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.