Southern Creole Turducken with Sausage and Oyster Dressing

Recipe Collection: Dinner

Southern Creole Turducken with Sausage and Oyster Dressing elevates your holiday gatherings with a stunning centerpiece that combines a turkey, duck, and chicken, all layered with a rich sausage and oyster dressing. This non-vegetarian dish is perfect for those who love American Southern cuisine and can accommodate shellfish allergies. The moist, flavorful meat and unique texture make it a memorable addition to any feast.

Versatile in its presentation, this turducken is ideal for festive occasions, family dinners, or special celebrations. Easily select this recipe on the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Get started today and create a culinary masterpiece that will impress your guests!

Overview

This Creole-Seasoned Turducken is a show-stopping centerpiece perfect for a Thanksgiving feast. It features a turkey stuffed with a duck, which is further stuffed with a chicken, all layered with a flavorful sausage and oyster dressing. This dish is a culinary adventure that promises moist, flavorful meat with every slice.

Diet Type

Non-Vegetarian

Allergies

Shellfish (oysters)

Cuisine

American (Southern)

Serving Size: 24

Cooking Time: 300 minutes

Ingredients

• 1 Whole (3 lb) chicken, tenderized
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Pinch Creole seasoning, to taste
• 1 Whole (4 lb) duck, tenderized
• 1 Whole (16 lb) turkey, tenderized
• 3 Cups sausage and oyster dressing, prepared

Steps

1. 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.
2. Lay the deboned turkey skin-side down on a flat surface. Cover with a layer of cold sausage and oyster dressing, pushing the dressing into the leg and wing cavities to give the appearance of bones.
3. 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.
4. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use 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.
5. 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.

Enjoy your homemade Southern Creole Turducken with Sausage and Oyster Dressing!