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Turducken

  • Servings: 6
Turducken

Ingredients

For the Turducken:

  • One (about 2 1/2 pounds) boneless turkey breast half, skin removed and reserved
  • One (about 3/4 pound) half boneless Pekin duck breast, skin removed and reserved, and halved lengthwise
  • 2 tablespoons olive oil

For the Forcemeat:

  • 6 boneless skinless chicken thighs (about 1 1/4 pounds), coarsely ground
  • 3 ounces fatback, coarsely ground
  • 2 ounces chicken livers, finely chopped
  • 2 tablespoons fine herbes
  • Zest of 1 lemon
  • 1 clove garlic, minced
  • 1 large egg, lightly beaten
  • Coarse salt and freshly ground pepper

For the Dutch Oven:

  • Fir or juniper branches, washed and dried
  • 8 Roasted Chestnuts
  • 7 ounces matsutake mushrooms
  • 2 heads garlic, halved crosswise
  • 2 sprigs fresh thyme

For the Dough:

  • 1 cup all-purpose flour
  • 1 large egg, plus 1 egg lightly beaten, for brushing
  • 1 tablespoon unsalted butter, softened

For the Sauce:

  • 2 tablespoons olive oil
  • 1/4 cup Roasted Chestnuts, shelled and chopped
  • 2 tablespoons all-purpose flour
  • 1/4 cup port
  • 1/2 cup red wine, such as pinot noir
  • 2 cups low-sodium canned chicken stock

Directions

  1. Prepare the Turducken: Preheat oven to 300 degrees. Place turkey breast on work surface. Using a sharp knife, butterfly breast, making small cuts in one direction to help flatten, being careful to not cut all the way through. Place breast between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet, pound turkey breast to 3/4-inch thickness. Set aside.

  2. In a medium bowl, combine chicken, fatback, livers, zest, fines herbes, garlic, and egg. Place turkey skin exterior-side down on work surface with the long side parallel to edge of work surface. Spread chicken mixture evenly over skin to cover. Top with turkey breast; season with salt and pepper. Place duck breast pieces on top of turkey breast. Beginning with the side closest to edge of work surface, tightly roll turkey breast to enclose; tie every 2 inches with kitchen twine. Set aside.

  3. Heat oil in a large skillet over medium-high heat. Add turducken, and cook, turning occasionally, until browned on all sides.

  4. In a large Dutch oven, combine pine needles, chestnuts, mushrooms, garlic, and thyme. Place turducken on top; set aside.

  5. Prepare the Dough: In the bowl of an electric mixer fitted with a dough hook, combine flour, 1 egg, and butter on medium speed. Gradually add water until dough comes together, about 2 tablespoons. Transfer dough to a lightly floured work surface. Roll out to a circle 3 inches larger than diameter of Dutch oven. Place dough over Dutch oven, pressing around edges to seal; brush with egg. Transfer to oven and bake until turducken reaches 155 degrees on an instant-read thermometer inserted through dough and into turducken, about 1 hour.

  6. Prepare the Sauce: In a medium saucepan, heat oil over medium-high heat. Add chestnuts, and cook until browned. Sprinkle in flour, and cook for 1 minute. Deglaze saucepan with port and red wine, stirring with a wooden spoon to scrape any browned bits from bottom of pan; stir in stock, and cook until thick enough to coat the back of a spoon, about 20 minutes.

  7. Remove turducken from oven. Bring to table, and remove dough. Serve with Brussels sprouts, butternut squash puree, and sauce on the side, if desired.

Reviews (1)

  • AndouilleQueen 25 Oct, 2009

    Dr. Gerald LaNasa New Orleans surgeon and founding culinary judge for the 1971 Andouille Festival was known for his use of a scalpel in de-boning his three birds of choice along with pork and veal roasts. The results of Dr. LaNasa's work can be found in the modern day Turducken. His efforts in preserving a Louisiana culinary tradition were noticed by the emerging local chefs in New Orleans. His Turducken Ballontine is now widely commercially available. During the 1960's Dr. LaNasa was a regu

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