Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Queball on September 04, 2017, 10:10:27 AM
-
Well, summer is over and fall is upon us. College football has begun and it appears that “Go Blue†is going, and “The Crimson Tide†is rolling. This week the pros go into action, so “Go! Bearsâ€. Time moves so fast and before we know it Thanksgiving and then Christmas will be upon us. So, here’s a fun cook that might bring some new excitement to the holidays.
The turducken is a culinary classic with a deboned chicken stuffed inside a deboned duck, stuffed inside a turkey. This technique has been practiced from Roman times forward. Here in the US, commercially it was first introduced by Hebert’s Specialty Meats in Maurice, LA back in 1985 and is now available through other outlets.
Unfortunately, my Cajun wife doesn’t like duck. While making a fattie â€Bacon Explosion†I had an idea, which I’m sharing here. The duck is gone, substituting Andouille sausage in its place. What Cajun lady wouldn't like that! Rather than stuffing fowl, a roll will be made using bacon, turkey breast, Andouille sausage, chicken and a center core of stuffing. We call it “The Turdouillikenâ€. This will be cooked just like a fatty with indirect heat and smoke. This is not being made from a formal recipe, so some judgment as to volume per meat will be needed.
The Ingredients:
1 large Turkey breast, 1lb package of sliced bacon (I like thin sliced. Find the longest length bacon you can find), 1 to 2 cups of your favorite bread dressing (prepared), 1 large chicken breast, 4 links of Andouille sausage meat casing removed.
Spices- The meats are seasoned with the following: 1/4 TBS Salt, 1/2 tsp sweet paprika, 1/4 tsp each of garlic powder, Cayenne pepper, onion powder, sage, ground black and white pepper, and 1/8 tsp dried thyme. Thoroughly whisked together, it is frugally applied to the meat layers as the roll is formed.
[ Invalid Attachment ]
Prepare your favorite stuffing and make 2 cups into a torpedo. Set on plastic wrap, twist ends and make into a torpedo. Chill or briefly set in freezer.
-
Can't wait
-
Wow that would have so many good flavors. Looks amazing.
-
It's worth the effort Quadman!
-
It sure does look like it
-
WOW....just WOW :clap: :clap:
-
I want one!
-
I bought an already prepared turducken and cooked it and I don't think any of us were particularly impressed. There was something about the duck inside the other meats hat was off putting to me also and I like duck, But yours looks great and I think I might like that.
-
The bacon gives the turkey more flavor and the Andouille adds a little heat and a mild kick to the chicken ... and who doesn't like stuffing. I have a Paul Prudomme recipe for fig gravy that I serve with this that is just "Killer". .... Puts it all right over the top!
-
I just looked at the cut away with the writing...No duck, I am in! I do not like duck and the one Kristin bought was nasty! I would eat a piece of this just for the looks of it!
-
That's the real Happy Meal.
-
Has anyone ever prepared the traditional turducken, deboning and stuffing the birds inside of each other? ..... Would love to see pictures of that prep!
-
Hey, Queball! Turn the camera around. :rotf:
-
Here's another way to do things...