Planning ahead is essential since the Turducken takes 12 to 13 hours to cook and then it needs to rest at least 1 hour before it is carved. A good thing to know is that the Turducken is roasted at 190° C (375° F) so letting it roast for an extra hour or two will not harm the final dish. After it comes out of the oven it will stay hot for several hours. Make the 3 dressing the day before boning the fowl. Be sure to cover the cooled dressings tightly and chill well before stuffing the birds. Bone the birds and assemble the Turducken the day before you plan to cook. Keep it refrigerated until ready to cook. If you are inexperienced at deboning fowl, then start with the turkey. It is big and the large bone structure will help you to identify where the bones are. The duck and the chicken will go a lot easier after that. The alternative is to get the butcher to debone the birds for you.

Ingredients:

1, 20 to 25lb Turkey 1, 4 to 5lb Duck 1, 3 to 3 1/2 lb Chicken

You will also need 1 (15"x11") baking pan at least 2 1/2" deep 1 larger pan that the baking pan will fit into with room to spare A 3" carpet needle with curved tip Strong thread A small hammer

Seasoning Mix 3 tbs salt 1 tbs plus 1 1/2 tsp sweet paprika 1 tbs onion powder 1 tbs garlic powder 1 tbs cayenne pepper 1 1/2 tsp white pepper 1 1/2 tsp thyme 3/4 tsp black pepper

Andouille Stuffing for Duck
Ingredients:

1/4 lb of butter
8 cups of onions
4 cups celery
4 cups green peppers
2 1/2 lb Andouille sausage
1/4 cup garlic
2 tbs paprika
1/4 Tabasco
1 tbs salt
5 cups bread crumbs

Methods:

1. In a heavy 8 quart sauce pan or large dutch oven melt the butter over high heat until almost melted.
2. Add onions, bell peppers, celery and sauté until well-browned (approx 35 minutes) Stir occasionally, especially the pan bottom.
3. Remove from heat and add the sausage.
4. Return to high heat and cook until the meat is browned about 20 minutes. Scrape pan bottom frequently as a brown sediment will develop.
5. Add garlic and spices and cook for additional 2-3 minutes.
6. Reduce heat to low and slowly stir in the breadcrumbs. Add until the mixture is moist, but not runny.
7. Cool dressing and refrigerate 1 day ahead of using.

Cornbread Stuffing for Turkey
Ingredients:

1/4 lb of butter
1/4 lb margarine
1 cup of onions
1 cup of celery
1 cup green peppers
2 tbs of garlic
1 tps Tabasco
10 cups corn bread
3 cups of milk

Methods:

1. In 6 quart pan heat melt the butter and margarine.
2. Add onions, bell peppers, celery and garlic. Sauté 2 minutes, stirring occasionally.
3. Add Tabasco and cook for 5 more minutes.
4. Remove from heat and add cornbread and milk.
5. Chill and refrigerate at least 1 day before using.

Oyster Stuffing for Chicken
Ingredients:

2 lbs oysters and their liquor
3/4 lb of butter
6 cups of onions
4 cups of celery
4 cups green peppers
1 tbs garlic
2 cups green onions
2 cups parsley
4 1/2 cups bread crumbs
3 tbs salt
2 tbs pepper
3 tbs paprika
2 tbs thyme
1 tbs oregano

Methods:

1. Shuck oysters and save their liquor. Refrigerate 1 hour.
2. In medium bowl combine salt, pepper, paprika, thyme and oregano and set aside.
3. Place butter in heavy sauce pan and melt over high heat.
4. Add onions, bell peppers and celery and sauté until well browned. Approx 30 minutes.
5. Stir in herbs and spices and the garlic. Reduce heat to low and cook for 4 minutes. Scrape the bottom occasionally.
6. Add green onions and cook for approximately 10 minutes.
7. Add Parsley.
8. Remove from heat. Stir in bread crumbs until the mixture is moist and not runny.
9. Drain oysters well and add to the mixture.
10. Cool the dressing and refrigerate 1 day prior to using.

Turducken Assembly

• Spread the turkey, skin side down, on a flat surface. Expose as much of the meat as possible. Sprinkle and rub in generously with 3 tbs of the seasoning mix. Stuff some of the cold cornbread dressing into the leg, thigh and wing cavities until full. Do not over stuff. Spread an even layer of dressing over the remaining exposed meat 1/2 to 3/4 inch thick. You shoulld use a total of 7 cups of the dressing.
• Place the duck, skin side down, on top of the dressed turkey. Season the duck meat with 1 tbs of the seasoning mix. Spread the cold Andouille dressing evenly over the exposed duck meat. This layer needs to be a little thinner than the previous dressing about 1/2" thick. Use a total of 4 cups of the dressing.
• Arrange the chicken, skin side down over the dressed duck. Season the chicken meat with 1 tbs of the seasoning mix. Spread the cold oyster dressing evenly over the chicken to a thickness of 1/2". Use about 3 cups of the dressing.
• Enlist someone to help you to lift the open Turducken into the ungreased 15x11 baking pan. Fold the sides of the turkey closed while you sew up all the openings on one side. Make your stitches approximately 1" apart. When you finish sewing the first side, turn it over in the pan and sew up the remaining openings. Tie the legs together just above the hip bones. Leave the Turducken breast side up in the pan. Tuck in the wings.
• Place the pan in the large pan to catch the drippings. Season the exposed side of the turkey with more of the seasoning mix (2 tbs) and refrigerate until ready to cook.
• Bake 190 degrees until done 12 - 13 hours or until meat thermometer reads 165 degrees. There is no need to baste, but you may have to remove accumulated drippings.
• Carefully transfer to serving platter and be sure to carve crosswise so that each slice contains all 3 dressings and meats.

Optional Bourbon Yam Gravy
Ingredients:

Season Mix: 1 tbs salt, tbs white pepper, 1 tbs cayenne pepper, 2 tsp dry mustard, 1 tps dried thyme.
3 tbs vegetable oil
3 cups chopped onions
4 cups peeled and finely chopped yams
2 tps minced garlic
2 bay leaves
14 cups chicken stock
1 cup packed brown sugar
2 tbs Grand Marnier
1 cup Bourbon

Methods:

1. Combine season mix in a bowl
2. Place vegetable oil in large sauce pan, 6 quart
3. Add onions and sauté until caramelized 15-20 minutes.
4. Add Garlic and chopped yams. Continue cooking and be sure to scrape the bottom of the pan.
5. Add Bay leaves and seasoning mix.
6. Stir in 2 cups of stock and cook about 2 minutes. (note Add the stock a little at a time in order to get a better reduction of the gravy)
7. Add 2 more cups of stock and cook for 5 minutes. Stir occasionally.
8. Stir in brown sugar and cook for 2 minutes. Stir and scrape occasionally.
9. Add another 2 cups of stock and cook for 10 minutes stirring occasionally.
10. Add 2 more cups of stock and cook for 15 minutes.
11. Reduce heat to low and simmer for 15 minutes.
12. Stir in 2 more cups of stock and simmer for 5 minutes.
13. Remove from heat and strain well. Force as much of the liquid through as possible.
14. Place the strained gravy in a 4 quart sauce pan and add remaining stock and bring to a boil. Simmer for approximately 1 hour skimming off and froth and fat as it developes.
15. Remove from heat. Stir in Grand Marnier and the Bourbon. Cool and refrigerate. Make this one day ahead of using it.