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Turducken Recipe

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This recipe for Turducken, by , is from The Nelson-Angelo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Angelo
Added: Saturday, November 15, 2008


4 recipes Andouille Smoked Sausage Dressing (recipe follows)
2 recipes Cornbread Dressing (recipe follows)
4 recipes Oyster Dressing (recipe follows)
1 (20-25 lb) turkey
1 (4-5 lb) domestic duckling
1 (3-3 1/2 lb) chicken
6 T Chef Paul Prudhomme's Meat Magic
5 recipes Sweet Potatoe Eggplant Gravy (recipe follows)
1 small hammer
1 (3-inch) needle (a "packing" needle with a curved tip works well)
Strong thread, for sewing up the fowl
1 (15 X 11 inch) baking pan, at least 2 1/2 inches deep
1 pan larger than the 15 X 11 in pan, that the smaller pan will fit inside with room to spare.

Make the three dressings, cover well and refrigerate. Then bone the fowl. (Instructions to follow.)




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