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Nutrition Facts
Serving Size 1 (801g) Recipe makes 12 servings
Calories 1715
Calories from Fat 1062		(61%)
Amount Per Serving		%DV
	Total Fat 118.1g	181%
	Saturated Fat 35.6g	178%
	Monounsaturated Fat 51.1g
	Polyunsaturated Fat 22.4g
	Trans Fat 0.0g
Cholesterol 469mg		156%
Sodium 1156mg		48%
Potassium 1736mg		49%
Total Carbohydrate 28.9g		9%
	Dietary Fiber 3.9g	15%
	Sugars 2.8g
Protein 124.6g		249%
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Thanksgiving 2007

Angela Dawn

Turducken

Recipe #144265 | 7 hours | 4 hours prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: fraxinus
Nov 7, 2005

This is in response to a new thread in the Q&A. It is a chicken stuffed into a duck stuffed into a turkey. All with stuffing in between. I am posting this without having tried it (yes I know the bad zaar karma about doing this).

SERVES 12 (change servings and units)

Ingredients

3 lbs whole chickens, boned
salt and pepper
8 cups prepared stuffing, from a box, prepared
1 (4 lb) duck, boned
16 lbs whole turkey, boned

Directions

1
Preheat oven to 375°F (190°C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
2
Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
3
Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
4
With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
5
Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.