updated12/02/2008
    

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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
ocal 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: 12/02/2008