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So since I quit my job 3 weeks ago I've been watching a lot more TV Food network. This morning I saw one badass idea that I think should be adopted by everyone this Thanksgiving. It's called Turducken. It's a chicken stuffed into a duck stuffed into a turkey. Thats like a turkey Norris roundhouse kick to your face.












MMhhhmmm Bitch!! Top that shit with some fucking penguin meat and I'm in fat boy heaven.


I wonder what else you could stuff into other things and make a meal out of it. Chickens stuffed lamb. Lambken. How about some exotic foods like rabbit stuffed baby seal. Sealit. Religious foods would be great too. The body of jesus stuffed into a rabbit. We'll call it a jees-it. Market that mother-fucker like cheesitz. Possibilites are endless.


In short I guess the point of this post was to let you guys know I'm a fat-ass. I yank it to food and wine magazines.


Eat. Drink. Be merry for tomorrow we die.

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Oh yeah..I read an National Geographic article about this family in Louisiana who's been making and selling them for 20 years or so.

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1 (15 to 20 pound) turkey


1 (5 to 6 pound) domestic duckling


1 (3 to 4 pound) chicken


Andouille Sausage Dressing (recipe follows)


Cornbread Dressing (recipe follows)


Shrimp Dressing (recipe follows)


Sweet Potato Eggplant Gravy (recipe follows)


1 (15 x 11-inch) ungreased baking pan, at least 2½” deep


6 sheet pans


3 metal or bamboo skewers


1 pan, larger than the 15 x 11-inch pan, that the smaller pan will fit inside with room to spare (NOTE: The 15 x 11-inch pan size is ideal because the Turducken fits snugly in the pan and stays in the proper shape while cooking.)


1 small hammer





An Important Note About Refrigeration: As you complete the steps for making the Turducken, you will be refrigerating the fowl and dressings. It is very important to keep the meats as cold as possible before preparing them, and to chill all the finished items as quickly as possible after preparing. The best way to accomplish this is to spread the prepared items (or lay them flat in the case of the de-boned fowl) on a sheet pan and place them in the coldest part of your refrigerator. While the items are chilling, keep the refrigerator door closed as much as possible.



1. Prepare the Cornbread for the Cornbread Dressing

2. De-bone the turkey, chicken and duck

3. Bring the water to a simmer and prepare the Poultry Stock

4. Roast the vegetables for the Sweet Potato Eggplant Gravy

5. Prepare the Andouille Dressing

6. Prepare the Cornbread Dressing

7. Prepare the Shrimp Dressing

8. Assemble the Turducken






9. Bake the Turducken


10. Prepare the Sweet Potato Eggplant Gravy


11. Let the Turducken rest for 1 hour before serving


12. While the Turducken is resting, bake the extra dressings




• 1 chicken (3 to 4 pound) • 7 bay leaves

• 1 duckling (5 to 6 pound) • ¾ cup corn flour

• 1 turkey, (15 to 20 pound) • 1 cup cornmeal

• 2 lbs. duck or chicken giblets • 2 tablespoons dark brown sugar

• 2½ pounds andouille sausage • 1 cup evaporated milk

• 1½ pounds shrimp, peeled • 1 cup sugar

• 9 cups celery, chopped (total) • 6 cups very fine dry breadcrumbs,

unseasoned (preferably French bread)

• 7 tablespoons garlic, minced (total) • 11 tablespoons Chef Paul Prudhomme's Magic Pepper Sauce™

• 8 cups green bell peppers, chopped • 21 tablespoons Chef Paul Prudhomme's Meat Magic ®

• 12 cups onions, chopped (total) • 4 tablespoons Chef Paul Prudhomme's Poultry Magic®

• 2 garlic heads, whole • 7 tablespoons Chef Paul Prudhomme's Seafood Magic®

• 4½ lbs. medium onions, whole (about 6) • 1 teaspoon Chef Paul Prudhomme's Vegetable Magic®

• 3 lbs. sweet potatoes, whole (about 4) • 1 (15x11-inch) baking pan, at least 2½” deep

• 2 lbs. whole eggplants (about 2) • 1 pan, larger than the 15 x 11-inch pan

• 3 whole eggs • 1 small hammer

• 2 cups heavy cream • 3 metal or bamboo skewers

• 2 cups milk • 6 sheet pans

• 5 sticks unsalted butter • vegetable oil

• 2 cups all-purpose flour • aluminum foil

• 7½ teaspoons baking powder





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Guest spectr

uhm no.. turducken just sounds like it would make you feel really sick from eating it... and think of how sleepy you would get.. i say we all just bbq someone else's child for thanksgiving, just snatch one from the laundrymat or some shit and bbq that little bastard..

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Guest R@ndomH3ro

Turducken is bad ass, but hard to make. I had it once at an office party that was catered, its like fried gold sex in your mouth.

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My Thanksgiving dinner.



My friends do the Turducken bullshit every year.

For some reason, I remember them incorporating bacon into it somehow as well.

But I could be wrong.

All I know, is that if I drink too much booze and walk past it, the smell makes me vomit.

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John Madden used to award these to players of the winning team on Thanksgiving games. According to google you are supposed to use boneless birds.


I'll be deep frying a turkey for Thanksgiving this year. Yeeeahyeeaah!

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