The Turducken Of Thanksgiving Sides Food

TURDUCKEN RECIPE

Steps:

• Gather the ingredients.
• Place 2 1/4 cups of the bread stuffing in a bowl. Place 1 1/2 cups of the cornbread stuffing in another bowl.
• Place the remaining 1/2 cup of bread stuffing in a third bowl and add the remaining 1/2 cup of the cornbread stuffing. Add the whole berry cranberry sauce and pecans and toss gently to combine. You should now have 3 separate bowls of stuffings.
• In a food processor fitted with the metal blade, combine the butter, garlic, sage, and thyme until the herbs are finely chopped.
• Gently run your hand under the turkey skin to make sort of a pocket, but do not separate the skin completely from the meat. Distribute the herb butter mixture evenly under the skin.
• Rub the skin with the browning sauce, then the olive oil. Sprinkle generously with kosher salt and freshly ground pepper.
• Preheat the oven to 300 F. Flip the deboned turkey over so it is open and skin-side down. Sprinkle with salt and pepper. Spread bread stuffing evenly over the turkey cavity.
• Place the duck on top of the bread stuffing, skin-side down. Spread the cranberry nut stuffing on top of the open duck cavity.
• Top with the chicken, skin-side down. Spread cornbread stuffing on top of the open chicken cavity. Skewer the back of the chicken closed.
• Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed.
• Repeat the process with the turkey.
• Carefully turn the turducken over so it is seam-side down and breast-side up. If possible, remove all skewers except the last one holding the turkey together.
• Place the turducken in a heavy roaster. Roast 3 to 4 hours, or until a meat thermometer inserted in the very center of the chicken stuffing reaches 165 F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.
• Let the turducken rest 30 minutes before carving . Slice the turducken across the breast to show off each layer.

THE TURDUCKEN OF THANKSGIVING SIDES

Steps:

• Rinse and roughly chop golden potatoes and sweet potatoes. If your golden potatoes are small, don't even bother chopping.
• In a medium saucepan, place golden potatoes at the bottom, sweet potatoes on top, then add just enough water to cover all the potatoes. Bring to a boil and simmer until potatoes are fork tender but not falling apart (about 20-25 minutes).
• In the meanwhile, pour stuffing into a 9-inch pie pan, add hot water and 3 tablespoons melted butter. Mix well. Press the stuffing down to the bottom of the pan and push it up to cover the side to shape a crust.
• When the potatoes are done, drain. Rinse each potato piece in cold water while peeling the skin by pressing your thumb into the potato. The skin should come right off. Place golden potatoes and sweet potatoes in two separate bowls.
• Now, preheat oven to 350°F.
• Add ground cinnamon, 2 tablespoons milk, 1 tablespoon butter, a dash of salt and pepper into the sweet potatoes bowl. Mash it until well blend. Add chopped pecan, mix well.
• In the golden potato bowl, add nutmeg, 4 tablespoons milk, 2 tablespoons butter, a pinch of salt and pepper. Mash until well blend.
• Scoop mashed sweet potatoes into a shallow small bowl or a glass; put it upside down in the center of the pie pan; add mashed golden potatoes around it and press it to the bottom as well as the side of the pan.
• Once the mashed golden potatoes are in place, carefully remove the shallow bowl by pulling it out, leaving the mashed sweet potatoes in the middle. Use the back of a spoon to arrange it nicely. Top with a few more pecan halves.
• Bake for 45 minutes and enjoy!

TURDUCKEN

Steps:

• Preheat oven to 375°F (190°C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
• Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
• Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
• With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
• Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.