[Sca-cooks] Turducken Time Again
CeliadesArchier at cox.net
Sun Nov 9 07:56:03 PST 2008
That link no longer works... Looks like he's moved it to here:
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of David Walddon
Sent: Saturday, November 08, 2008 9:40 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Turducken Time Again
Try this recipe if for a simpler at home version.
I make it often as my partner is a fiend for turducken.
The recipe and commentary is from "The Vast Repast".
The Turducken is legendary among gourmands searching for the next amazing
meal to serve to their friends and family. The famous Louisianan Chef Paul
Prudhomme brought the Turducken to public notice and growing fame. His
multi-page, multi-day recipe can be found on his web site at
http://www.chefpaul.com/turducken.html. Chef Prudhomme might have
popularized the Turducken, but the concept stretches back to the middle ages
where illusion food (something that looked like one thing, but was actually
another) was a delight that the best chefs would prepare for the
entertainment of the court, showing off their skills. Birds stuffed within
birds was a popular illusion food. You can go all out and try Chef Paul's
recipe or order a Turducken from many butchers and meat suppliers on-line or
through catalogs. They come fresh or frozen right to your door. Or try
this scaled down version I have created for you. It won't take nearly as
long to prepare and is very tasty! This recipe makes two Turducken Rolls.
Each serves two.
1 stalk of celery and leaves, diced 1 sprig
rosemary, de-stemmed and chopped
3 small leeks or one large , diced 2 de-boned
1 tablespoon olive oil
5 sage leaves, chopped
1 tablespoon butter
1/4 pound sausage meat
2 turkey breast cutlets (approx. 1 1/2 lbs.) 1/4 teaspoon
2 handfuls of spinach leaves 4
tablespoons butter, softened
2 duck breasts (approx. 6 oz. each)
Pre-heat oven to 500 degrees.
Soften the celery and leeks in olive oil and butter until golden.
Between sheets of wax paper pound each of the turkey breasts flat.
This will be your outer layer so make sure you pound gently. No holes in
the meat. Lay the spinach evenly over the flattened breasts. Roll the duck
breasts in the chopped rosemary. In the center of the spinach and turkey
place the duck. Cover each duck breast evenly with the celery and leeks.
Rub the sage over each chicken thigh and place one over each of the leeks
and celery. Mix the poultry seasoning with the sausage. Divide in half and
spread it over the chicken thigh. Carefully roll the edges of the turkey
breast up and around all the stuffing. Use wooden skewers to secure the
sides and ends of the rolls. Slather the rolls with softened butter.
Place the Turducken Rolls in a roasting pan and place in the hot oven.
Immediately turn the oven down to 400 degrees. In ten minutes turn the oven
down to 350 degrees. Cook the rolls for another 40 minutes or until the
internal temperature is above 170 degrees.
To serve a sauce with the Turducken Roll deglaze your roasting pan with
some white wine, add a bit of butter and thicken with a slurry of cornstarch
Food is life. May the plenty that graces your table truly be a VAST REPAST.
david at vastrepast.com
On Nov 5, 2008, at 1:24 PM, Johnna Holloway wrote:
> It's that time again -- Turducken makes a reappearance in the
> newspaper food columns.
> An associated article http://www.freep.com/article/20081105/
> recommends buying them here:
> www.samsclub.com <http://www.samsclub.com>: Sells the Tony Chachere's
> brand online only. A 12-pound turducken with Creole cornbread and pork
> rice dressing is $48.37.
> www.cajungrocer.com <http://www.cajungrocer.com>: A 15-pound turducken
> with Creole pork sausage and cornbread stuffing is $64.95.
> www.tonychacheres.com <http://www.tonychacheres.com>: A 15-pound
> turducken that will feed about 20 people is about $70. It's stuffed
> with cornbread stuffing and pork rice dressing.
> www.herbertsmeats.com <http://www.herbertsmeats.com>: An 8- to 10-
> pound turducken with cornbread dressing and pork sausage stuffing is
> Thanksgiving is just three weeks from tomorrow.
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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