It's nearly Thanksgiving, so why not cook up a storm for your guests? Try a Turducken! It's a chicken insides a duck inside a turkey. Massive!
We saw this recipe mentioned in a newspaper and tried it for the first time in 1990. It is so much better than a regular turkey that we have made many more turduckens for Thanksgiving over the years. The juices from the duck and the sausage stuffing really help to add flavor to the turkey. This is what we do:
The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be deboned the day before and kept refrigerated overnight. Save the turkey carcass for making stock and some duck skin to render fat. We sometimes make the sausage stuffing the night before and store it in the refrigerator, but it helps to warm it in the microwave before final assembly.