Thanksgiving Turducken

Recipe Date:
October 15, 2013
Serving Size:
12
Cook Time:
05:00:00
Difficulty:
Hard
Measurements:
Imperial (US)
Ingredients
  • 3 lbs whole chicken, boned
  • 4 lbs whole duck, boned
  • 16 lbs whole turkey, boned
  • Tandori rub (recipe under Rubs section)
  • Ginger Stuffing
  • 1 1/2 lbs loaf sourdough bread, cubed
  • 1 1/2 lbs sweet Italian sausage, casings removed
  • 1 1/2 lbs hot Italian sausage, casings removed
  • 6 cups chopped onions
  • 2 cups chopped celery
  • 3/4 cup butter, divided
  • 1/2 cup crystallized or candied ginger
  • 2 lbs parsnips, peeled, cubed
  • 3/4 cup packed fresh sage leaves
  • 1/2 cup low-salt chicken broth
Directions

The Turducken

1 (3 lbs) whole chicken, boned
Salt and pepper
Tandori rub
1 (4 lbs) duck, boned
1 (16 lbs) turkey, boned
3 cups Ginger Sausage Stuffing (see below)

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.

Ginger Sausage Stuffing

1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed
6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
1/2 cup crystalized or candied ginger
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth

Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.  Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.  Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add ginger and sauté until tender, about 8 minutes. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.

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