Ingredients
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1 (3 pound) whole chicken, deboned
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salt and pepper to taste
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Creole seasoning to taste
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1 (4 pound) duck, deboned
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1 (16 pound) turkey, deboned
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3 cups prepared sausage and oyster dressing
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Lay the deboned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the deboned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
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Lay the deboned 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.
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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.
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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.
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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. Carve and serve.
Recipe Tips
There will be enough pan juices for a gallon of gravy.
Learn more about how to make gravy for Thanksgiving in our How to Make Perfect Gravy From Turkey Drippings article!
Nutrition Facts (per serving)
836 | Calories |
53g | Fat |
5g | Carbs |
79g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 836 | |
% Daily Value * | |
Total Fat 53g | 68% |
Saturated Fat 16g | 80% |
Cholesterol 262mg | 87% |
Sodium 360mg | 16% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 79g | 157% |
Vitamin C 2mg | 3% |
Calcium 74mg | 6% |
Iron 6mg | 33% |
Potassium 849mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.