Turducken

Cherie Hammond

By
@Momma_CC

Turducken is a deboned stuffed chicken, within a deboned stuffed duck within a deboned stuffed turkey! This has become a family tradition ever since I served it to my husband's grandfather about 13 years ago! I purchase mine (the best of the best!) from the Gourmet Butcher Block in LA. Their shipping number is 1-800-230-5229. They also have the most wonderful de-boned stuffed chickens and turkeys!

Rating:
★★★★★ 2 votes
Comments:

Ingredients

1
turducken, thawed (follow package directions)

GRAVY

2
medium onions, chopped
1/2
medium green bell pepper, chopped
1 1/2 qt
water
4 oz
cream of mushroom soup
1 1/2 Tbsp
cornstarch (dissolved in 6 oz of water)

Step-By-Step

1Preheat oven to 375 degrees. Spray well a roasting pan with rack. Remove turducken from bag and place thread up on rack in pan.
2Bake for 4 hours covered. Remove from oven and pour drippings into a heavy saucepan. To do so, we remove the turducken from the pan and set onto large platter.
3Then, put the turducken back into the pan and roast for one additional hour; uncovered.
4Make the gravy during that last hour. First, bring the drippings to a boil. Let all the liquid boil out, until drippings stick to bottom of the pot.
5Carefully pour out excess grease. Then add onions and bellpepper and saute for 15 minutes. Next, add water and cream of mushroom soup.
6Let cook for 30 minutes. Finally, slowly add cornstarch liquid, and let come back to a boil. Depending on how thick you want your gravy, determines how much cornstarch to dissolve.
7Carving tip: Let cool 20 minuts. Pull thread out. To serve, cut turducken in half lengthwise. Carve crosswise so each slice reveals all "3" meats and stuffings! ENJOY!!

About this Recipe

Course/Dish: Chicken, Turkey, Wild Game
Other Tag: Quick & Easy