Who is having Turducken? (pic & recipe)
 

Bacon-Coated Turducken

http://upload.wikimedia.org/wikipedi.../Turducken.jpg

Turducken ("TURkey-DUck-chiCKEN") is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.

INGREDIENTS
3 pounds whole chicken, boned
salt and pepper to taste
Creole seasoning to taste
1 (4 pound) duck, boned
16 pounds turkey, boned
3 cups prepared sausage and oyster dressing

DIRECTIONS

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.

It's missing beef.

Muy deliciouso! :thumbsup

Hmmm... I'm having a watery mouth now. :)

I have never try this

Once saw a show with a 10 bird roast. Inside the turkey was a goose, a duck , a pheasant, a pigeon, a wood cock, a chicken, a quail and a few others I can't remember. It took a lot of work as all birds were de-boned first, but the result looked mouthwatering.

i shall try

hmmm,,,,wood cock

never had it b4, sounds good tho!

good luck cutting it open lol

http://grove.ufl.edu/~gubin/sliced%20turducken.JPG

looks crazy ...I'll have to try that

nice!!!:thumbsup

thats freaking amazing i have never herd of turducken before

OMG, not 2 minutes ago I told my gf we should get a turducken for our holiday party, but only if it was covered in bacond between the layers and on the outside.

that looks tasty :)

When killing one animal for the Holidays just isn't enough...try Turducken!

Wow, it looks awesome. :thumbsup

wow it looks delicious,perfect.

:1orglaugh :thumbsup