Turducken

Turducken is a Turkey with a duck stuffed inside and a chicken stuffed in the duck.

     Most people stuff sausage, spices and other special goodies in the chicken and any place they are able to do so.

     Turducken's origins seem to be unclear. Some say Louisiana's Chef Paul created it. Others say it's an old British recipe.  Still others claim it to be from elsewhere. It makes no difference to me. I like to eat Turdurken and don't care where it originated.

     One thing is certain. Turducken has certainly taken roots in Louisiana. Where else would one find the savory spices of Cajun cuisine, other than in Cajun country?

     You can buy Cajun Turducken online from a few sources. But any cook worth his salt would want to try their hand at creating the perfect Turducken recipe.

     Years ago, I used to take single chicken, chop up some sausage, onion, celery, bellpepper, jalapeno, pineapple, cayenne pepper, Tabasco sauce and whatever else was handy and stuff the chicken with the mixture, toss it in a Cajun Smoker and serve it hot a few hours later. The meat litterally fell off the bone. The sausage and other stuffing permeated the chicken to perfection.

     Turducken is prepared pretty much the same way, except the turkey is stuffed with a big duck which is stuffed with a chicken.

     It's become a perfect meal for Thanksgiving or Christmas in the southern states of America. Turducken is so popular and tasty that I understand the commercial suppliers arent able to keep up with demand.

     So whether you prepare your own or choose to buy Turducken, you need to get started right away before the holidays are upon us.

Here is a very basic Turducken recipe:

     Use a large Turkey, 22 lbs or larger, a large duck and a large chicken. Split the Turkey breast bone and lay it bird open. Then remove the rib cage and breast bone. Liberally splash Louisiana Hot sauce or Tabasco sauce inside the Turkey. Salt and pepper as needed. I would make a mixture of the Cajun Trinity, finely diced and spread it all over the inner turkey meat. The Cajun Trinity is onions, celery and bell pepper. I throw in some diced sausge too. Then split the duck in the same way and repeat the process...laying the duck inside the Turkey body cavity as it is spread out on your kitchen counter. Same goes for the chicken. Then carefully roll the turkey back together, tying it with an ample amount of cooking twine. I like my turkey smoked...so I'd smoke mine outdoors. But they roast very well too. Just make certain that the chicken is fully cooked, either way.

     Be creative with your stuffing. Add some wine, whiskey, garlic and your other favorite flavorings. You can even use the Cajun Injector and inject all of the meat before cooking.

     However you decide to season your holiday Turducken, have fun with it !

     Fry it, smoke it, roast it and season it however you like.  It's YOUR Turducken....and however you prepare and cook it, your family will love it.

~Froggy~

Part time Louisiana food critic and beach bum in training.