From Dining In, November 2014
1-1 ½ lbs. boneless, skinless duck breast
1-1 ½ lbs. boneless, skinless chicken breast
3 Tbsp. olive oil
½ cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
1 lb. bulk sausage (hot Italian, green onion or breakfast all work well)
2 cups cornbread crumbs
2½ cups chicken broth
½ tsp. salt
½ tsp. black pepper
½ tsp. poultry seasoning
Tony Chachere’s Creole seasoning, to taste (or comparable brand)
2 Tbsp. melted butter
1 Tbsp. fresh chopped parsley
1 Tbsp. fresh chopped thyme 1. Heat oven to 350 degrees. Use a sharp knife to butterfly the turkey breast tenderloins and the chicken breasts. Remove the skin off the duck breasts and butterfly them as well.
2. Use a meat cleaver or mallet to flatten out the turkey, duck and chicken breasts and set them aside.
3. In a large skillet, sauté the onion, celery and bell pepper in the olive oil for 3 to 4 minutes.
4. Add the bulk sausage and cook until the sausage is browned all the way through.
5. Fold in the cornbread crumbs and add the chicken broth. Season with the salt, pepper and poultry seasonings. Allow the dressing to cool before you begin to assemble the turducken.
6. Line a roasting pan with aluminum foil. On a large cutting board, arrange two of the flattened turkey tenderloins, overlapping them to make one long piece. Season them with a little Creole seasoning.
7. Take a third of the dressing and spread it over the tenderloins in an even layer. Lay the flattened duck breast on top and season them with a little Creole seasoning. Spread a second layer of the dressing over the duck breast. Repeat the steps with the chicken breast, seasoning and remaining dressing.
8. Take the remaining turkey tenderloin and lay it over the dressing to cover it up. Fold in the ends of the bottom portion of the tenderloins and bring up the sides to meet the top and cover up the dressing. Gently lift the turducken off the cutting board and invert into the roasting pan, putting the seam side down.
9. Brush the top and sides of the turducken with the melted butter and sprinkle it with a little more of the Creole seasoning.
10. Cover it with aluminum foil and roast it in the oven for one hour to an hour and 15 minutes.
11. Remove the foil and baste the top and sides with the pan juices. Sprinkle the fresh chopped parsley and thyme over the top and put it back in the oven to continue roasting for an additional 25 to 30 minutes. The turducken is done when the internal temperature reaches 160 degrees and the juices run clear. Allow the turducken to rest 10 to 15 minutes before slicing.
Easy Turducken
Serves 6.
1-1 ½ lbs. boneless, skinless duck breast
1-1 ½ lbs. boneless, skinless chicken breast
3 Tbsp. olive oil
½ cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
1 lb. bulk sausage (hot Italian, green onion or breakfast all work well)
2 cups cornbread crumbs
2½ cups chicken broth
½ tsp. salt
½ tsp. black pepper
½ tsp. poultry seasoning
Tony Chachere’s Creole seasoning, to taste (or comparable brand)
2 Tbsp. melted butter
1 Tbsp. fresh chopped parsley
1 Tbsp. fresh chopped thyme 1. Heat oven to 350 degrees. Use a sharp knife to butterfly the turkey breast tenderloins and the chicken breasts. Remove the skin off the duck breasts and butterfly them as well.
2. Use a meat cleaver or mallet to flatten out the turkey, duck and chicken breasts and set them aside.
3. In a large skillet, sauté the onion, celery and bell pepper in the olive oil for 3 to 4 minutes.
4. Add the bulk sausage and cook until the sausage is browned all the way through.
5. Fold in the cornbread crumbs and add the chicken broth. Season with the salt, pepper and poultry seasonings. Allow the dressing to cool before you begin to assemble the turducken.
6. Line a roasting pan with aluminum foil. On a large cutting board, arrange two of the flattened turkey tenderloins, overlapping them to make one long piece. Season them with a little Creole seasoning.
7. Take a third of the dressing and spread it over the tenderloins in an even layer. Lay the flattened duck breast on top and season them with a little Creole seasoning. Spread a second layer of the dressing over the duck breast. Repeat the steps with the chicken breast, seasoning and remaining dressing.
8. Take the remaining turkey tenderloin and lay it over the dressing to cover it up. Fold in the ends of the bottom portion of the tenderloins and bring up the sides to meet the top and cover up the dressing. Gently lift the turducken off the cutting board and invert into the roasting pan, putting the seam side down.
9. Brush the top and sides of the turducken with the melted butter and sprinkle it with a little more of the Creole seasoning.
10. Cover it with aluminum foil and roast it in the oven for one hour to an hour and 15 minutes.
11. Remove the foil and baste the top and sides with the pan juices. Sprinkle the fresh chopped parsley and thyme over the top and put it back in the oven to continue roasting for an additional 25 to 30 minutes. The turducken is done when the internal temperature reaches 160 degrees and the juices run clear. Allow the turducken to rest 10 to 15 minutes before slicing.
