TURDUCKEN

by Ken Laster

November, 1998

What is a Turducken? It is a recipe from Chef Paul Prudhomme of New Orleans. Basically, it is a turkey, stuffed with a duck, stuffed with a chicken, layered with three different types of stuffing. For the complete recipe click on the link at the bottom of this page.

A coworker told me he had made this recipe several years ago, and ever since I was tempted to try it for myself. For Thanksgiving 1998, I decided tackle this difficult but satisfying task. Below are the results of my culinary efforts.

A turkey, duck and chicken are de-boned (except the legs and wings of the turkey), then opened flat and layered with three stuffings (sausage, cornbread, and oyster).

Lift the sides of the turkey, and sew the bird back up, flip it over and place in the roasting pan. (Note: Chef Paul's Magic Seasoning used throughout)

Cook in the oven at 190 degrees (F) for 13 hours, let the Turducken sit at room temperature for 1 more hour.

The bird is cut in half down the center, then sliced for serving (no bones!). Each slice will contain Turkey, Duck and Chicken with the three stuffings. Mmmm....

Chef Paul's Turducken Recipe

Another great Turducken web page with lots more links by Ka Chun Yu and an incredible illustrated recipe page!

Boof's down with the 'ducken, with help from Sherry and Anne. Make sure you check out ALL the web pages. Its a great recreation of the experience.

in the groove Dig Jazz Music? Go to my Podcast: In The Groove, Jazz and Beyond




Back to the Ken Laster Home Page