yourself plenty of time for this project. You'll need 14 to 18 hours just to smoke the turducken. Remember that you can keep it smoking on a lower temperature (180 or so) if it comes to temperature (165 F) too early for your feast, but a late Turducken is a bummer.
  • 2. De-bone all the birds. Chef Paul Prudhomme has the best directions: http://www.chefpaul.com/site383.php. Be sure to leave the wings and drumstick intact for just the turkey.
  • 3. Remove the skin and fat from the chicken. Discard the fat, but reserve the skin. Remove the skin from the duck and reserve. Reserve the duck fat for rendering.
  • 4. Trim the fat as much as possible from the turkey, leaving the skin intact. Separate the skin from the breast without tearing it.
  • 5. Brine all the birds separately about 6-8 hours. See my brine recipe, or use your favorite.
  • 6. While birds are brining, render the duck fat and allow to cool completely.
  • 7. Blend cooled duck fat with butter, garlic and chopped herbs. Keep refrigerated unless you're going to use it pretty quickly.
  • 8. Also, prepare the stuffing. See my stuffing recipe, or use your favorite. You'll need about a cup of stuffing per pound of de-boned bird. We all know stuffing/dressing is awesome, so just make a lot of it.
  • 9. About an hour before removing the birds from the brine, get the duck/butter/herb mixture out of the refrigerator and bring it to room temperature.
  • 10. When you are ready to put the whole package together, remove birds from brine, and immerse in ice water until ready to use. Seriously, water with ice floating in it, not just cold water. It's important to keep the birds cold while working with them. The purpose of the ice water is twofold: keep the birds cold and leech out some salt.
  • 11. Thread two large needles with at least an arm's length of heavy thread, and have them ready.
  • 12. Remove turkey from ice water, pat dry.
  • 13. Lay the turkey skin side up on a large cookie sheet, and push rendered duck fat, butter, garlic, herb mixture up under the skin. Try to cover as much as possible without breaking the skin.
  • 14. Turn the turkey skin side down. Spread a few dollops of duck fat/butter/herb mixture. Then spread a layer of stuffing evenly over the meat about an inch thick, and press 1/2 the shrimp and scallops into the stuffing. Use your judgment for the distribution - there's no fault in having a bit of seafood leftover to create a little appetizer or something.
  • 15. Remove duck from ice water and pat dry. Lay your duck on top of the stuffing/seafood, and add another layer of duck fat/butter/herb mixture and stuffing on top of that. Press more shrimp and scallops into the stuffing.
  • 16. Remove chicken from ice water and pat dry. Lay your chicken on top of the stuffing. Spread duck fat/butter/herb mixture and add another layer of stuffing. Press in more shrimp and scallops.
  • 17. Working from both ends, pull the two sides together and carefully stitch the skin to form a tight seal. After stitching up an inch or two, start at the other end. Go back and forth toward the middle, pushing and forming the package to contain all the ingredients Take your time with this, being careful not to leave any large holes. Use the reserved duck and chicken skin to patch any open spots. Your turducken should kind of look like a box with legs when you're done. Tie the legs together somewhat so that they're not dangling.
  • 18. If you're doing this project alone like I did, cover and refrigerate your turducken while getting the fire going in the smoker. I used hickory wood, but a fruit wood would be nice as well. Applewood, I imagine, would be great. You'll be smoking it for about 14 - 18 hours, so have plenty of wood handy, and be prepared to keep an eye on the temperature. Ideally, one person should be solely in charge of the smoker while the rest of the feast is being prepared.
  • 19. Periodically baste the turducken with any leftover duck/butter/herb mixture.
  • 20. Using your smoker as you normally would with the fire on the bottom and water in a pan above, smoke the bird at 200 F. Use a meat thermometer, and check the temperature of the bird at several spots. When the deepest internal temperature hits 165 F, it's done.
  • 21. Remove the trussing thread before serving.

Tips:

  • Choose the right bread: Stale bread is ideal for stuffing because it absorbs more liquid and holds its shape better.
  • Toast the bread: Toasting the bread adds flavor and helps it absorb the other ingredients.
  • Use a variety of ingredients: Don't be afraid to experiment with different ingredients, such as vegetables, fruits, nuts, and spices.
  • Don't overstuff the turducken: The stuffing should be light and fluffy, so don't pack it in too tightly.
  • Roast the turducken until the internal temperature reaches 165°F: Use a meat thermometer to ensure that the turducken is cooked through.

Conclusion:

With these tips in mind, you're sure to make a delicious and memorable stuffing for your turducken. So get creative and have fun!

Related Topics