Turducken

Name: Turducken
Ingredients: 1 (18 -21 lb) whole turkey; 1 (5 -6 lb) ducklings; 1 (4 -5 lb) whole chickens; 4 cups cornbread stuffing mix, prepared (I use Stovetop brand); Seasoning Mix; 2 tablespoons salt; 2 tablespoons paprika; 1 tablespoon black pepper; 1 -2 teaspoon dried thyme; Sausage Stuffing; 2 tablespoons butter; 3 tablespoons paprika; 3 cups onions, Chopped; 1 1/2 cups celery, Chopped; 2 lbs Italian sausage (I recommend medium to spicy); 3 tablespoons garlic, Minced; 3 cups chicken stock; 2 -3 cups breadcrumbs, Toasted

18 ingredients

1 steps

Ingredients

1 (18 -21 lb) whole turkey
1 (5 -6 lb) ducklings
1 (4 -5 lb) whole chickens
4 cups cornbread stuffing mix, prepared (I use Stovetop brand)
Seasoning Mix
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 -2 teaspoon dried thyme
Sausage Stuffing
2 tablespoons butter
3 tablespoons paprika
3 cups onions, Chopped
1 1/2 cups celery, Chopped
2 lbs Italian sausage (I recommend medium to spicy)
3 tablespoons garlic, Minced
3 cups chicken stock
2 -3 cups breadcrumbs, Toasted

Directions

1

["De-Bone.", "Sharpen those knives! Maximize your work area so you have plenty of room and light. Use the kitchen table if there's not enough counter space. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.", "Rinse the turkey and remove the neck and any giblets. Place the turkey, breast side down, on a clean flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side. Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.", "Continue separating meat from frame, heading toward the thighbone and being careful to keep the \"oyster\"" (pocket of meat on back) attached to skin