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Turducken

Turducken
This is no ordinary holiday bird. A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. —Taste of Home Test Kitchen, Greendale, Wisconsin
36 ServingsPrep: 1-1/4 hours Bake: 5-1/4 hours + standing

Ingredients

  • 1-1/2 cups fresh sage
  • 1/2 cup packed fresh parsley sprigs
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • STUFFING:
  • 1 medium fennel bulb, chopped
  • 1 medium onion, chopped
  • 3/4 cup butter, cubed
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 cups cubed day-old sourdough bread
  • 1 cup chopped peeled ripe pears
  • 3/4 cup chopped hazelnuts
  • 1 cup chicken broth
  • 1/2 cup egg substitute
  • TURDUCKEN:
  • 1 turkey (16 to 18 pounds), skin intact and deboned except legs and wings
  • 1 domestic duck (4 to 5 pounds), deboned
  • 1 broiler/fryer chicken (3 to 4 pounds), deboned
  • Large needle
© Taste of Home 2013

2 of 2

Turducken (continued)

Ingredients (continued)

  • Kitchen string
  • 1 tablespoon olive oil

Directions

  • For pesto, place the sage, parsley, Parmesan cheese, garlic and salt
  • in a food processor; cover and process until blended. While
  • processing, gradually add oil in a steady stream; set aside.
  • In a large skillet, saute fennel and onion in butter until tender.
  • Add garlic; cook 1 minute longer. Stir in salt and pepper. In a
  • large bowl, combine the bread cubes, pears, hazelnuts, fennel
  • mixture and 1/2 cup reserved pesto. In another bowl, whisk broth and
  • egg substitute. Pour over bread mixture; stir until moistened. Cover
  • and refrigerate until assembly.
  • Place turkey skin side down on a work surface; press 5 cups stuffing
  • mixture over turkey. Layer with duck skin side down and 4 cups
  • stuffing. Top with chicken skin side down and remaining stuffing.
  • Carefully pull turkey skin over filling. Truss turkey skin at 1-in.
  • intervals with a large needle and kitchen string. Tuck wings under
  • turkey; tie drumsticks together. Place breast side up on a rack in a
  • roasting pan. Brush with oil.
  • Bake, uncovered, at 325° for 5-1/4 to 5-3/4 hours or until a
  • thermometer reads 180° in the center of turducken, basting
  • occasionally with pan drippings. Cover loosely with foil if turkey
  • browns too quickly. During the last 30 minutes of cooking, brush
  • remaining pesto over turducken. Cover and let stand for 20 minutes
  • before slicing. Yield: 36 servings.
Nutrition Facts: 1 serving equals 470 calories, 28 g fat (9 g saturated fat), 152 mg cholesterol, 312 mg sodium, 9 g carbohydrate, 1 g fiber, 43 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013