Ingredients
Andouille sausage stuffing:
- 3 pounds coarsely ground pork
- 1 1/2 teaspoons chopped garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch cayenne pepper, optional
- Pinch chili pepper flakes
- Pinch ground mace
- Pinch ground allspice
- 1/4 teaspoon dried thyme
- 1/2 teaspoon paprika
- Pinch ground bay leaf
- Pinch ground sage
- 2 1/2 teaspoons liquid smoke
- 3 teaspoons bacon fat
For the Spinach stuffing:
- 4 pounds frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach
- 1/2 pound butter
- 2 cups sauteed onion
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon ground fennel seed
For the Turducken:
- 1 (6-pound) fresh whole duck
- 1 (4-pound) fresh whole chicken
- 1 cup olive oil, divided
- About 5 tablespoons blackening spice, divided
- 1 (25-pound) fresh whole turkey
- 2 tablespoons freshly chopped garlic
- 5 pounds favorite cornbread dressing
- Spinach stuffing
- Andouille Sausage Stuffing
- 3 whole roasted red bell peppers, cut into strips
- 2 tablespoons kosher salt
- 2 quarts of your favorite turkey gravy
Special equipment:
- Large roasting pan and rack
- Parchment paper
- Aluminum foil
- 20 feet butcher's twine
- Large sewing needle
Description
Food Network Invites You To Try This The Turducken: Boneless Turkey Stuffed With A Boneless Duck And Boneless Chicken One Big Bird Recipe.
Food Network
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