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Bon Appetite!
Enjoy!
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!
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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'.
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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 local company which I am pleased to plug!
The product
is
'Uncle Jess's' rub.
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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.
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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.
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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!
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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
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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. |
