Turducken Main Dish Recipes

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  • 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

  • Method:

  • 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.

  •  Turducken Roll - Redneck Thanksgiving   Turducken 



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