La_brer_bear
Mouseketeer
- Joined
- Aug 4, 2001
- Messages
- 85
Anyone else tried to make one of these?
Tur-Duc-Ken
As you can tell by the length of this recipe, it is somewhat involved. Admittedly you will spend all day preparing this fantastic-tasting and-looking triple-bird concoction. I usually prepare this for special occasions like Thanksgiving and Christmas. There should be plenty of people to enjoy it and, I must confess as a cook, plenty of praise too! It's not difficult, just time consuming, so plan ahead.
THE POULTRY:
1 large Turkey 18 - 24 lbs.
1 small Domestic Duck
1 2 - 2.5 lbs Chicken Fryer
OYSTER DRESSING:
1/4 Lb Butter
2 TBSP Olive oil
4 Cups Onion, minced
1 Cup Green Onion, chopped
3 TBSP Garlic, minced
1/4 Cup Parsley Flakes
10 Doz. Oysters, cleaned of shell
Oyster Liquid, reserved and strained
1 TSP Whole Thyme
1 TSP Black Pepper
1 TBSP Worcestershire Sauce
1 TSP Whole Oregano
1/2 TSP TABASCO Brand Pepper Sauce
1 Cup Seasoned Bread Crumbs
16 oz. Seasoned Bread Stuffing
CORN BREAD STUFFING:
1 Cup Corn Bread Mix
4 - 5 Canned Biscuits
1 Cup Onion, diced
1/2 Cup Celery, diced
1/2 Cup Bell Pepper, diced
2 TBSP Butter
1 TSP Salt
1 TSP Black Pepper
1 TSP Garlic Powder
2 TBSP Poultry Seasoning
2 Cups Chicken Stock
SHRIMP AND GROUND MEAT DRESSING:
2 TBSP Vegetable Oil
1/2 Cup Onion, Finely chopped
1/2 TBSP Garlic, minced
1/2 Cup Bell Pepper, chopped
1 TBSP Parsley Flakes
1/2 Lb Ground Round or Chuck, Lean
1/2 Cup Shrimp, peeled and deveined
1/2 TSP Salt
1/2 TSP Black Pepper
Preparation of the Three Dressings
First, the Oyster Dressing:
In a large skillet melt butter on medium high heat. Add olive oil and continue to heat. Add onion, green onion, garlic and parsley. Simmer 5 minutes, stirring frequently. Meanwhile into a blender pour oysters and liquid, and blend until completely liquefied; do not overfill the blender. In a medium pot, boil oyster mixture for 15 minutes on medium high heat, stirring frequently. Drain blended oysters, reserving two cups liquid. Add reserved liquid to skillet and bring to a bubble. Add thyme, peppers, Worcestershire, oregano, pepper sauce, oysters and mix in well. Then add bread stuffing until thick in consistency. Remove from heat and let cool. Set aside.
The Cornbread Stuffing:
I suggest you double this recipe to have extra to make a casserole! Prepare cornbread and biscuits according to instructions. Let cool and crumble in a bowl. Saute' onion, celery and green peppers in butter until onions are limp. Add to bowl of cornbread and biscuits, along with salt, pepper, garlic powder, and mix. Add poultry seasoning to taste. Add chicken broth a little at a time, mixing until consistency is much like the oyster dressing of thicker. Let cool. Set aside.
Shrimp and Ground Meat Dressing:
In a skillet, heat oil on medium high heat. Add onion, garlic, green pepper and parsley flakes. Simmer for 5 minutes, stirring frequently. Add ground meat and brown. Break up meat as it is cooking until the texture is even and cooked. Stir in shrimp, salt and pepper. Cover and simmer on low heat 15 minutes. Drain oil and cool.
Preparing the Poultry:
To begin, you must de-bone the turkey, chicken and duck. Please read through once before you begin.
To de-bone the turkey, turn bird breast down. With a very thin and sharp boning knife, cut down the spine to the bone from neck to tail. With the side of the bird facing you, begin to slice away the meat and skin intact, pulling firmly as you slice along the bone. When you come to the thighbone, cut the bone away from the carcass and continue cutting close to the carcass until you reach the breastbone.
When you get to the wing, do the same. DO NOT CUT WING BONE OUT OF THE TURKEY. When you accomplish this, repeat on the other side of the turkey until you can remove carcass completely. Save the carcass and other removed parts for the stock.
Then cut the thighbone from the bird by sliding the knife along the bone until you reach the joint at the leg. Cut out bone from the joint, removing as much cartilage as possible. DO NOT REMOVE THE LEG BONES FROM THE TURKEY. THE ONLY BONES LEFT WILL BE THE LEG AND WING BONE.
Repeat the process with the chicken and the duck, but remove the leg and wing bones by chopping through at the base of the leg and then the wing just below the muscle, cutting out the bone much as you would core and apple. Save the bones and parts from the duck and chicken. Note: The first time you de-bone any fowl, you will tend to do a sloppy job. Don't worry, the bird will be fine as long as you do not slice or puncture the skin. If you do puncture the skin. Be sure to sew it shut. Also, take your time familiarizing yourself with the structure of the bird. All fowl is basically the same. Be patient and you will get better and faster as you practice the technique.
STOCK RECIPE:
All bones, necks, gizzards, fat, skin, etc. from turkey, chicken, and duck
2 Large Onions, quartered
2 Cups Fresh carrots, sliced
6 Cloves Garlic, in skin
With a cleaver, chop carcass into large pieces. In a 12 - 20 quart pot place all bones, gizzards and parts, with onions, carrots and garlic. Be sure to keep turkey neck intact for use in gravy. Cover to 3 - 4 inches over bones with cold water. DO NOT SALT! Place on very high heat and bring to a rolling boil; cover and reduce heat to medium/medium low and simmer for 1 1/2 hours. NOTE: you may need to occasionally add water to the pot while stock is boiling to keep bones covered.
Remove from heat. Remove bones and all debris from pot and let cool. Pick lean meat from bones, especially the turkey neck, fur use in gravy. Also be sure to remove any bones and grizzle from picked meat. You will be surprised how much meat you will get. You may also use finely chopped gizzards in the gravy if you like; however, it is not necessary. It is also a good idea to continue to boil after you remove the bones to reduce the stock for use and freezing.
After stock is desired consistency, be sure to drain and strain of all debris to have a clean and pure stock. NOTE: You will probably have stock left over for the gravy recipe. Freeze stock in ice trays and store in zip lock bags in the freezer to use in other recipes. This is a very nutritious stock and will add flavor to any dish. Another note: You assemble the birds with the stock is cooking.
TO ASSEMBLE:
First lay duck open on board and fill center of the de-boned duck with shrimp and ground meat recipe. Close the duck over dressing. Be sure to fill all areas of the duck. Casserole the leftover dressing.
Next, lay chicken open on board. Spread corn bread stuffing into boned chicken, filling all areas of the chicken, but flatten out just over the meat in the main cavity of the chicken. Fill leg and wing crevices with dressing. Lay stuffed duck, breast down, into chicken and close over duck. Sewing is not done on either the duck of the chicken. Casserole the leftover stuffing.
Finally, lay the turkey open on board. Spread oyster dressing into turkey. You will notice some skin showing near the thigh area. Fill with oyster dressing. Flatten dressing to allow for the stuffed chicken. Lay chicken breast down into the turkey. Don't worry if chicken is not staying together perfectly. Keep it together as best you can, then close with the turkey meat and skin over the chicken. I suggest you use the "L" shaped bars that you can find in any gourmet shop and in some supermarkets to close the turkey. If you cannot find those bars, then you can sew or use any other method you know to close the turkey. Casserole any leftover oyster dressing. Lay turkey tied side down, into a large pan, on a rack if possible to allow easy removal. Fill pan with enough water to give you 1 1/2 to 2 inches of water around bird. Cover completely and put into a preheated 250aF oven. Baste every hour for 6 hours, and then every half hour for the remaining 4 - 8 hours. When the center is 190aF to 200aF according to a meat thermometer the bird is cooked. Remove from oven and let cool one hour before slicing. Slice in the middle from leg to leg width. Then get ready for the praise, praise, praise that you deserve!
THE GRAVY:
4 TBSP Oil
5 TBSP All-Purpose flour
1 1/2 Cup Onion, minced
2 TBSP Garlic, minced
3 TBSP Parsley flakes
1 TSP Salt
1/2 TSP Black Pepper
1 Qt. Reserved Stock (All the meat reserved from stock, cleaned of all bone.)
In a 2 - quart pot, heat oil, stir in flour and continue to stir until flour browns, about the color of chocolate. Add onion, garlic, parsley flakes, salt, pepper and stir for 3 minutes. Add 1 quart stock, a little at a time, until all is added and well mixed. Bring to light boil, reduce heat, cover and simmer 5 minutes. Add meat, stirring, then cover and simmer 25 - 30 minutes. Stir frequently. You may thicken more with additional flour and water mixture.
Yes, this was a great deal of work; but if you like to cook, this will seem to be a labor of love when everyone says how impossible it must have been to cook. Next, you must accept the praise graciously and proudly, because you definitely earned it!
NOTE: As variations, you can change the dressings around the way you like or you can incorporate any dressing you like. Just make sure you have enough to casserole for extra eating. Otherwise your guests will dig into the bird to pull out dressings, leaving a butchered bird. Ha! Ha!
Recipe copied from "I want 'Dat Cajun Cookbook" by Chef Remy Laterrade.
Tur-Duc-Ken
As you can tell by the length of this recipe, it is somewhat involved. Admittedly you will spend all day preparing this fantastic-tasting and-looking triple-bird concoction. I usually prepare this for special occasions like Thanksgiving and Christmas. There should be plenty of people to enjoy it and, I must confess as a cook, plenty of praise too! It's not difficult, just time consuming, so plan ahead.
THE POULTRY:
1 large Turkey 18 - 24 lbs.
1 small Domestic Duck
1 2 - 2.5 lbs Chicken Fryer
OYSTER DRESSING:
1/4 Lb Butter
2 TBSP Olive oil
4 Cups Onion, minced
1 Cup Green Onion, chopped
3 TBSP Garlic, minced
1/4 Cup Parsley Flakes
10 Doz. Oysters, cleaned of shell
Oyster Liquid, reserved and strained
1 TSP Whole Thyme
1 TSP Black Pepper
1 TBSP Worcestershire Sauce
1 TSP Whole Oregano
1/2 TSP TABASCO Brand Pepper Sauce
1 Cup Seasoned Bread Crumbs
16 oz. Seasoned Bread Stuffing
CORN BREAD STUFFING:
1 Cup Corn Bread Mix
4 - 5 Canned Biscuits
1 Cup Onion, diced
1/2 Cup Celery, diced
1/2 Cup Bell Pepper, diced
2 TBSP Butter
1 TSP Salt
1 TSP Black Pepper
1 TSP Garlic Powder
2 TBSP Poultry Seasoning
2 Cups Chicken Stock
SHRIMP AND GROUND MEAT DRESSING:
2 TBSP Vegetable Oil
1/2 Cup Onion, Finely chopped
1/2 TBSP Garlic, minced
1/2 Cup Bell Pepper, chopped
1 TBSP Parsley Flakes
1/2 Lb Ground Round or Chuck, Lean
1/2 Cup Shrimp, peeled and deveined
1/2 TSP Salt
1/2 TSP Black Pepper
Preparation of the Three Dressings
First, the Oyster Dressing:
In a large skillet melt butter on medium high heat. Add olive oil and continue to heat. Add onion, green onion, garlic and parsley. Simmer 5 minutes, stirring frequently. Meanwhile into a blender pour oysters and liquid, and blend until completely liquefied; do not overfill the blender. In a medium pot, boil oyster mixture for 15 minutes on medium high heat, stirring frequently. Drain blended oysters, reserving two cups liquid. Add reserved liquid to skillet and bring to a bubble. Add thyme, peppers, Worcestershire, oregano, pepper sauce, oysters and mix in well. Then add bread stuffing until thick in consistency. Remove from heat and let cool. Set aside.
The Cornbread Stuffing:
I suggest you double this recipe to have extra to make a casserole! Prepare cornbread and biscuits according to instructions. Let cool and crumble in a bowl. Saute' onion, celery and green peppers in butter until onions are limp. Add to bowl of cornbread and biscuits, along with salt, pepper, garlic powder, and mix. Add poultry seasoning to taste. Add chicken broth a little at a time, mixing until consistency is much like the oyster dressing of thicker. Let cool. Set aside.
Shrimp and Ground Meat Dressing:
In a skillet, heat oil on medium high heat. Add onion, garlic, green pepper and parsley flakes. Simmer for 5 minutes, stirring frequently. Add ground meat and brown. Break up meat as it is cooking until the texture is even and cooked. Stir in shrimp, salt and pepper. Cover and simmer on low heat 15 minutes. Drain oil and cool.
Preparing the Poultry:
To begin, you must de-bone the turkey, chicken and duck. Please read through once before you begin.
To de-bone the turkey, turn bird breast down. With a very thin and sharp boning knife, cut down the spine to the bone from neck to tail. With the side of the bird facing you, begin to slice away the meat and skin intact, pulling firmly as you slice along the bone. When you come to the thighbone, cut the bone away from the carcass and continue cutting close to the carcass until you reach the breastbone.
When you get to the wing, do the same. DO NOT CUT WING BONE OUT OF THE TURKEY. When you accomplish this, repeat on the other side of the turkey until you can remove carcass completely. Save the carcass and other removed parts for the stock.
Then cut the thighbone from the bird by sliding the knife along the bone until you reach the joint at the leg. Cut out bone from the joint, removing as much cartilage as possible. DO NOT REMOVE THE LEG BONES FROM THE TURKEY. THE ONLY BONES LEFT WILL BE THE LEG AND WING BONE.
Repeat the process with the chicken and the duck, but remove the leg and wing bones by chopping through at the base of the leg and then the wing just below the muscle, cutting out the bone much as you would core and apple. Save the bones and parts from the duck and chicken. Note: The first time you de-bone any fowl, you will tend to do a sloppy job. Don't worry, the bird will be fine as long as you do not slice or puncture the skin. If you do puncture the skin. Be sure to sew it shut. Also, take your time familiarizing yourself with the structure of the bird. All fowl is basically the same. Be patient and you will get better and faster as you practice the technique.
STOCK RECIPE:
All bones, necks, gizzards, fat, skin, etc. from turkey, chicken, and duck
2 Large Onions, quartered
2 Cups Fresh carrots, sliced
6 Cloves Garlic, in skin
With a cleaver, chop carcass into large pieces. In a 12 - 20 quart pot place all bones, gizzards and parts, with onions, carrots and garlic. Be sure to keep turkey neck intact for use in gravy. Cover to 3 - 4 inches over bones with cold water. DO NOT SALT! Place on very high heat and bring to a rolling boil; cover and reduce heat to medium/medium low and simmer for 1 1/2 hours. NOTE: you may need to occasionally add water to the pot while stock is boiling to keep bones covered.
Remove from heat. Remove bones and all debris from pot and let cool. Pick lean meat from bones, especially the turkey neck, fur use in gravy. Also be sure to remove any bones and grizzle from picked meat. You will be surprised how much meat you will get. You may also use finely chopped gizzards in the gravy if you like; however, it is not necessary. It is also a good idea to continue to boil after you remove the bones to reduce the stock for use and freezing.
After stock is desired consistency, be sure to drain and strain of all debris to have a clean and pure stock. NOTE: You will probably have stock left over for the gravy recipe. Freeze stock in ice trays and store in zip lock bags in the freezer to use in other recipes. This is a very nutritious stock and will add flavor to any dish. Another note: You assemble the birds with the stock is cooking.
TO ASSEMBLE:
First lay duck open on board and fill center of the de-boned duck with shrimp and ground meat recipe. Close the duck over dressing. Be sure to fill all areas of the duck. Casserole the leftover dressing.
Next, lay chicken open on board. Spread corn bread stuffing into boned chicken, filling all areas of the chicken, but flatten out just over the meat in the main cavity of the chicken. Fill leg and wing crevices with dressing. Lay stuffed duck, breast down, into chicken and close over duck. Sewing is not done on either the duck of the chicken. Casserole the leftover stuffing.
Finally, lay the turkey open on board. Spread oyster dressing into turkey. You will notice some skin showing near the thigh area. Fill with oyster dressing. Flatten dressing to allow for the stuffed chicken. Lay chicken breast down into the turkey. Don't worry if chicken is not staying together perfectly. Keep it together as best you can, then close with the turkey meat and skin over the chicken. I suggest you use the "L" shaped bars that you can find in any gourmet shop and in some supermarkets to close the turkey. If you cannot find those bars, then you can sew or use any other method you know to close the turkey. Casserole any leftover oyster dressing. Lay turkey tied side down, into a large pan, on a rack if possible to allow easy removal. Fill pan with enough water to give you 1 1/2 to 2 inches of water around bird. Cover completely and put into a preheated 250aF oven. Baste every hour for 6 hours, and then every half hour for the remaining 4 - 8 hours. When the center is 190aF to 200aF according to a meat thermometer the bird is cooked. Remove from oven and let cool one hour before slicing. Slice in the middle from leg to leg width. Then get ready for the praise, praise, praise that you deserve!
THE GRAVY:
4 TBSP Oil
5 TBSP All-Purpose flour
1 1/2 Cup Onion, minced
2 TBSP Garlic, minced
3 TBSP Parsley flakes
1 TSP Salt
1/2 TSP Black Pepper
1 Qt. Reserved Stock (All the meat reserved from stock, cleaned of all bone.)
In a 2 - quart pot, heat oil, stir in flour and continue to stir until flour browns, about the color of chocolate. Add onion, garlic, parsley flakes, salt, pepper and stir for 3 minutes. Add 1 quart stock, a little at a time, until all is added and well mixed. Bring to light boil, reduce heat, cover and simmer 5 minutes. Add meat, stirring, then cover and simmer 25 - 30 minutes. Stir frequently. You may thicken more with additional flour and water mixture.
Yes, this was a great deal of work; but if you like to cook, this will seem to be a labor of love when everyone says how impossible it must have been to cook. Next, you must accept the praise graciously and proudly, because you definitely earned it!
NOTE: As variations, you can change the dressings around the way you like or you can incorporate any dressing you like. Just make sure you have enough to casserole for extra eating. Otherwise your guests will dig into the bird to pull out dressings, leaving a butchered bird. Ha! Ha!
Recipe copied from "I want 'Dat Cajun Cookbook" by Chef Remy Laterrade.
