Creole-Style Turducken with Sausage and Oyster Dressing

Recipe Collection: Dinner

Creole-Style Turducken with Sausage and Oyster Dressing elevates your holiday gatherings with a stunning centerpiece that combines the rich flavors of turkey, duck, and chicken, all layered with a flavorful sausage and oyster dressing. This non-vegetarian American dish is perfect for those who love a hearty meal with a kick of Creole seasoning. Ideal for festive occasions, it’s versatile enough to impress your guests at Thanksgiving or any special celebration.

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Overview

Turducken is a show-stopping centerpiece perfect for a Thanksgiving feast. This dish features a turkey stuffed with a duck, which is further stuffed with a chicken, all layered with a savory sausage and oyster dressing. The Creole seasoning adds a delightful kick, making this a memorable meal for any special occasion.

Diet Type

Non-Vegetarian

Allergies

Shellfish

Cuisine

American

Serving Size: 24

Cooking Time: 300 minutes

Ingredients

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

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 mimic 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 Creole-Style Turducken with Sausage and Oyster Dressing!