Turducken

Name: Turducken
Prep time: 4 h
Cook time: 4 h
Total time: 17 h
Yield: Makes about 20 servings
Ingredients: 2 tablespoons light brown sugar; 1 teaspoon kosher salt; 4 teaspoons baking powder; 2 teaspoons kosher salt; 2 eggs; 1 cup buttermilk; 6 tablespoons (¾ stick) butter, melted, or vegetable oil; About 2 gallons water; 8 sprigs flat-leaf parsley; 8 sprigs thyme; 2 bay leaves; 2 teaspoons dried savory; 2 teaspoons dried sage; ¾ cup chopped fresh flat-leaf parsley; 4 cloves garlic, minced; 1 teaspoon ground black pepper; 1½ teaspoons kosher salt; 2 teaspoons paprika; 2 teaspoons dried thyme; 1½ pounds andouille or other fresh spicy pork sausage; 2 cups pecans; 1 large loaf (1 to 1½ pounds) Italian or French bread, cut into ¼- to ½-inch cubes; 1 large loaf (1 to 1½ pounds) Italian or French bread, cut into ¼- to ½-inch cubes; 3 bell peppers (a mix of colors), seeded and chopped; 5 ribs celery, chopped; 5 onions, chopped; 1½ pounds andouille or other fresh spicy pork sausage; 4 eggs, beaten; 2 to 4 hard-cooked eggs (see Tips); ¼ to ½ teaspoon cayenne pepper

Preparation info

Makes about
20
servings

Difficulty
Easy
Ready in
17 hr

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Books on medieval cooking abound in complicated recipes directing you to sew different animals together or stuff them inside larger animals. There’s something oddly compelling about these cooking projects. It’s not just their sheer novelty, it’s to prove that such culinary feats taste great. Here’s a contemporary version made with boneless birds: a turkey stuffed with a duck stuffed with a chicken. Turducken is wildly popular in Louisiana, and we’ve put Cajun flavors in the foreground of ou

Ingredients

Side dish

Ingredients

Method