Cajun Style Terrifically Tempting Turducken
From victoriaregina 15 years ago
- 90 minutes to make
- Serves 20
The Cajun on line grocer says that this Turducken recipe makes anyone into a gourmet chef. If you're looking for a truly delectable dish to serve at your next party or family gathering then consider preparing a turducken for your friends and family. Read more A turducken is simply a turkey that is stuffed with a duck that is stuffed with a chicken, and layers of flavorful dressings and stuffings. See less
Ingredients
- cook time depends on weight. shopping list
- 20 - 25 lb. whole turkey, deboned with wings and legs still intact. shopping list
- 5 - 6 lb. whole duckling, deboned shopping list
- 3 - 4 lb.. whole chicken, deboned poultry seasoning blend shopping list
- cornbread Stuffing (recipe listed below) shopping list
- Cajun rice Dressing (recipe listed below) shopping list
- shrimp Stuffing (recipe listed below) shopping list
- Kitchen string Cotton thread and a large needle shopping list
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- Have the birds deboned by your butcher to save yourself quite a bit of time, but if you're a particularly adventurous cook you can do it yourself. Professional Cutlery Direct provides step by step instructions for deboning poultry. Just be sure to keep the wings and legs on the turkey, that way the finished turducken will still look like a turkey. shopping list
- It's best to prepare each stuffing ahead of time so that they have time to cool before you are ready to assemble your turducken. A basic stuffing recipe is listed below, and it can easily be adapted for any flavor that you choose. shopping list
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- cornbread Stuffing shopping list
- 2 Tbsp. cooking oil shopping list
- 4 cups cornbread (crumbled) shopping list
- 1/2 lb. chopped chicken livers shopping list
- 1/2 lb. chopped chicken gizzards shopping list
- 1 cup chopped celery shopping list
- 1 cup chopped onion shopping list
- 1 cup chopped bell pepper shopping list
- poultry seasoning, salt and black pepper (add according to taste) shopping list
- butter or olive oil for saueting vegetables shopping list
- chicken broth shopping list
- --- shopping list
- Brown chopped chicken livers and gizzards over medium heat in cooking oil. Add celery, onion, and bell pepper cook until soft. Season with salt, pepper, and poultry seasoning. Add crumbled cornbread to vegetables and meat. Pour chicken broth into mixture until it reaches the desired consistency. Adjust seasoning and cool before stuffing bird. shopping list
- ----- shopping list
- Cajun rice Dressing shopping list
- 2 Tbsp. cooking oil shopping list
- 1 lb. ground beef shopping list
- 4 cups cooked white rice shopping list
- 1 cup chopped bell pepper shopping list
- 1 cup chopped onion shopping list
- 1 cup chopped celery shopping list
- 1 clove minced garlic shopping list
- 1 can cream of mushroom soup shopping list
- 2 cups beef broth shopping list
- salt and black pepper (to suit taste) shopping list
- ---------------------- shopping list
- Brown ground beef over medium heat in cooking oil. Add celery, onion, bell pepper and garlic cook until soft. Season with salt, pepper, and cajun seasoning. Add the cream of mushroom soup to the pot and heat through. Mix cooked rice with beef and vegetables. Pour beef broth into mixture until it reaches the desired consistency. Adjust seasoning and cool before stuffing bird. shopping list
- ---------------- shopping list
- shrimp Stuffing shopping list
- 2 Tbsp. cooking oil shopping list
- 4 cups cooked rice shopping list
- 2 lb. chopped shrimp (raw) shopping list
- 1 cup chopped onion shopping list
- 1/2 cup chopped green bell pepper shopping list
- 1 cup chopped celery shopping list
- 1 clove minced garlic shopping list
- 1 can diced tomatoes shopping list
- salt and black pepper (to suit taste) shopping list
- Dash of red (cayenne) pepper shopping list
- ------------------------ shopping list
- Saute celery, onion, and bell pepper until soft. Pour in diced tomatoes. Add chopped shrimp, cook until slightly pink. Season with salt, pepper, and cayenne. Combine with cooked rice. Add a little water if stuffing seems dry. Adjust seasoning and cool before stuffing bird. shopping list
How to make it
- Assembling the Turducken
- Begin by placing the turkey skin side down and seasoning it well with salt, pepper and poultry seasoning. Then spread the cornbread stuffing over the turkey. Next, place the duck on top of the cornbread stuffing and spread the Cajun rice dressing over it. You will then place the chicken on top of the Cajun rice dressing and add the shrimp stuffing. Each stuffing layer should be approximately 1/2 inch thick. Any leftover stuffing can be placed in casserole dishes and baked at 350 degrees Fahrenheit for approximately 30 minutes.
- Once you've stuffed each bird, fold the sides of the turkey together to close the bird. Enlist someone to help hold the turkey closed as you begin to sew up the opening. The stitches should be spaced about 1 inch apart. You finish sewing the Turducken tie the legs together, just above the tip bones. Be sure to place the Turducken breast side up while cooking.
- Once the turducken is assembled, place the turducken in a large roasting pan and cook in a 325 degrees Fahrenheit preheated oven. Alternatively, you can place the turducken on aluminum foil or in an aluminum pan, and then cook on a 350 degrees Fahrenheit grill or smoker.
- Regardless of which method you choose to use you should cook the bird until a meat thermometer inserted into the thickest area on the bundle reaches an internal temperature reaches 180 degrees Fahrenheit (165 degrees Fahrenheit
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The Rating
Reviewed by 10 people-
I alway been wanting to try one of these, lot of work here! high 5
cuzpat
in Sikeston loved it
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My brother and I made Turducken when I visited him. Being he worked as a butcher while in college, He deboned the birds and I worked on the different stuffings. All together with smoking time, it took us 14 hours. Great instructions.\0
Jef...more
hot_it_up
in Columbiana loved it
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Seems ... adventurous and packed with flavours !! Definately 5 f's , a flag and a Bravo !!
hungerhealer
in Athens loved it
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