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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