[Originally Published: October 29, 2010]

Every time this year for the past couple of years, Scotty B, the fearless leader of Hidden Track and I always talk about making plans to get together for Turducken since neither of us have ever tried but really want to. I sincerely believe that this just might be the year that we actually make it happen (How about it Scotty B?). We’ll see…

Turducken for those of you that don’t know is: A de-boned chicken stuffed into a de-boned duck, which is then stuffed into a de-boned turkey.

According to Wikipedia, this is the origin of Turducken:

Claims that Cajun-creole fusion chef Paul Prudhomme created this dish as part of the festival Duvall Days in Duvall, Washington in 1983[8] are unverified. A November 2005 National Geographic article by Calvin Trillin traced the American origins of the dish to “Hebert’s Specialty Meats” in Maurice, Louisiana, although readers immediately noted that the concept for the dish itself is centuries old. Hebert’s has been commercially producing turduckens since 1985, when an unknown local farmer brought in his own birds and asked Hebert’s to prepare them in that manner.

If you want to know how to make a proper Turducken, here are a few educational videos…

Frank Caliendo as John Madden cooking some Turducken

Anderson Cooper of CNN interviews Chef Paul Prudhomme about cooking a Turducken


Paula Deen’s turducken


My favorite Turducken demo ever!

Below is a great recipe for making a Turducken from scratch (via CajunGrocer.com)

This Turducken recipe makes anyone into a gourmet chef.

If you’re looking for a truly delectable dish to serve at your next party or family gathering then consider preparing a turducken for your friends and family. A turducken is simply a turkey that is stuffed with a duck that is stuffed with a chicken, and layers of flavorful dressings and stuffings. In the last few years, the turducken has become a popular main course for both Thanksgiving and Christmas holiday meals. Regardless of the occasion you’re celebrating, this twist on a traditional roasted turkey is sure to be a crowd pleaser. Follow the recipe below to prepare a turducken of your own at home.

Cajun Style Turducken

What you’ll need:

  • 20 – 25 lb. whole turkey, deboned with wings and legs still intact.
  • 5 – 6 lb. whole duckling, deboned
  • 3 – 4 lb. whole chicken, deboned Poultry seasoning blend
  • Cornbread Stuffing (recipe listed below)
  • Cajun Rice Dressing (recipe listed below)
  • Shrimp Stuffing (recipe listed below)
  • Kitchen string Cotton thread and a large needle

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.

Cornbread Stuffing

  • 2 Tbsp. cooking oil
  • 4 cups cornbread (crumbled)
  • 1/2 lb. chopped chicken livers
  • 1/2 lb. chopped chicken gizzards
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • Poultry seasoning, salt and black pepper (add according to taste)
  • Butter or olive oil for sautéing vegetables
  • Chicken broth

Brown chopped chicken livers and gizzards over medium heat in cooking oil. Add celery, onion, and bell pepper cook until soft. Season with salt, pepper, and poultry seasoning. Add crumbled cornbread to vegetables and meat. Pour chicken broth into mixture until it reaches the desired consistency. Adjust seasoning and cool before stuffing bird.

Cajun Rice Dressing

  • 2 Tbsp. cooking oil
  • lb. ground beef
  • 4 cups cooked white rice
  • 1 cup chopped bell pepper
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 clove minced garlic
  • 1 can cream of mushroom soup
  • 2 cups beef broth
  • Salt and black pepper (to suit taste)

Brown ground beef over medium heat in cooking oil. Add celery, onion, bell pepper and garlic cook until soft. Season with salt, pepper, and Cajun seasoning. Add the cream of mushroom soup to the pot and heat through. Mix cooked rice with beef and vegetables. Pour beef broth into mixture until it reaches the desired consistency. Adjust seasoning and cool before stuffing bird.

Shrimp Stuffing

  • 2 Tbsp. cooking oil
  • 4 cups cooked rice
  • 2 lb. chopped shrimp (raw)
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 clove minced garlic
  • 1 can diced tomatoes
  • Salt and black pepper (to suit taste)
  • Dash of red (cayenne) pepper

Saute celery, onion, and bell pepper until soft. Pour in diced tomatoes. Add chopped shrimp, cook until slightly pink. Season with salt, pepper, and cayenne. Combine with cooked rice. Add a little water if stuffing seems dry. Adjust seasoning and cool before stuffing bird.

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.

Related Content

Leave a Reply

Your email address will not be published. Required fields are marked *

Recent Posts

New to Glide

Keep up-to-date with Glide