Turducken

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I made this Turducken a couple of years ago & it was WONDERFUL!! Instead of cornbread dressing, I used jambalya rice with popcorn shrimp to layer between the birds. I am planning to make this again this Thanksgiving but I will remove the skin from the chicken. Great recipe!! Thanks Paula!

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Dr. Gerald R. LaNasa, New Orleans surgeon and founding culinary judge of the 1971 Andouille Festival is known for his use of a scalpel in de-boning his three birds of choice along with pork and veal roasts. Andouille and Fois Gras were always key ingredients of the LaNasa creations. The results of Dr. LaNasa's 1960’s work can be found in the modern day mass produced Turducken. His turkey, duck, chicken Ballontine is now widely commercially available under multiple trademark names. Dr. LaNasa's innovation and success with Ballontine, Three Bird Roast and Turducken took place in the 60's and 70's long before many of the popular commercial Cajun/Creole chefs of today took the stage.

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Paula, no doubt this will be our Christmas/holiday special meal for years to come. All of the meat was tender and delicious. I really had to cut back on the amount of chicken stock for the corn bread stuffing, I started out with 3 cups of stock and stopped there since it was already looking runny......are you sure 7 cups isnt a typo?

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This was awsome. Very difficult to make alone, this definately requires some help. The assembly requires four hands. The meat was very tender and juicy. The stuffing was perfect.

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Thanks Paula! We made a Turducken this year for Christmas using Paula's and Paul Prudhomme's recipe. It was amazing! I used Paula's Oyster dressing for one layer, sage and onion dressing for another, and Emeril Lagasse's spinach stuffing recipe for the third and it was ABSOLUTELY OUT OF THIS WORLD!!! This was the best tasting Christmas meal I've ever had in my 40 years. With the bones from the three birds I made 3 GAllONS of stock! When the turducken was done cooking in my oven (about 11-12 hours, I ended up with over 1/2 gallon of strained fat to use in future recipes!It's a lot of work, but the flavor is out of this world!

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Did this last year and it was one of the best thing i ever tasted,but this years im doing turpoken - turkey , pork and chicken , hope it works.

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I made this turducken for Thanksgiving for about 24 people. It was awesome. Definately had to increase the cooking time by a couple hours and next time I will remove the skin from the duck and the chicken. Loved how easy it was to cut and serve by being boneless. A little hassle in preperation, but well worth it! Will make it again!

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GREAT recipe. We did the lazy version though. It is much easier to go to a butcher and have them debone the birds, or do what we did and just buy a 12lb turkey breast, two 2-3lb duck breasts, and one 1-2lb chicken breast. You can have the butcher butterfly them for you or just try it yourself. We used our own spicy sausage stuffing. Instead of trying to sew the frankenbird together, we simply tied butcher twine 3 times and it held wonderfully. Follow the roast temp/time and lower the temp as said. Because we varied from the traditional recipe, we just checked the internal temp after 3 hours and then every 15 min till it was done. It was amazing!

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I made the turducken, using Paula Deen's instructions. I swore that I would never do it again, as it is quite difficult. However, my family loved it and now they want me to make it for Thanksgiving. I am going to put three different stuffing recipes in this time, where last year I used corn bread stuffing only. Thank you, Paula, for good directions.

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I THINK THE OVEN THAT PAULA USES IS A CONVECTION OVEN AND THAT MAKES A BIG DIFFERENCE ON TIME.