Cooking Instructions
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Step 1
In a sauté pan over medium heat add
Olive Oil (1 Tbsp)
and
Onion (1/2)
. Cook for 2-3 minutes until onion turns translucent.
Step 2
Add
Mushrooms (1 2/3 cups)
and continue to cook for 2 minutes. Remove from pan and set aside.
Step 3
Place the
Crawfish Boudin Sausage (8 oz)
and
Spicy Pork Sausages (8 oz)
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.
Step 4
Cover a cutting board with plastic wrap and place one of the
Boneless, Skinless Turkey Breasts (2)
on top. Layer with 2 tablespoons of sausage mixture followed by one of the
Boneless, Skinless Chicken Breasts (2)
. Layer with 2 Tablespoons of boudin sausage and top with one of the
Boneless, Skinless Duck Breasts (2)
. Repeat with the rest of the meat.
Step 5
Fold the edges of the turkey breast around and cover tightly with plastic wrap. Store in refrigerator for 2 hours up to overnight.
Step 6
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.
Step 7
Lay out a sheet of wax or butcher paper on the work surface and use
Bacon (2 lb)
to build a 9x9 strip bacon weave.
Step 8
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.
Step 9
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.
Step 10
Rest each for 15 minutes and slice into desired pieces.
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