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Print this Recipe    The following recipes came from the web. I saved them in my archives

because I would like to make this thing next year, but I have not tried
it yet so I cannot verify the accuracy of anything here. You can check
the sites yourself at

not only to verify the recipes but also to support the people who keyed
them into their system.

Both of these recipes started with Chef Paul Prudhomme, who calls it a
TURDUCKEN. In parts of Louisiana, and in the ADVOCATE (Baton Rouge’s
newspaper) article I saved from 1987, it is also known as a
TURDUCKCHICK. (Who says America hasn’t made a contribution to the
world’s cuisine?) The second recipe is closer to Chef Prudhomme's
original, but the first one is closer to what most non-cajuns would
prefer. As they say, your mileage will vary.



The Turducken will need to cook for 12 or 13 hours at 190 degrees F so
begin preparation well in advance.


20-25 lb whole turkey
4-5 lb whole duckling
3-4 lb whole chicken (or use a larger chicken and place the
duckling inside it)
corn bread dressing
sausage stuffing
large roasting pan and rack
cotton string and cheese cloth

Place the cleaned turkey, breast side down, on a flat surface. Cut
through the skin along the length of the spine. Using the tip of a
knife and starting from neck end, gently separate meat from rib cage on
one side. Toward neck end, cut through meat to expose shoulder blade;
cut meat away from and around the bone, severing bone at the joint to
remove shoulder blade. Disjoint wing between second and third joints.
Leave the wing bones and keep the wing attached to the meat.

Continue separating meat from frame, heading toward the thighbone and
being careful to keep the "oyster" (pocket of meat on back) attached to
skin, rather than leaving with bone. Cut through ball-and-socket joint
to release thighbone from carcass (bird will be open on one side,
exposing bones left to deal with). Keep the leg attached to the meat.

Repeat boning procedure on the other side of the bird. Carefully remove
carcass and reserve for making stock. You should end up with a flat
boneless (except for wings and legs) turkey with the skin intact in one
large piece. Cover the boned turkey and set aside (or chill).

Repeat the process on the duckling and chicken, but cut off the first
two joints of wings, and debone both stumps of wings and leg drumsticks
(cut through flesh at thinnest point and trim around these bones with a
knife until they can be removed). Trim excess skin and fat from necks
of birds. If it is your first time deboning a fowl, it is advisable to
practice first on the chicken rather than the turkey. Both the chicken
and duck will be stuffed inside the turkey and need not be kept
"perfectly" intact. Make stock from the chicken carcass.

Prepare seasoning mix and set aside:

3 tablespoons salt
1-2 tbsp. paprika
1-2 tbsp. garlic powder
1-2 tbsp. pepper
1-2 tsp. dried thyme

Prepare sausage stuffing: Melt butter in large skillet over high heat.
Add 3 cups onions and 1-1/2 cups celery. Saute until onions are dark
brown but not burned, about 10 to 12 minutes. Add 2 lbs sausage
(southern-style breakfast, Andouille, Kielbasa, or spicy Italian
sausage) to the skillet and cook about 5 minutes or until the meat is
browned, stirring frequently. Add paprika (3 tbsp.) and minced garlic
(3 tbsp.) and cook about 3 minutes over medium heat, stirring
occasionally. Stir in 3 cups of chicken stock and bring to simmer.
Continue cooking until water evaporates and oil rises to top, about 10
minutes. Stir in 2 cups toasted bread crumbs and mix well. Add more
bread crumbs if mixture is too moist.

Prepare a similar amount of another stuffing such as corn bread

At least 13 to 14 hours before dinner, assemble the Turducken.

Spread the turkey, skin down, on flat surface, exposing as much meat as
possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread
sausage stuffing over the turkey in an even layer approximately 3/4
inch thick.

Place duck, skin down, on top of stuffing. Season exposed duck meat
with about 1 tbsp. of seasoning mix. Spread corn bread stuffing in an
even layer (about 1/2 inch thick) over the duck.

Arrange the chicken, skin down, evenly on top of corn bread stuffing.
Season chicken meat with seasoning mix. Spread remainder of sausage
and/or corn bread stuffing on top of chicken.

With another person's help, carefully lift the sides of the layered
birds, folding the sides of the turkey together. Have a helper hold the
bird while sewing the opening down the back of the turkey together
using cotton thread. The bird may not close perfectly, and a strip of
cheese cloth can be used to help close the "crack" in the back of the
turkey so stuffing will not leak out when the bird is turned over.

Since the turducken has no skeleton, it must be trussed up or it may
fall apart in cooking. Tie cotton string around the bird, widthwise,
every inch or so along the bird's length. Turn the bird over and place
in a roasting rack inside a large roasting pan so it is oriented breast
side up and looks like a "normal" turkey. Tie the legs together just
above the tip bones.

Heat oven to exactly 190 degrees F. Temperature control is critical
since the turducken is so massive that it has to be cooked very slowly
at a low temperature. Using an oven thermometer is highly recommended.

Place the bird in the center of the oven and bake until a meat
thermometer inserted through to center reads 165 degrees, about 12 to
13 hours. There will be no need to baste, but accumulated drippings
will have to be removed from the pan every few hours so that the lower
portion does not deep fry in the hot oil. Remove the turducken from the
oven and let cool in the pan for an hour before serving. Make gravy
according to your favorite recipe.

To serve cut bird in half lengthwise. Carve crosswise so each slice
reveals all 3 meats and dressings. Will make 15 to 25 servings.


Since the Turducken takes about 12 hours to cook, you will need to plan
your time wisely. The quickest way is to get friends or family members
to make the dressings (or, if you're on your own, you will need to make
the three dressings the day before boning the fowl and assembling the

Cover the dressings tightly, and refrigerate them for several hours so
they will be well-chilled before you place them in the meat. You can
bone the meat (be sure to save the bones for stock) and assemble the
Turducken the day before cooking -- and family or friends can have fun
helping you with this, too! Keep the Turducken refrigerated until ready
to cook. Make the gravy after the Turducken comes out of the oven.

To stuff the Turducken itself, you will need about 7 cups of the
andouille dressing, about 4 cups of the cornbread dressing, and about 3
cups of the oyster dressing. It's also nice to serve additional
dressing from bowls at the table, so you are told in the list of
ingredients how many times to multiply each dressing recipe to have
plenty extra.

If you're inexperienced at boning fowl, start with the turkey; because
of it's size, you can more easily see the bone structure. After boning
the turkey, the duck and the chicken will go much faster. Remember,
each time you do a Turducken it gets easier; it doesn't take magical
cooking abilities, it just takes care.

Ingredients for assembling the Turducken:

4 recipes Andouille Smoked Sausage Dressing
2 recipes Cornbread Dressing
4 recipes Oyster Dressing
One 20 to 25 pound turkey
One 4 to 5 pound domestic duckling
One 3 to 3-1/2 pound young chicken
About 7 tablespoons Creole seasoning or Chef Prudhomme's
commercially packaged Cajun Magic Meat Magic
5 recipes Sweet Potato Eggplant Gravy

Tools needed:

One small hammer
One 3-inch needle; a "packing" needle with a curved tip works well
One 15x11 inch baking pan, at least 2-1/2 inches deep
One pan, larger than the 15x11 pan, that the smaller pan will fit
inside with room to spare

Make the three dressings, then refrigerate.

Boning the fowl.

It's helpful to keep the following in mind:

Your Thanksgiving guests will each end up with one piece of completely
boneless turkey meat, one piece of completely boneless duck meat, and
one piece of completely boneless chicken meat.

Be careful not to pierce the skin except for the initial slits. Cuts in
the skin tend to enlarge during cooking and make the end result less
attractive, as well as more dry.

Allow yourself plenty of time, especially if you're a beginner. And
even if you're experienced, approach the boning procedure with a
gentle, careful touch the meat is not tough and you want to end up with
as much of it as possible.

Bone one side of each bird -- either the left or the right -- before
doing the other side.

Use a sharp boning knife and use mainly the tip; stay close to the bone
at all times with the knife.

It's worth the time and effort!

To bone the turkey:

Place the turkey, breast down, on a flat surface. Make an incision the
entire length of the spine through the skin and flesh. Starting from
the neck end and using the tip of the knife, follow as closely to the
bone as you can cut, carefully teasing the skin and meat away from the
frame. Toward the neck end, cut through the meat to expose the shoulder
blade (feel for it first and cut through small amounts of meat at a
time if you have trouble locating it); cut the meat away from around
the bone and sever the bone at the joint so you can remove the blade.

Disjoint the wing between the second and third joint; free the heavy
drumstick of the wing and remove it, being careful to leave the skin
intact. Continue teasing the meat away from the backbone, heading
toward the thighbone and being careful to keep the "oyster" -- the
pocket of meat on the back -- attached to the skin instead of leaving
it with the bone.

Cut through the ball-and-socket joint to release the thigh bone from
the carcass; you should now be able to open the bird up more in order
to better see what bones are still left to deal with. Continue teasing
the meat away from the carcass until you reach the center front of the
breast bone. Then very carefully separate the skin from the breast bone
at the midline without piercing the skin (go slowly because the skin is
very thin at this point).

Repeat the same boning procedure on the other side of the turkey, with
the turkey still breast down. When both sides are finished, carefully
remove the carcass. Save carcass for stock or gumbo.

Remove the thigh and leg bone on each side as follows: being careful
not to break through the skin, use a small hammer to break the leg bone
completely across, about two inches from the tip end. Then manipulate
both ends of the bone with your hands to be sure the break is complete.
Leave the tip of the bone in, but remove the leg bone and thigh bone as
one unit. To do this, cut the meat away form around the thigh bone
first, using the knife tip; then, holding the thigh bone up with one
hand, use the other hand to carefully cut the meat away from around the
leg-thigh joint. (Don't cut through this joint, and don't worry if it
seems as if you're leaving a lot of meat around the joint it can't be
helped, and besides, it will add flavor to the stock you make with the

Then use the blade of the knife to scrape the meat way from the leg
bone; remove the leg-thigh bone. With your hands or the knife, one by
one remove as many bin bones from the leg meat as possible. Then, if
necessary, pull the tip of the leg bone to turn the meat to the inside,
so the skin is on the outside and it looks like a regular turkey again.

To bone the duck:

Place the duck, breast down, on a flat surface and follow the same
procedures you did to bone the turkey, except this time you will remove
all of the bones, instead of leaving in part of the wing and leg bones.

To bone each wing, cut off the first two joints of the wing, leaving
the wing's drumstick. Cut the meat from around the drumstick and remove
this bone.

When you reach the thigh, follow the thigh-leg bone with the knife
blade to release the bone as one unit; again, be careful not to cut the

Trim some of the excess skin and fat from around the neck area. Cut the
skin in small pieces and reserve it for making the gravy. Discard the
fat. Refrigerate the duck and skin pieces.

To bone the chicken:

Use precisely the same procedure to bone the chicken as you used to
bone the duck.

To assemble the Turducken:

Spread the turkey, skin down, on a flat surface, exposing as much meat
as possible. Sprinkle the meat generously and evenly with a total of
about 3 tablespoons of the Creole seasoning, patting the seasoning in
with your hands. (Be sure to turn the leg, thigh and wing meat to the
outside so you can season it too.)

Stuff some of the cold andouille dressing into the leg, thigh and wing
cavities until full but not tightly packed. (If too tightly packed, it
may cause the leg and wing to burst open during cooking). Spread an
even layer of the dressing over the remaining exposed meat, about 1/2
to 3/4 inches thick. You should use a total of about 7 cups dressing.

Place the duck, skin down, on top of the andouille dressing, arranging
the duck evenly over the dressing. Season the exposed duck meat
generously and evenly with Creole seasoning, using about 1 tablespoon,
and pressing it in with your hands. Then spread the cold cornbread
dressing evenly over the exposed duck meat, making the layer slightly
less thick than the andouille dressing, about 1/2 inch thick. Repeat
with the chicken and the oyster dressing.

Enlist another person's help to carefully lift the open Turducken into
an ungreased 15x11 baking pan that is at least 2-1/2 inches deep.
(NOTE: this pan size is ideal because the Turducken fits snugly in the
pan and stays in the proper shape while cooking).

As you life the Turducken into the pan, fold the sides of the turkey
together to close the bird. Have your helper hold the turkey closed
while you sew up all the openings, making the stitches about 1 inch
apart. When you finish sewing up the Turducken on the first side, turn
it over in the pan to sew closed any openings in the other side. Then
tie the legs together, just above the tip bones. Leave the turducken to
cook, breast side up, in the pan, tucking in the turkey wings.

Place the Turducken pan in a slightly larger pan with sides at least
2-1/2" deep, so that the larger pan will catch the overflow of
drippings during cooking. Season the exposed side of the Turducken with
about 2 tablespoons of Creole seasoning, patting it in with your hands.
Refrigerate until ready to bake.

Bake the Turducken at 190F, about 12 hours, until done, or until a meat
thermometer inserted through to the center reads 165F. (NOTE -- there's
no need to baste, but you will need to remove accumulated drippings
from the Turducken pan every couple of hours so that the lower portion
of the turkey doesn't deep fry in the hot oil. When done, remove the
Turducken from the oven and let rest and cool for 1 hour. Meanwhile,
make the gravy with some of the pan drippings and the reserve duck

With strong spatulas inserted underneath (remember there are no bones
to support the birds' structure), carefully transfer the Turducken to a
serving platter and present it to your guests before carving. Be sure
to make your slices crosswise so that each slice contains all three
dressings and all three meats. Serve additional bowls of the dressings
on the side.


1/2 cup drippings from the Turducken, plus the reserved duck skin
4 cups eggplants, peeled and chopped
1-1/2 cups onions, chopped
1 cup sweet potatoes, peeled and finely chopped
1 teaspoon garlic, minced
3 bay leaves
1-1/2 teaspoons salt
1-1/2 teaspoons white pepper
1-1/2 teaspoons cayenne
1 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
8 cups turkey, duck or chicken stock
1 cup dark brown sugar, packed
1 cup sweet potatoes, peeled and cut into 1/2" dice
3 tablespoons Grand Marnier
1/2 cup green onions, finely chopped

Place the drippings and duck skin in a large skillet over medium-high
heat. Add 3 cups of the eggplant and sauté until eggplant starts to
get soft, translucent and brown, about 5 minutes, stirring frequently.
Add the onions and remaining 1 cup eggplant. cook until the onions
start to brown, about 8-10 minutes, stirring occasionally. Add the
finely chopped sweet potatoes. Continue cooking and stirring for 4
minutes. Stir in the garlic and cook 3 minutes, stirring occasionally.
Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the
white and red peppers, the mustard and thyme. Stir well, scraping
the pan bottom as needed.

Stir in 1 cup of the stock into the vegetables and cook 2 minutes, then
add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in
1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add
another 1 cup of stock and cook 10 minutes, stirring occasionally. Add
the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then
add another 1 cup of stock and cook 10 minutes more, stirring
occasionally. Reduce heat to low and simmer 13 minutes. Stir in another
1 cup stock and simmer for 3 minutes. Remove from heat and strain
well, forcing as much liquid as possible through the strainer.

Place the strained gravy in a 2 quart saucepan. Add the diced sweet
potatoes and 1 cup stock. Bring to a boil over high heat, then reduce
heat and simmer 3 minutes, skimming any froth from the surface. Stir in
the Grand Marnier and continue simmering for 7 minutes, stirring
occasionally. Add the green onions, the remaining 1/2 teaspoon each of
salt, white and red pepper, and the FINAL cup of stock. Bring gravy to
a boil and simmer until it reduces to about 3 cups, about 8 minutes,
stirring occasionally. Yield: About 3 cups.


4 tablespoons oil
4 cups chopped onions
2 cups chopped celery
2 cups chopped green bell peppers
1-1/4 pounds andouille
4 tablespoons butter
2 tablespoons sweet paprika
2 tablespoons garlic, minced
1 tablespoon Tabasco sauce
2 cups turkey, duck or chicken stock
1-1/2 cups very fine dry French bread crumbs

Place the oil in a large skillet over high heat. Add 2 cups of the
onions, 1 cup each of the celery and bell pepper. Sauté until the
onions are dark brown but not burned, about 10-12 minutes, stirring
occasionally. Add the andouille and cook until the meat is browned,
about 5 minutes, stirring frequently. Add the remaining 2 cups onions,
1 cup celery and bell pepper, the butter, paprika, garlic and Tabasco,
stirring well. Reduce heat to medium and cook about 3 minutes, stirring
occasionally. Stir in the stock and bring to a simmer; continue cooking
until the oil rises to the top (until the water evaporates), about 10
minutes. Stir in the bread crumbs. Remove from heat. Transfer mixture
to an ungreased 8x8" baking dish; bake uncovered in a 425F oven until
browned on top, about 45 minutes, stirring and scraping pan bottom
well every 15 minutes.


Cajuns like their cornbreads and dressings sweet, so the crumbled
cornbread we start with in this dish is sweet. If you prefer less sweet
dressings, you may omit the sugar entirely.

Seasoning mix:

4 tablespoons ground turmeric
2 teaspoons salt
1-1/2 teaspoons white pepper
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano leaves
1/2 teaspoon onion powder
1/2 teaspoon dried thyme leaves

Dressing ingredients:

4 ounces (1 stick) butter
4 tablespoons margarine
3/4 cup onions, finely chopped
3/4 cup green bell peppers, finely chopped
1/2 cup celery, finely chopped
1 tablespoon garlic, minced
2 bay leaves
3/4 pound turkey, duck or chicken giblets, boiled until
tender then ground (preferred), or finely chopped
1 cup turkey, duck or chicken stock
1 tablespoon Tabasco sauce
5 cups finely crumbled cornbread (increasing sugar to 2/3
1-2/3 cups evaporated milk
3 eggs

Thoroughly combine the seasoning mix ingredients in a small bowl and
set aside.

In a large skillet, melt the butter and margarine with the onions, bell
peppers, celery, garlic and bay leaves over high heat. Sauté about 2
minutes, stirring occasionally. Add the seasoning mix and continue
cooking until vegetables are barely wilted, about 5 minutes. Stir in
the giblets, stock and Tabasco. Cook for 5 minutes, stirring
frequently. Remove from heat. Add the cornbread, milk and eggs,
stirring well. Spoon dressing into a greased 9x13" baking pan. Bake at
350F until browned on top, about 35-40 minutes.


Seasoning mix:

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves

Dressing ingredients:

About 20 small to medium oysters in their liquor, about 1/2
1 cup cold water
6 ounces (1-1/2 sticks) margarine
1-1/2 cups onions, chopped
1 cup celery, chopped
1 cup green bell peppers, chopped
1 teaspoon garlic, minced
1 cup very fine dry French bread crumbs
2 tablespoon unsalted butter, softened
1/2 cup green onions, chopped
1/2 cup parsley, finely minced

Combine the oysters and water; stir and refrigerate at least 1 hour.
Strain and reserve oysters and oyster water, refrigerate until ready to

Melt 4 tablespoons of the margarine in a large skillet over high heat.
When margarine is almost melted, add 3/4 cup of the onions, 1/2 cup
each of the celery and bell peppers. Sauté over high heat until onions
are dark brown but not burned, about 8 minutes, stirring frequently.

In a small bowl, combine the seasoning ingredients and mix well. When
onions are browned, stir 2 teaspoons of the seasoning mix and the
garlic into the skillet. Reduce heat to medium and continue cooking for
5 minutes, stirring occasionally. Add the remaining 3/4 cup onions, 1/2
cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of
the green onions, 1/4 cup of the parsley, and the bay leaves. Stir unti
margarine is melted.

Continue cooking about 10 minutes, stirring occasionally. Stir in the
remaining seasoning mix and enough bread crumbs to make a moist but not
runny dressing. Remove from heat. Stir in the drained oysters. Spoon
dressing into an ungreased baking pan and bake at 350F for 30 minutes.
Remove from oven, discard bay leaves and stir in the butter and the
remaining 1/4 cup each green onions and parsley.


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