Tomorrow’s Christmas dinner is a Turducken. This is a deboned turkey stuffed with a deboned duck stuffed with a deboned chicken. In between the turkey and the duck is cornbread dressing. In between the duck and the chicken is sausage dressing. Stuffing the chicken is shrimp dressing.
The whole thing is cooked for 9 hours or so, served with Eggplant-sweetpotato gravy, mashed potato/corn cakes and homemade flaky biscuits.
For desert is homemade apple pie, a la mode.
I’m following this recipe:
This is turning out to be a surprisingly epic undertaking.
Tonight, when I get home I must make the shrimp dressing and tomorrow morning I must put the whole thing together and bake it’s ass.
What do you think?
This sounds great! What time you figure it’s gonna be ready?
I admire your ambition for this in reading the reciepe. I’d never even heard of this.
Have a great Christmas day and greater dinner. And thanks for the tip on this.
I have to admit I’m selfishly divided on this project. On one hand, it would be a culinary marvel that the entire family may remember fondly for years.
OTOH, it could go really, really badly and you’ll scribe another Instant Classic.
Alternately, you could have a butcher do the deboning for you, and proceed from there. If Paula Deen from the Food Network can take that shortcut, so can you.
It’s tough to find a good butcher in a lot of areas. Denise, I don’t know if you remember when our hometown had its own butcher? I believe he closed up shop in the early 70’s.
We had a turducken once for either Christmas or Thanksgiving … I forget which one. We live in cajun country, purchased it from a place that had “rave” reviews for their preparation of this dish. I’m sorry to report that none of us cared for it much. I hope your experience is a better one.
My 19 year old son made a Turducken for a group of friends at Northeastern University. It may have affected his grades for the semester.
It took one full day to prepare. It took 16 hours to cook. He and his friends took two hour shifts, starting at 3:00am, to baste it.
It fed 30 hungry college students.
It. was. an. event.
Anyway, he said it was great. Huge amounts of work and he says he can’t look at a bird now without imagining how to debone it. But it was certainly a high point of the year for him.
I made one without the stuffing last year. IMHO, the high fat content of the duck ruined the whole thing, it all tasted like duck. Next time I’m going to stuff the chicken with some cornish hen breasts then put that in the turkey.
For a minute there, just glancing at the title, I thought the OP was making some kind of cannibalistic meal out of Tuckerfan. I’m glad to know that’s not the case.
Some grocery stores carry them, too. We got ours–a Cajun Specialty Meats product–from Harris Teeter and had our Christmas dinner tonight. It cooked in just over 4 hours.
Part of the purpose of the stuffing is to soak up the juices, so that might have something to do with it. With this bird I’m making, I’ve trimmed all the excess skin and fat that I can to avoid this situation.
Just finished with the Shrimp stuffing, so I’m all ready to assemble tomorrow morning.
