I see you are a cooking afficiando. I am with certain types of food, namely beef, but also a few other meats. Anyway, lat year for thanksgiving I made a Turducken, with the traditional cajun recipe. It was great, but do you know of any Turducken recipe that is traditional thanksgiving kinds of seasonings?
Turducken * 3 pounds whole chicken, boned
* salt and pepper to taste
* Season to taste, poultry, celery seed, sage..etc.
* 1 (4 pound) duck, boned
* 16 pounds turkey, boned1) Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
2) Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
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 the 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. There will be enough pan juices for a gallon of gravy.Carve and serve
Sausage and Oyster Stuffing
* 1/2 pound pork sausage
* 1/2 pound unseasoned dry bread stuffing mix
* 1 (8 ounce) can oyster pieces, liquid reserved
* 1 cup chopped celery
* 1/2 onion, chopped
* 2 tablespoons butter, melted
* 3/4 cup turkey broth
* salt and pepper to taste
* Creole seasoning to tasteDIRECTIONS:
1. Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
2. In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
3. Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning.Refrigerate until cold and stuff in turducken.