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turducken

(2 ratings)
Recipe by
Cherie Hammond
Brentwood, TN

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!

(2 ratings)

Ingredients For turducken

  • 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)

How To Make turducken

  • 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!!

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