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
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.
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.
Heat oil in a large skillet over medium-high heat. Add turducken, and cook, turning occasionally, until browned on all sides.
In a large Dutch oven, combine pine needles, chestnuts, mushrooms, garlic, and thyme. Place turducken on top; set aside.
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.
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.
Remove turducken from oven. Bring to table, and remove dough. Serve with Brussels sprouts, butternut squash puree, and sauce on the side, if desired.