Best Turducken Recipes

TURDUCKEN

Steps:

• 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 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.

THE TURDUCKEN: BONELESS TURKEY STUFFED WITH A BONELESS DUCK AND BONELESS CHICKEN "ONE BIG BIRD"

Steps:

• For the andouille sausage stuffing: In a large bowl, mix the pork, liquid smoke, garlic, salt paprika, black pepper, chili pepper flakes, mace, allspice, ground bay leaves, sage and cayenne pepper, if using, with some cold water. In a pan or on a flat-top, brown off the sausage mixture in about 3 teaspoons of bacon fat for flavor. Once the sausage mixture is browned, chill immediately.
• For the Spinach stuffing: Melt the butter in large skillet. Add the spinach, onion, fennel seed, salt and white pepper and saute for 5 minutes until hot. Set aside to cool.
• Preparation of the duck and chicken: It is wise to de-bone the duck and chicken first for practice. Place the fresh chicken breast-side down on large cutting board. Starting at the bird's neck, you will cut through the skin along the length of the spine. Using the tip of the knife and starting from the neck end, separate the meat from the rib cage on 1 side. Disjoint the wing from the shoulder blade and reserve for stock. Work towards the thigh bone, cut through the ball and socket joint and "pop" loose using upward pressure with your hand from under the bird. Using your thumbnail, loosen the "oyster meat" (the most tender part) from the frame. With the knife, remove the thigh and leg bone, but keep the leg attached to the bird. Repeat the process on other side of chicken. When both sides are finished, the bird will lay flat. Grab rib cage by the neck area and gently pull towards back to remove the entire carcass and breast bone cartilage. Repeat the same de-boning procedure for the duck. In a well ventilated area or with an exhaust fan on high, preheat a large cast-iron pan to very hot. Rub the boneless chicken and duck with olive oil. Generously sprinkle with blackening spice on both sides. Place skin-side down in the pan for 1 to 2 minutes then turn over and repeat. Refrigerate.
• De-bone the turkey using the same procedure as the chicken and duck with 2 exceptions: The turkey wings should be left attached to the meat and the bone-in drumstick should be disjointed from the boneless thigh meat and left attached to the meat. The final product should be a flat boneless turkey (except for the wings and drumsticks).
• To stuff the turducken: Place the turkey skin-side down on a flat surface. Rub the meat with 3 tablespoons olive oil. Sprinkle with 2 tablespoons chopped fresh garlic and 1 tablespoon blackening spice. Spread an even layer of cornbread dressing over the meat about 3/4 inch thick and pat down with hands. Spread 1/4-inch layer of spinach stuffing. Sprinkle with 2 cups of the andouille sausage stuffing. On top, place 6 to 8 slices of roasted red bell peppers. Place the chilled duck, skin-side down, on top of layered stuffing. Repeat the layered stuffing as above. Arrange the chilled chicken, skin-side down, on top of the stuffed duck. Spread the remainder of the stuffing on top of chicken. Press down gently with hands to compact all ingredients.
• To truss the turducken: This may take another person's help. Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine, making the stitches about 1 inch apart, starting at the back of turkey and working towards the neck. Be careful since the Turducken has no boney frame. Roll over breast-side-up and finish sewing the neck portion of bird. Tie off and cut twine. Now sew up the opening at the leg section of turkey. Truss the legs together with twine. For extra support, tie butcher's twine around the bird's width every 3 inches down along the bird's length. Position your hands evenly under the turducken and lift into a large roasting pan with rack inside. The pan should be at least 3-inches deep to catch drippings during cooking. Rub the entire exposed skin of the bird with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of blackening spice and salt. Add 1/2 cup water to the bottom of the roasting pan. Wrap the drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Bake at 200 degrees F for 12 hours or until the internal temperature reaches 165 degrees F. Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with the drippings. When done, remove from the oven and let set in the roasting pan for at least 1 hour. With 2 heavy duty spatulas, insert underneath and remove the turducken from the rack to place on carving platter. Remove all butcher twine, including pulling out the portion along the spine. To serve, cut the turducken in half lengthwise, then cut servings crosswise in approximately 1-inch thicknesses. Serve with gravy and enjoy.

TURDUCKEN

Steps:

• For pesto, place the sage, parsley, Parmesan cheese, garlic and salt in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream; set aside., In a large skillet, saute fennel and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. In a large bowl, combine the bread cubes, pears, hazelnuts, fennel mixture and 1/2 cup reserved pesto. In another bowl, whisk broth and egg substitute. Pour over bread mixture; stir until moistened. Cover and refrigerate until assembly., Place turkey skin side down on a work surface; press 5 cups stuffing mixture over turkey. Layer with duck skin side down and 4 cups stuffing. Top with chicken skin side down and remaining stuffing., Carefully pull turkey skin over filling. Truss turkey skin at 1-in. intervals with a large needle and kitchen string. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil., Bake, uncovered, at 325° for 5-1/4 to 5-3/4 hours or until a thermometer reads 180° in the center of turducken, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. During the last 30 minutes of cooking, brush remaining pesto over turducken. Cover and let stand for 20 minutes before slicing.

THE LEGENDARY TURDUCKEN

Steps:

• For the cornbread:
• Combine the water, sugar, and kosher salt in the bowl of a stand mixer fitted with the dough hook attachment, and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Cook's Note: Kneading the dough can also be done by hand.
• Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size. Knock the air out for 30 seconds by punching it down. You can now shape the dough into a ball, then place it onto a flour-dusted baking tray lined with parchment paper. Brush the top of the cornbread with egg wash, sprinkle the top with flour and coarse salt. Let it sit in a warm spot for 1 hour.
• Preheat the oven at 400 degrees F.
• Bake the cornbread for approximately 30 minutes or until the crust is golden brown.
• Cook's Note: You can tell if it's cooked by tapping its bottom. If it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place the bread on a rack and allow it to cool for about 1 1/2 hours.
• For the stuffing:
• Cube up the cooled cornbread and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the Morteau sausage and cook for about 5 minutes, until golden brown. Add the onions, celery, pepper, and garlic and continue cooking until translucent, about 5 minutes. Deglaze with the veal stock. Add in the cornbread. Transfer to a large bowl. Add the oysters and their liquid, parsley, paprika, and melted butter. Season the stuffing with salt, and pepper, to taste. Reserve the stuffing in the refrigerator until ready to use.
• To assemble the turducken:
• Spread the deboned turkey, skin-side down on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the smoked paprika, patting the seasoning in with your hands. Cook's Note: Be sure to turn the leg, thigh and wing meat to the outside so you can season it too. Season the turkey with salt and pepper.
• Then stuff some of the stuffing in the leg, thigh and wing cavities until full but not tightly packed. Cook's Note: If too tightly packed, it may cause the leg and wing to burst open during cooking). Spread an even layer of the stuffing over the remaining exposed meat, about 1/2 to 3/4-inches thick. You should use a total of about 4 cups of stuffing.
• For the duck: Remove some of the fat and keep aside. Place the duck, skin-side down, on top of the stuffing, arranging the duck evenly over the stuffing. Season the exposed duck meat generously and evenly with smoked paprika, using about 1 tablespoon, and pressing it in with your hands. Season the duck with salt and pepper. Then spread about 1 cup of the stuffing evenly over the exposed duck meat, making the layer slightly less thick, about 1/2-inch thick. Repeat with the chicken and the remaining stuffing. Place an Italian truffle in the center, optional.
• Enlist someone's help to close turducken. Fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1-inch apart. When you finish sewing up the turducken on the first side, turn it over in the pan to sew closed any openings on the other side. Then tie the legs together, just above the tip bones. Leave the turducken to cook, breast-side up, in the pan, tucking in the turkey wings.
• Serving suggestion: Serve with Root Vegetable Mash.
• With the assistance of your helper, carefully lift the turducken into an ungreased 15 by 11-inch baking pan that is at least 2 1/2-inches deep. Cook's Note: This pan size is ideal because the turducken fits snugly in the pan and stays in the proper shape while cooking).
• Place the turducken pan in a slightly larger pan with sides at least 2 1/2-inches deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the turducken with the remaining smoked paprika, patting it in with your hands. Brush with melted butter.
• Bake the turducken at 325 degrees F, about 4 hours, until done, or until a meat thermometer inserted through to the center reads 165 degrees F. When done, remove the turducken from the oven and let rest for about 15 minutes
• For the gravy:
• Place the turducken drippings in a pot over medium-high heat. Add the stock, fresh thyme, and beurre manie. Season the gravy with salt, and pepper, to taste. Let the gravy come to a boil. Turn down heat to medium-low and let the gravy simmer for 10 minutes.
• Cook's Note: Remember there are no bones to support the birds' structure.
• With strong spatulas inserted underneath the bird, carefully transfer the turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains the stuffing and all 3 meats. Serve additional bowls of the dressings on the side and serve with the gravy and the Root Vegetable Mash, if desired.
• Cook's Notes: Stuffing and assembling the turducken can be done 1 day ahead and kept in the refrigerator.
• Beurre manie is 2 tablespoons butter and 2 tablespoons flour. This is used to help thicken sauces.

TURDUCKEN

Steps:

• The day before serving, cook pancetta in large sauté pan over low heat for 6 to 8 minutes, until fat is rendered and pancetta is browned. Drain on paper towels. Add sausage to pan in bite-size pieces, and cook sausage until no longer pink, breaking up into 1/2-inch pieces as you go. Drain on paper towels.
• Pour off fat in pan. Add oil, along with chopped onion, carrot and celery, and garlic and fennel seed. Cook over medium heat for 2 minutes. Add all non-bony parts of chicken and duck giblets, and season with salt and pepper. Cook until giblets are almost cooked through, about 5 minutes, turning once partway through. Raise heat to high and pour in brandy. Reduce until almost gone, then shut off heat and stir in tarragon and thyme. Remove giblets from pan and chop into 1/2-inch pieces. In a large bowl, fold together pancetta, sausage, vegetables, giblets and bread cubes. Taste and adjust seasoning. Let cool and chill overnight.
• The next morning, lay turkey out on counter, skin side down. Season with salt and pepper. Spread 1/3 of stuffing over its surface, mostly in empty center cavity between breast meat halves. Trim about 2/3 of fat from duck, leaving some fat over breast sections. Butterfly duck drumsticks. Lay duck pieces on top of turkey in their corresponding parts, fitting duck leg meat in cavity left by turkey thigh bones. Season with salt and pepper. Spread 1/3 of stuffing on duck. Lay chicken on top, again skin side down and corresponding in arrangement to turkey. Season with salt and pepper, and spread with remaining stuffing.
• Heat oven to 250 degrees. Thread a carpet or upholstery needle with 2 feet of thin twine. Sew turkey legs back into original shape, if necessary, with duck and chicken meat and stuffing inside the thighs.
• Rethread the needle with 3 feet of twine. Beginning at tail end, begin pulling sides of turkey together, reforming its body, stitching every inch or so. Have someone hold bird while you stitch. Do not sew turducken together too tightly or it will split open when cooking.
• Turn bird over; if necessary, sew together any parts of skin that may have ripped. With a 4-foot piece of twine, truss it as you would a chicken, wrapping the twine around tips of drumsticks (or loaf end), then crisscrossing it and going down around base of drumsticks. Crisscross twine under bird, then bring it up sides and crisscross it on top, wrapping it down and around wings, crisscrossing it on back side, and up again, tying it over breast.
• Season roasting pan with salt and pepper. Place turducken in pan breast side up, and season it. Place chicken and duck wings, along with as many halved onions or carrots fit, in pan.
• Cover pan with aluminum foil and bake. After 2 hours, begin checking bird every 30 minutes or so, and basting when juices form. Turn pan every now and then so it cooks evenly. When a thermometer inserted in turducken reads 130 degrees (probably about 4 or 5 hours), remove aluminum foil and turn up heat to 375 degrees. Baste every 15 minutes or so, until turducken reaches 165 degrees at its thickest point. Remove from oven and let cool for 10 minutes or so. With sturdy spatulas, lift onto platter. Cover turducken with foil, and let sit another 15 to 20 minutes. Meanwhile, strain pan juices and spoon off fat.
• Using a bread knife or carving knife, slice turducken like a loaf of bread. Serve, passing cooking juices.

TURDUCKEN

Steps:

• Preheat oven to 375°F (190°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 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.

TRADITIONAL LOUISIANA TURDUCKEN RECIPE - (4.2/5)

Steps:

• Have the birds deboned by your butcher to save yourself quite a bit of time, but if you're a particularly adventurous cook you can do it yourself. Professional Cutlery Direct provides step by step instructions for deboning poultry. Just be sure to keep the wings and legs on the turkey, that way the finished turducken will still look like a turkey. It's best to prepare each stuffing ahead of time so that they have time to cool before you are ready to assemble your turducken. A basic stuffing recipe is listed below, and it can easily be adapted for any flavor that you choose. Assembling the Turducken Begin by placing the turkey skin side down and seasoning it well with salt, pepper and poultry seasoning. Then spread the cornbread stuffing over the turkey. Next, place the duck on top of the cornbread stuffing and spread the Cajun rice dressing over it. You will then place the chicken on top of the Cajun rice dressing and add the shrimp stuffing. Each stuffing layer should be approximately 1/2 inch thick. Any leftover stuffing can be placed in casserole dishes and baked at 350 degrees Fahrenheit for approximately 30 minutes. Once you've stuffed each bird, fold the sides of the turkey together to close the bird. Enlist someone to help hold the turkey closed as you begin to sew up the opening. The stitches should be spaced about 1 inch apart. You finish sewing the Turducken tie the legs together, just above the tip bones. Be sure to place the Turducken breast side up while cooking. Once the turducken is assembled, place the turducken in a large roasting pan and cook in a 325 degrees Fahrenheit preheated oven. Alternatively, you can place the turducken on aluminum foil or in an aluminum pan, and then cook on a 350 degrees Fahrenheit grill or smoker. Regardless of which method you choose to use you should cook the bird until a meat thermometer inserted into the thickest area on the bundle reaches an internal temperature reaches 180 degrees Fahrenheit (165 degrees Fahrenheit is the minimum temperature for cooking poultry, but 180 degrees Fahrenheit will ensure that the turducken is fully cooked all the way through). The USDA recommends that a stuffed turkey of this size will generally take 4 1/2 to 5 1/2 hours to cook, but your best bet is to rely on the meat thermometer.

TURDUCKEN (A CHICKEN IN A DUCK IN A TURKEY)

Steps:

• Debone the birds:.
• If it is your first time deboning a fowl, you might want to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.
• Rinse the turkey and remove the neck and any giblets.
• Place the turkey, breast side down, on a clean flat surface.
• Cut through the skin along the length of the spine.
• Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side.
• Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade.
• Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
• Continue separating meat from frame, working toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone.
• Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side). Keep the leg attached to the meat.
• Repeat boning procedure on the other side of the bird.
• Carefully remove the carcass and use it to make stock for your gravy and stuffing. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat. You can also place it in a large crock pot.
• You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.
• Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, you can cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
• Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. You can completely remove the skin from the chicken, but keep some duck skin which adds flavor.
• At least 10 to 11 hours before dinner, assemble the Turducken.
• Mix together the seasonings in a small dish.
• Spread the turkey, skin down, on flat surface, exposing as much meat as possible.
• Rub 3 tablespoons of seasoning mix evenly on meat.
• Spread some of stuffing over the turkey in an even layer approximately 3/4 inch thick.
• Place duck, skin down, on top of stuffing.
• Season exposed duck meat with about 1 tablespoons of seasoning mix.
• Spread more stuffing in an even layer (about 1/2 inch thick) over the duck.
• Arrange the chicken, skin down, evenly on top of the stuffing.
• Season chicken meat with seasoning mix.
• Spread remainder of your stuffing on top of chicken.
• With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together.
• Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
• Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking.
• Tie 4-5 pieces of cotton string around the bird, widthwise to act as skeletal support.
• Turn the bird over and place in a roasting rack inside a large roasting pan so it is breast side up and looks like a "normal" turkey.
• Tie the legs together just above the tip bones.
• Cooking:.
• Heat oven to 225 degrees F.
• Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.
• There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy.
• Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.
• To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings.

STUFFING TURDUCKEN

Steps:

• De-Bone.
• Sharpen those knives! Maximize your work area so you have plenty of room and light. Use the kitchen table if there's not enough counter space. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.
• Rinse the turkey and remove the neck and any giblets. Place the turkey, breast side down, on a clean flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side. Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
• Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone. Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.
• Repeat boning procedure on the other side of the bird. Carefully remove the carcass and use it to make stock. Stock is needed for making stuffing and more stock is needed for gravy. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat overnight.
• You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.
• Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, we usually cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
• Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. We usually remove most of the skin from the chicken, but keep the duck skin which adds flavor.
• Prepare the seasoning mix and set it aside.
• Make the Sausage Stuffing.
• Melt butter in large skillet over high heat. Add 3 cups onions and 1-1/2 cups celery. Saute until onions are dark brown but not burned, about 10 to 12 minutes. Add 2 lbs sausage (we prefer spicy Italian sausage) to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently. Add paprika (3 tbsp.) and minced garlic (3 tbsp.) and cook approximately 3 minutes over medium heat, stirring occasionally. Stir in 3 cups of stock and bring to simmer. Continue cooking until water evaporates and oil rises to top, about 10 minutes. Stir in 2-3 cups toasted bread crumbs and mix well. Add more bread crumbs if mixture is too moist.
• Prepare a similar amount of another stuffing such as corn bread stuffing.
• Assemble the Turducken at least 11 to 12 hours before dinner.
• Spread the turkey, skin down, on flat surface, exposing as much meat as possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread sausage stuffing over the turkey in an even layer approximately 3/4 inch thick.
• Place duck, skin down, on top of stuffing. Season exposed duck meat with about 1 tablespoons of seasoning mix. Spread corn bread stuffing in an even layer (about 1/2 inch thick) over the duck.
• Arrange the chicken, skin down, evenly on top of corn bread stuffing. Season chicken meat with seasoning mix. Spread remainder of sausage and/or corn bread stuffing on top of chicken.
• With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together. Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
• Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking. Tie 4-5 pieces of cotton string around the bird, width wise to act as skeletal support. Turn the bird over and place in a roasting rack inside a large roasting pan so it is oriented breast side up and looks like a "normal" turkey. Tie the legs together just above the tip bones.
• Heat oven to 225 degrees F. Temperature control is critical since the turducken is so massive that it has to be cooked slowly at a low temperature to prevent burning the outside before the interior is cooked. Using an oven thermometer is highly recommended. We place 2-3 oven thermometers at different locations within the oven to monitor oven temperature. We also use a meat thermometer inside the bird to measure its internal temperature.
• Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9-10 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.
• There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy. Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.
• To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings.
• Simple Gravy if desired.
• Take 1 cup of pan drippings plus 1 cup of flour and cook over medium heat until "tan". Add 10 cups stock to fat/flour all at once. Whisk thoroughly. Bring back to a boil and then simmer for 5 minute Whisk constantly. Add salt + pepper + paprika "to taste".
• Another simple gravy variation is to use about a quarter to half cup of pinot grigio and about two to three tablespoons of instant potatoes instead of the flour. Test for taste and if it gets too thick add water or more pinot.
• The gravy can be made in advance and allowed to stand over low heat for at least 2 hours (maybe more). We usually make at least two batches.

THE LEGENDARY TURDUCKEN

Steps:

• For the cornbread:.
• Combine the water, sugar, and kosher salt in the bowl of a stand mixer fitted with the dough hook attachment, and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
• Add the flour and mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Kneading the dough can also be done by hand.
• Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size.
• Knock the air out for 30 seconds by punching it down. You can now shape the dough into a ball, then place it onto a flour-dusted baking tray lined with parchment paper. Brush the top of the cornbread with egg wash, sprinkle the top with flour and coarse salt. Let it sit in a warm spot for 1 hour.
• Preheat the oven at 400 degrees F.
• Bake the cornbread for approximately 30 minutes or until the crust is golden brown. You can tell if it's cooked by tapping its bottom. If it sounds hollow it's done, if it doesn't then pop it back in for a little longer.
• Once cooked, place the bread on a rack and allow it to cool for about 1 1/2 hours.
• For the stuffing:.
• Cube up the cooled cornbread and set aside. In a large skillet, heat the oil over medium-high heat. Add the Morteau sausage and cook for about 5 minutes, until golden brown. Add the onions, celery, pepper, and garlic and continue cooking until translucent, about 5 minutes.
• Deglaze with the veal stock. Add in the cornbread. Transfer to a large bowl. Add the oysters and their liquid, parsley, paprika, and melted butter. Season the stuffing with salt, and pepper, to taste.
• Reserve the stuffing in the refrigerator until ready to use.
• To assemble the turducken: Spread the deboned turkey, skin-side down on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the smoked paprika, patting the seasoning in with your hands. Be sure to turn the leg, thigh and wing meat to the outside so you can season it too. Season the turkey with salt and pepper. Then stuff some of the stuffing in the leg, thigh and wing cavities until full but not tightly packed. If too tightly packed, it may cause the leg and wing to burst open during cooking).
• Spread an even layer of the stuffing over the remaining exposed meat, about 1/2 to 3/4-inches thick. You should use a total of about 4 cups of stuffing.
• For the duck:.
• Remove some of the fat and keep aside. Place the duck, skin-side down, on top of the stuffing, arranging the duck evenly over the stuffing. Season the exposed duck meat generously and evenly with smoked paprika, using about 1 tablespoon, and pressing it in with your hands. Season the duck with salt and pepper.
• Then spread about 1 cup of the stuffing evenly over the exposed duck meat, making the layer slightly less thick, about 1/2-inch thick. Repeat with the chicken and the remaining stuffing. Place an Italian truffle in the center, optional.
• Enlist someone's help to close turducken. Fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1-inch apart. When you finish sewing up the turducken on the first side, turn it over in the pan to sew closed any openings on the other side. Then tie the legs together, just above the tip bones. Leave the turducken to cook, breast-side up, in the pan, tucking in the turkey wings.
• With the assistance of your helper, carefully lift the turducken into an ungreased 15 by 11-inch baking pan that is at least 2 1/2-inches deep. This pan size is ideal because the turducken fits snugly in the pan and stays in the proper shape while cooking.
• Place the turducken pan in a slightly larger pan with sides at least 2 1/2-inches deep, so that the larger pan will catch the overflow of drippings during cooking.
• Season the exposed side of the turducken with the remaining smoked paprika, patting it in with your hands. Brush with melted butter. Bake the turducken at 325 degrees F, about 4 hours, until done, or until a meat thermometer inserted through to the center reads 165 degrees F.
• When done, remove the turducken from the oven and let rest for about 15 minutes.
• For the gravy:.
• Place the turducken drippings in a pot over medium-high heat. Add the stock, fresh thyme, and beurre manie. Season the gravy with salt, and pepper, to taste. Let the gravy come to a boil. Turn down heat to medium-low and let the gravy simmer for 10 minutes.
• Remember there are no bones to support the birds' structure. With strong spatulas inserted underneath the bird, carefully transfer the turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains the stuffing and all 3 meats. Serve additional bowls of the dressings on the side and serve with the gravy.
• Cook's Notes:.
• Stuffing and assembling the turducken can be done 1 day ahead and kept in the refrigerator. Beurre manie is 2 tablespoons butter and 2 tablespoons flour. This is used to help thicken sauces.

"CHUCK" - A MINI TURDUCKEN

Steps:

• Debone the chicken, leaving the meat and skin intact and removing all the bones and leaving the legs and wings attached. See the original Turducken recipe above for detailed instructions.
• Remove the two breasts from the duck, and remove the skin.
• Combine the salt, paprika, garlic powder, pepper, and thyme in a small bowl.
• Prepare the stuffing mix. Brown the sausage and mix in with the stuffing.
• Lay the deboned chicken skin side down. Sprinkle most of the spice mixture on top. Lay the two duck breasts on top, and sprinkle with the remaining spice mixture. Top with stuffing. Pull the chicken back together and sew it shut. Again, see the oriignal Turducken recipe.
• Roast in a 325 degree oven. Cover for the first couple of hours, then roast uncovered. Cook until the temperature in the middle of the chicken is 165 degrees.
• Let rest for an hour. Make gravy with the drippings. To serve, cut the chicken lengthwise, and then cut slices across.

THE TURDUCKEN OF THANKSGIVING SIDES

Steps:

• Rinse and roughly chop golden potatoes and sweet potatoes. If your golden potatoes are small, don't even bother chopping.
• In a medium saucepan, place golden potatoes at the bottom, sweet potatoes on top, then add just enough water to cover all the potatoes. Bring to a boil and simmer until potatoes are fork tender but not falling apart (about 20-25 minutes).
• In the meanwhile, pour stuffing into a 9-inch pie pan, add hot water and 3 tablespoons melted butter. Mix well. Press the stuffing down to the bottom of the pan and push it up to cover the side to shape a crust.
• When the potatoes are done, drain. Rinse each potato piece in cold water while peeling the skin by pressing your thumb into the potato. The skin should come right off. Place golden potatoes and sweet potatoes in two separate bowls.
• Now, preheat oven to 350°F.
• Add ground cinnamon, 2 tablespoons milk, 1 tablespoon butter, a dash of salt and pepper into the sweet potatoes bowl. Mash it until well blend. Add chopped pecan, mix well.
• In the golden potato bowl, add nutmeg, 4 tablespoons milk, 2 tablespoons butter, a pinch of salt and pepper. Mash until well blend.
• Scoop mashed sweet potatoes into a shallow small bowl or a glass; put it upside down in the center of the pie pan; add mashed golden potatoes around it and press it to the bottom as well as the side of the pan.
• Once the mashed golden potatoes are in place, carefully remove the shallow bowl by pulling it out, leaving the mashed sweet potatoes in the middle. Use the back of a spoon to arrange it nicely. Top with a few more pecan halves.
• Bake for 45 minutes and enjoy!

STUFFING FOR TURDUCKEN

Steps:

• 1. Preheat oven to 250 F. Spread the bread and cornbread cubes out on several cookie sheets and toast until they're dried out. Peek in and stir now and then to prevent too much browning. This takes about an hour.
• 2. Meanwhile, saute the vegetables in the butter until translucent and a little bit caramelized.
• 3. Transfer the bread and cornbread into a big bowl.
• 4. Let everything cool.
• 5. Squish the banana up with the herbs until well blended.
• 6. Toss banana herb mixture in with the bread.
• 7. Pour in the chicken stock just a little at a time, and toss gently.
• 8. Use this to stuff the turducken, and/or make more to serve as dressing.
• 9. If serving as dressing, bake at 350 F for 45 minutes or so until the top is browned.

TURDUCKEN MOIST AND FLAVORFUL GOOD EATS!

Steps:

• Day before serving. Mix the brine ingredients in a very large stainless steel pot add 2 dozen ice cubes. Set aside.
• De-boning the birds:.
• Rinse the birds and remove the necks and any giblets, saving for stock.
• Place the turkey, breast side down, on a clean flat surface.
• Using a pair of kitchen shears or a sharp boning knife, cut the backbone from the turkey. I left about 2 inches of backbone near the bottom of the spine which help with support of the birds.
• Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side. Be careful not to cut through the breast skin.
• Cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade.
• Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
• Continue separating meat from frame, working toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone.
• Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side). Keep the leg attached to the meat.
• Repeat boning procedure on the other side of the bird.
• Carefully remove the carcass and use it to make stock for your gravy.
• You should end up with a flat boneless (except for wings and legs as in photo) turkey with the skin intact in one large piece. Rinse and put the boned turkey in the brine.
• Repeat the deboning process on the duck and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, you can cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
• Trim skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used for other recipes. I suggest removing all the skin from chicken and duck. They don`t crisp up and give it a mushy texture and mouth feel. Add the chicken and duck to brine adding ice cold water to completely cover, place top on and chill till the morning.
• At least 11 hours before dinner, assemble the Turducken. Rinse and dry birds.
• Spread the turkey, skin down, on flat surface, exposing as much meat as possible.
• Spread some of stuffing over the turkey in an even layer approximately 3/4 inch thick.
• Place duck, on top of stuffing.
• Spread more stuffing in an even layer over the duck.
• Arrange the chicken over the stuffing.
• You`ll need someone to hold the birds closed while you sew up the seam.
• Carefully lift the sides of the layered birds, folding the sides of the turkey together. Using cotton thread and a needle going through some of the chicken and turkey skin.
• Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking.
• Tie 4-5 pieces of cotton string around the bird, width-wise to act as skeletal support.
• Turn the bird over and place in a roasting rack inside a large roasting pan so it is breast side up and looks like a "normal" turkey.
• Tie the legs together just above the tip bones. Secure the wings close to the body.
• Mix fresh herbs of your choice in melted butter.
• Pour butter over turkey.
• Generously season with pepper, salt and paprika.
• Pour beer in pan.
• Cooking:.
• In a 225 degrees F preheated oven .
• Place the bird on a rack in a roasting pan in the center of the oven and bake for 3 hours because I know you want to peek so go ahead and baste it while you are there. After 6 hours pour the pineapple (if using) over the turkey and continue baking until a meat thermometer inserted through to center reads 165 degrees, approximately 9 1/2 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used.
• Save pan drippings for an amazing gravy.
• Remove the trucking from the oven and let rest in the pan for an 1/2 before serving.
• Meanwhile make gravy as you like.
• To serve cut bird in half.
• Carve crosswise so each slice reveals all 3 meats and stuffing's.

TURDUCKEN

Steps:

• Prepare dressings above, or use any of your favorites. I tried to sweet potato eggplant gravy, don't bother.

TURDUCKEN

Steps:

• 1. Give yourself plenty of time for this project. You'll need 14 to 18 hours just to smoke the turducken. Remember that you can keep it smoking on a lower temperature (180 or so) if it comes to temperature (165 F) too early for your feast, but a late Turducken is a bummer.
• 2. De-bone all the birds. Chef Paul Prudhomme has the best directions: http://www.chefpaul.com/site383.php. Be sure to leave the wings and drumstick intact for just the turkey.
• 3. Remove the skin and fat from the chicken. Discard the fat, but reserve the skin. Remove the skin from the duck and reserve. Reserve the duck fat for rendering.
• 4. Trim the fat as much as possible from the turkey, leaving the skin intact. Separate the skin from the breast without tearing it.
• 5. Brine all the birds separately about 6-8 hours. See my brine recipe, or use your favorite.
• 6. While birds are brining, render the duck fat and allow to cool completely.
• 7. Blend cooled duck fat with butter, garlic and chopped herbs. Keep refrigerated unless you're going to use it pretty quickly.
• 8. Also, prepare the stuffing. See my stuffing recipe, or use your favorite. You'll need about a cup of stuffing per pound of de-boned bird. We all know stuffing/dressing is awesome, so just make a lot of it.
• 9. About an hour before removing the birds from the brine, get the duck/butter/herb mixture out of the refrigerator and bring it to room temperature.
• 10. When you are ready to put the whole package together, remove birds from brine, and immerse in ice water until ready to use. Seriously, water with ice floating in it, not just cold water. It's important to keep the birds cold while working with them. The purpose of the ice water is twofold: keep the birds cold and leech out some salt.
• 11. Thread two large needles with at least an arm's length of heavy thread, and have them ready.
• 12. Remove turkey from ice water, pat dry.
• 13. Lay the turkey skin side up on a large cookie sheet, and push rendered duck fat, butter, garlic, herb mixture up under the skin. Try to cover as much as possible without breaking the skin.
• 14. Turn the turkey skin side down. Spread a few dollops of duck fat/butter/herb mixture. Then spread a layer of stuffing evenly over the meat about an inch thick, and press 1/2 the shrimp and scallops into the stuffing. Use your judgment for the distribution - there's no fault in having a bit of seafood leftover to create a little appetizer or something.
• 15. Remove duck from ice water and pat dry. Lay your duck on top of the stuffing/seafood, and add another layer of duck fat/butter/herb mixture and stuffing on top of that. Press more shrimp and scallops into the stuffing.
• 16. Remove chicken from ice water and pat dry. Lay your chicken on top of the stuffing. Spread duck fat/butter/herb mixture and add another layer of stuffing. Press in more shrimp and scallops.
• 17. Working from both ends, pull the two sides together and carefully stitch the skin to form a tight seal. After stitching up an inch or two, start at the other end. Go back and forth toward the middle, pushing and forming the package to contain all the ingredients Take your time with this, being careful not to leave any large holes. Use the reserved duck and chicken skin to patch any open spots. Your turducken should kind of look like a box with legs when you're done. Tie the legs together somewhat so that they're not dangling.
• 18. If you're doing this project alone like I did, cover and refrigerate your turducken while getting the fire going in the smoker. I used hickory wood, but a fruit wood would be nice as well. Applewood, I imagine, would be great. You'll be smoking it for about 14 - 18 hours, so have plenty of wood handy, and be prepared to keep an eye on the temperature. Ideally, one person should be solely in charge of the smoker while the rest of the feast is being prepared.
• 19. Periodically baste the turducken with any leftover duck/butter/herb mixture.
• 20. Using your smoker as you normally would with the fire on the bottom and water in a pan above, smoke the bird at 200 F. Use a meat thermometer, and check the temperature of the bird at several spots. When the deepest internal temperature hits 165 F, it's done.
• 21. Remove the trussing thread before serving.

THE ULTIMATE TURDUCKEN RECIPE - (4.6/5)

Steps:

• Season chicken evenly on all sides with salt and pepper. Lay chicken flat, skin side down, on cutting board. Shape 12 ounces of sausage into a log roughly 2 inches in diameter and place in the center of the chicken. Lift one side of chicken and wrap tightly around sausage. Lift the other side, allowing the skin from both sides to overlap and form a seal. The chicken should now be wrapped around the sausage. Wrap tightly in several layers of plastic wrap so that chicken forms a tight cylinder (see note above). Alternatively, chicken can be tightly trussed with butcher's twine. Place chicken inside a vacuum sealer bag and seal. Place in a large stockpot and cover with warm water. Place over medium-high heat and heat until bubbles just begin to rise from the bottom. Reduce heat to lowest setting and cook until chicken feels firm to the touch and an instant read thermometer inserted through the plastic into the center of the chicken registers 140 to 145°F, about 45 minutes. While chicken is cooking, season the duck on all sides with salt and pepper. Place a 36- by 12-inch piece of plastic wrap on the cutting board. Lay duck flat, skin side down, on plastic wrap. Spread remaining sausage evenly over surface of meat. When chicken is cooked, remove from bag and plastic wrap and carefully pat dry with paper towels. Place hot chicken directly on top of duck, aligned along the center. Using the plastic wrap to aid you, carefully shape the duck around the chicken. Roll into a tight cylinder in several layers of plastic wrap. Alternatively, duck can be tightly trussed with butcher's twine. Place chicken/duck inside a vacuum sealer bag and seal. Place in a large stockpot and cover with warm water. Place over medium-high heat and heat until bubbles just begin to rise from the bottom. Reduce heat to lowest setting and cook until Duck feels firm to the touch, about 30 minutes. Remove duck from water. If you used a vacuum bag or plastic wrap, remove both, then tightly truss the duck with twine. Dry exterior thoroughly with paper towels. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add duck/chicken and cook, turning occasionally, until well browned and crisp on all sides, pouring off excess rendered fat as necessary (you can reserve this fat for another use), about 15 minutes total. Adjust oven rack to lowest position and preheat oven to 425°F. Place turkey skin-side-down on a cutting board and season exposed surface with salt and pepper. Remove twine from duck/chicken and place in the center of the turkey, aligned along the center. If necessary, trim duck/chicken roll so that is is the same length as the turkey breasts. (You can serve the excess duck/turkey as well). Carefully lift one side of the turkey to cover the duck/chicken, then lift the other side, letting the skin overlap by at least 1 inch. Use metal or wooden skewers to secure the skin in 5 to 8 locations. Carefully transfer turkey to a V- or U-rack set in a roasting pan, seam-side down. With the turkey's legs facing you, place a long piece of butcher's twine behind the breasts, tucking it into the wing joints. Pull it around the breast along its base to the bottom of the breast, then allow the ends to cross over. Wrap each end around the end of the drumstick, and pull them tightly together. Loop the ends of the twine around both drumsticks a few times to secure, then tie a knot and trim the excess. Rub remaining oil all over turkey and season with salt and pepper. Transfer to oven and roast until golden brown, turkey breast meat registers at least 150°F on an instant read thermometer, and thighs registers at least 165°F, about 1 1/2 hours. Transfer to cutting board, carefully remove skewers, and allow to rest for 20 minutes. To carve, remove legs and wings. Split breast in half lengthwise down the center to create two boneless halves. Slice crosswise into serving slices.

TURDUCKEN TOMATILLO TAILGATE TCHILI

Steps:

• Peel the papery skins from the tomatillos and rinse with water. Puree the tomatillos and the chipotle chilies together in a blender or large food processor. Set aside. Cut the duck down into two breasts and two leg/thigh quarters. Trim excess skin. Discard or save for another use the backbone, the wings, any innards, and the skin trimmings. Season the duck pieces on both sides with salt and pepper. Preheat the oil over medium heat in a Dutch oven or other large, heavy pot. Brown the duck pieces until a significant amount of duck fat has rendered, about 5 minutes per side. Remove the duck pieces to a plate to cool. The duck will not be fully cooked. Whisk the flour into the duck fat, a couple of tablespoons at a time, until a thick (but still liquid) roux has formed. The entire 1/2 cup of flour may not be required. Continue to whisk until the roux darkens to the color of peanut butter. Stir in the onions and garlic and cook until softened, about 5 minutes. Stir in the chicken sausage and the turkey and cook until the ground turkey is no longer pink. Stir in the ancho, the cumin, and the garlic powder and cook until fragrant, about 1 minute. Stir in the beer, scraping any browned bits from the bottom of the pot. Stir in the tomatillo and chipotle puree. Stir in the bay leaf and 2 teaspoons of the salt. Remove the skin and bones from the duck pieces. Coarsely chop the duck meat and stir into the chili pot. Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 1 hour. Stir in the corn, the poblano chilies, the beans, the canned chilies, and the oregano. Simmer uncovered for 30 minutes. Stir in the cilantro. Taste the chili and add salt and pepper, to taste, as necessary. Serve with toppings: the corn chips, the queso fresco, and the sour cream.

TURDUCKEN ROULADE

Steps:

• Butterfly turkey breast and with a heavy mallet or rolling pin pound to an even thickness of about 1/2-inch.
• Similarly pound duck and chicken breasts.
• Cover turkey breast with a layer of rice dressing.
• Lay duck breast on top and cover with cornbread stuffing.
• Top with chicken breast and cover with rice dressing.
• Roll up tightly, jelly-roll style.
• Wrap bacon slices around roll and secure with toothpicks.
• Place in a browning bag and then in a roasting pan.
• Bake at 350 degrees for about 1 and 1/2 hours.
• Remove from oven and let rest 20 minutes. Remove toothpicks before serving.

TURDUCKEN STEW

Steps:

• Preheat oven to 350°F.
• Heat olive oil in a large, oven-safe pot over medium high heat.
• Add turkey cubes in one layer and brown on all sides. Remove to a plate.
• Repeat the browning process with duck breast and chicken thigh pieces, reserving any rendered fat.
• Return the empty pot to the heat and add onion, celery, carrots, peppers and garlic.
• Cook, stirring, until vegetables have begun to soften, about 10 minutes.
• Pour in the chicken stock, stirring well, then add thyme, bay leaves, basil, Cajun seasoning and paprika.
• Cover and place in the oven.
• Cook 1 1/4 hours, then stir in sweet potato, polenta and browned meat.
• Re-cover and return to oven for a further 45 minutes.
• Season to taste and serve.