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Recipes
Mini Turducken
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Recipe

10 INGREDIENTS • 10 STEPS • 4HRS 30MINS

Mini Turducken

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Turducken is a meat creation made famous in Louisiana and it involves stuffing a whole deboned turkey with a deboned chicken stuffed with a deboned duck. If you’ve never been to Louisiana, chances are you’ve never heard of turducken but in the south you just might see it on the Thanksgiving table.
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Turducken is a meat creation made famous in Louisiana and it involves stuffing a whole deboned turkey with a deboned chicken stuffed with a deboned duck. If you’ve never been to Louisiana, chances are you’ve never heard of turducken but in the south you just might see it on the Thanksgiving table.
4HRS 30MINS
Total Time
$2.09
Cost Per Serving
Ingredients
Servings
12
US / Metric
Boneless, Skinless Turkey Breast
2
Boneless, Skinless Turkey Breasts
Boneless, Skinless Duck Breast
2
Boneless, Skinless Duck Breasts
Bacon
2 lb
Bacon, thinly sliced
Spicy Pork Sausage
8 oz
Spicy Pork Sausages
Crawfish Boudin Sausage
8 oz
Crawfish Boudin Sausage
Mushroom
1 2/3 cups
Mushrooms, diced
Onion
1/2
Onion, diced
Breadcrumbs
1/2 cup
Breadcrumbs
Olive Oil
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
497
Fat
38.6 g
Protein
33.4 g
Carbs
3.4 g
Add to plan
logo
Mini Turducken
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Cooking InstructionsHide images
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 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 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 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 theBoneless, 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 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 theBoneless, 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 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 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 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 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 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.
step 10 Rest each for 15 minutes and slice into desired pieces.
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Tags
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Dairy-Free
American
BBQ
Dinner
Fall
Thanksgiving
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