Turducken

This year for thanksgiving I made a Turducken. It was a huge undertaking. In case you don't know, a Turducken is a chicken stuffed into a duck stuffed into a turkey. All three birds are deboned so one slice gets all three meats. You also sew up the turkey so it looks just like a regular thanksgiving bird. Pretty cool hu? It was tasty, although not as good as I was hoping. The recipe's ingredients and baking time was way off, so here is a revised recipe for what the dish actually entailed...

Ingredients

deboned turkey
deboned AND skinned duck
deboned AND skinned chicken
seasoning
stuffing

Here is a tutorial on how to debone a turkey (same for duck and chicken, except you cut off the legs and wings)

Directions

Preheat roaster to 500 degrees F.

Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.

Begin stitching up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher's twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika. (you can also used needle and twine or just make holes with a knife and thread a string through)

Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 7-8 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.

Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Cornbread Dressing:

Cornbread:
1 cup self rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Dressing:
7 slices white bread, dried in warm oven
Cornbread
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
4-5 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten

Preheat oven to 350 degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Follow instructions above to stuff birds.