updated11/19/2010
    

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   Southern Turducken!
Bon Appetite!  Enjoy!

 

UPDATE: here's how to make a Turducken shell!


Some of my favorite recipes come from the south,
and here's one that I hope you and your family enjoy
as much as we do!

I've simplified it for our purposes... and I invite you
to experiment with the recipe yourselves ... as that is
 half the fun!

_________________________________
 

Here's a thumbnail of the final product!
 A 'Turducken' is an old southern recipe
for a boneless chicken stuffed into a
 boneless duck stuffed into a boneless turkey.

The turkey shown here is a 30lb. 'Foster Farms'.

_________________________________

Here is the Turkey with all but the bones
 in the legs and the wings removed!

The meat is separated from the bone starting on
 the back up towards the neck and working around
to the front of the bird.
One chef suggested that if
you haven't done this before....then start with
the chicken first as your mistakes won't show!

As for us, we tend to let Roger handle this part of
 the process as strength and a sharp knife are
critical.

The red seasoning inside each bird comes from
a local company which I am pleased to plug!
The product is
'Uncle Jess's' rub.

_________________________________

Assembling the three birds is easy...
if two people join in the effort.

The turkey is seasoned with 'Uncle Jess' and
 then a generous amount of stuffing is spread on
 top of the meat. This process is repeated with
the duck and then the chicken !

NEXT, a couple of strong hands are used to pull
and lace the sides of the turkey together! You can
use a skewer to hold the skin together
and
THEN place the breast facing up.

_________________________________

Here's what a 30lb turkey looks like just
 before we pop it into the oven!

Looks like the bones are all still there, doesn't it?

350 degrees for about 9 hours.

_________________________________

 

THE STUFFING!!!

The three birds offer so much to the occasion, but the right stuffing makes all the difference.

If you want to be authentic, you might have a different stuffing prepared for each bird, but as we tend to take a simplistic
approach we have found a stuffing combination that works
well for us!

_________________________________

Here are a listing of the major ingredients in our stuffing:

2 lbs. Chicken Andouille Sausage sliced

4 bags corn bread stuffing
   ( use amount of butter as suggested by stuffing mix)

2 cups chopped celery

3 cans chicken broth

1/2 cup crushed garlic

3 diced white onions

5 bunches green onions

2  cans of sliced olives

2 cans sliced mushrooms

_________________________________

COOKING

Well, most chefs will tell you to use a low temperature
of about 225 degrees, however, we'd be waiting far
too long for our meal with a 30 lb turkey! So, we
have found that the traditional 325 degrees works
very well for the larger bird and took about 9 hours

Sit back and enjoy one of the miracles from the old south.

 

 


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updated: 11/19/2010

2007-2010,  Laura Freberg , animations 2007-2010, Karla Freberg