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Turducken
Recipe, Part Two: |
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Prepare seasoning mix and
set aside: |
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· 3 tablespoons salt |
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· 1-2 tbsp. paprika |
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· 1-2 tbsp. garlic powder |
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· 1-2 tbsp. pepper |
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· 1-2 tsp. dried thyme |
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Prepare sausage stuffing:
Melt butter in large skillet over high heat. Add 3 cups onions and 1-1/2
cups celery. Sauté until onions are dark brown but not burned, about 10
to 12 minutes. Add 2 lbs sausage (we prefer 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 breadcrumbs and
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mix
well. Add more bread crumbs if mixture is too moist.
Prepare a similar amount
of another stuffing such as corn bread stuffing.
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
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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 cheesecloth 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
a 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. |
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