Turducken

Ingredients

• 2 � cups prepared savor y bread stu ng, at room

Instructions

1. 1

   temperature, divided use 2 cups prepared cornbread stu ng, at room temperature, divided use � cup chopped pecans � cup whole berr y cranberr y sauce 1 (10 to 12-pound) turkey, deboned 1 (4 to 5-pound) duck, deboned 1 (3 to 4 pound) chicken, deboned 4 tablespoons butter 3 cloves garlic, cut in quarters 6 fresh sage leaves 2 tablespoons fresh thyme leaves 1 tablespoon browning sauce (such as Gravy Master� or Kitchen Bouquet�) 1 tablespoon olive oil Kosher salt and freshly ground black pepper Measure out 2-1/4 cups of bread stu ng and set aside.

2. 2

   Place remaining 1/2 cup of bread stu ng in another bowl and add 1/2 cup of the cornbread stu ng along with the whole berr y cranberr y sauce, and pecans.

3. 3

   Toss gently to combine.

4. 4

   Place remaining 1-1/2 cups cornbread stu ng aside.

5. 5

   You should have 3 separate stu ngs.

6. 6

   In a food processor tted with the metal blade, combine butter, garlic, sage, and thyme until herbs are nely chopped.

7. 7

   Run your hand under the skin to separate and make a pocket, but do not separate skin completely from the meat.

8. 8

   Distribute the butter herb mixture evenly under the skin.

9. 9

   Rub the skin of the turkey with the browning sauce (promotes even browning but doesn't add avor), then the olive oil.

10. 10

    Sprinkle generously with kosher salt and freshly ground pepper.

11. 11

    Flip the turkey over so it is open and skinside down.

12. 12

    Sprinkle with salt and pepper.

13. 13

    Preheat oven to 300 F.

14. 14

    Spread bread stu ng evenly over turkey cavity.

15. 15

    Place duck on top of bread stu ng, skin-side down.

16. 16

    Spread cranberr y nut stu ng on top of open duck cavity.

17. 17

    Top with chicken, skin-side down.