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.
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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.
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Topic: fall is here ... Turducken Time! (Read 1254 times)