Tur-duc-ken Stuffed With Cornbread Dressing Recipe
Whole - uncooked, with turkey, duck and chicken in a cornbread dressing, average 12 pounds
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Ingredients
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Poultry
Cornbread Dressing
Method
Preparation of Poultry
- 1
Prepare the Poultry
Preheat your oven to 325°F (165°C). Rinse the turkey, duck, and chicken under cold water. Pat them dry with paper towels. Remove any giblets and excess fat from inside the birds.
- 2
Season the Poultry
Season the inside and outside of the turkey, duck, and chicken generously with salt and black pepper. This will help enhance the flavor of the meat.
Cornbread Dressing Preparation
- 3
Make the Cornbread Dressing
In a large bowl, combine the crumbled cornbread, chopped celery, chopped onion, sage, thyme, salt, and black pepper. Mix well.
- 4
Add Liquids
In another bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the cornbread mixture and stir until fully combined. Finally, add the melted butter and mix again.
Stuffing the Poultry
- 5
Stuff the Chicken
Take the cornbread dressing and stuff it into the cavity of the chicken. Pack it tightly but leave some space for expansion during cooking.
- 6
Stuff the Duck
Place the stuffed chicken into the cavity of the duck. Again, pack it tightly.
- 7
Stuff the Turkey
Finally, place the stuffed duck into the cavity of the turkey. Make sure it’s well packed. Reserve any leftover dressing for baking separately.
Roasting the Tur-duc-ken
- 8
Prepare for Roasting
Place the tur-duc-ken breast side up on a roasting rack in a large roasting pan. Tuck the wing tips under the turkey body to prevent burning.
- 9
Roast the Tur-duc-ken
Roast in the preheated oven for about 4 to 5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the turkey. If the skin becomes too brown, cover it with foil.
- 10
Rest and Serve
Once cooked, remove the tur-duc-ken from the oven and let it rest for 30 minutes before carving. Serve with extra cornbread dressing on the side.