Turducken

Submitted by: Johnny Lonadier

(This is a turkey stuffed with a duck stuffed with a chicken stuffed
with dressing. You will need toothpicks and kitchen string for this
recipe)

3 pounds whole chicken, boned
Salt and pepper to taste
Creole seasoning to taste
1 (4 pound) duck, boned
16 pounds turkey, boned

Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken
skin-side down on a platter and season liberally with salt, pepper
and Creole seasoning. Lay the boned duck skin-side down on top of
the chicken and season liberally with salt, pepper and Creole
seasoning. Cover and refrigerate.

Lay the boned turkey skin-side down on a flat surface. Cover with a
layer of cold Sausage and Oyster Dressing (recipe to follow) and
push the dressing into the leg and wing cavities so they will look
as if they still have bones in them.

Lay the duck on top of the turkey skin-side down and cover it with a
layer of cold dressing. Lay the chicken on top of the duck skin-side
down and cover it with a layer of cold dressing.

With the help of an assistant, bring the edges of the turkey skin up
and fasten them together with toothpicks. Use the kitchen string to
lace around the toothpicks to help hold the stuffed turkey together.
Carefully place the turducken, breast up in a large roasting pan.

Roast covered for 4 hours or until the turducken is golden brown.
Continue to roast uncovered for 1 hour or until a meat thermometer
inserted through the thigh registers 180 degrees F. and a
thermometer inserted through the stuffing registers 165 degrees F.
Check the turducken every few hours to baste and remove excess
liquid. There will be enough pan juices for a gallon of gravy. Carve
and serve.


Sausage and Oyster Stuffing

1 pound pork sausage
16 ounces unseasoned dry bread stuffing mix
2 (8 ounce) cans oyster pieces, liquid reserved
2 cups chopped celery
1 onion, chopped
4 tablespoons butter, melted
1 1/2 cups turkey broth
Salt and pepper to taste
Creole seasoning to taste

Place sausage in a large, deep skillet. Cook and crumble over medium
high heat until evenly brown.

In a large bowl combine the dry bread stuffing with the sausage and
pan juices. Stir in the oyster pieces and liquid, chopped celery,
chopped onion, and butter.

Add the broth/liquid a little at a time until the dressing is moist
but not soggy. Season to taste with salt, pepper and Creole
seasoning. Refrigerate until cold and stuff in turducken.