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!


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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)

Directions Step-By-Step

1
Preheat oven to 375 degrees. Spray well a roasting pan with rack. Remove turducken from bag and place thread up on rack in pan.
2
Bake 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.
3
Then, put the turducken back into the pan and roast for one additional hour; uncovered.
4
Make 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.
5
Carefully pour out excess grease. Then add onions and bellpepper and saute for 15 minutes. Next, add water and cream of mushroom soup.
6
Let 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.
7
Carving 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