TURDUCKEN
Home of the All-Madden Turducken
The TURDUCKEN is a turkey, duck, and a chicken. Each bird is de-boned & still intact. It is layered with 2 layers of sausage stuffing and 1 layer of cornbread dressing. The TURDUCKEN will net weight about 18 lbs. It feeds 20-25 people. The TURDUCKEN comes seasoned and prepared for you to bake.
Instructions:
FRESH OR THAWED TURDUCKEN: Can refrigerate 4-5 days before baking.
To bake FRESH or THAWED TURDUCKEN: Remove from bag. Place thread up in pan. Bake @ 375 for 4 hrs. covered; Then 1 hr. uncovered to brown.
FROZEN TURDUCKEN: Remove from bag. Place thread up in pan. Bake @ 300 for 11 1/2 hrs. covered; Then 1/2 hr. uncovered to brown. (Add 1/2 qt. water)
TURDUCKEN GRAVY
INGREDIENTS:
Drippings from Turducken after 4 hrs. baking
2 medium onions (chopped)
1/2 medium bellepepper (chopped)
1 1/2 quarts of water
4 oz. cream of mushroom soup
1 1/2 tbsp cornstarch (dissolved in 6 oz. water)
INSTRUCTIONS:
In heavy pot, bring drippings to a boil. Let all liquid boil out until drippings stick to bottom of the pot. Carefully pout out excess grease. Then add onions and bellepepper & saute for 15 minutes. Next, add water and cream of mushroom soup. Let cook for 30 minutes. Finally, slowly add cornstarch liquid and let come back to a boil. BON APETITE!
CARVING TIP:
Let cool 20 minutes. Pull thread out. To serve, cut Turducken in half lengthwise. Carve crosswise so each slice reveals all "3" meats and stuffings.
 |
 |
||
 |
 |
|
|
 |
|
||
 |
|
||
 |
|
||
 |
|
||
 |
|
||
 |
|
||
 |
|
||
|
|
|||
|
|
|||