- 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
- 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
- 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
- Kitchen string
- 1 tablespoon olive oil
- 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.
Originally published as Turducken in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p114
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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