In a sauté pan over medium heat add Olive Oil (1 tablespoon) and Onion (1/2). Cook for 2-3 minutes until onion turns translucent.
Add Mushroom (6 ounce) and continue to cook for 2 minutes. Remove from pan and set aside.
Place the Crawfish Boudin Sausage (0.5 pound) and Spicy Pork Sausage (0.5 pound) in a sauté pan and brown. Add onion/mushroom mixture and strain excess fat. Place in a bowl and stir in Breadcrumbs (1/2 cup) to combine.
Cover a cutting board with plastic wrap and place one of the Boneless, Skinless Turkey Breast (2) on top. Layer with 2 tablespoons of sausage mixture followed by one of theBoneless, Skinless Chicken Breast (2). Layer with 2 Tablespoons of boudin sausage and top with one of the Boneless, Skinless Duck Breast (2). Repeat with the rest of the meat.
Fold the edges of the turkey breast around and cover tightly with plastic wrap. Store in refrigerator for 2 hours up to overnight.
Preheat Big Green Egg or other grill/smoker for indirect cooking at 275-300 degrees F (140-150 degrees C). Add cherry wood chunks to hot coals for light smoke.
Lay out a sheet of wax or butcher paper on the work surface and use Bacon (2 pound) to build a 9x9 strip bacon weave.
Unwrap each mini turducken and place on bacon weave turkey side down. Wrap bacon around turducken and fold edges. Place on greased wire cooking rack.
Place each turducken on the smoker and cook for a couple of hours, until internal temperature reaches 165 degrees F (75 degrees C) on instant read thermometer.
Rest each for 15 minutes and slice into desired pieces.