[Sca-cooks] Turducken Time Again

[David Walddon]

Thanks for the link correction.
The article was published a few years ago and I did not check the  
link before posting here.
Eduardo

________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST  
REPAST.

David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon


On Nov 9, 2008, at 7:56 AM, Lady Celia wrote:

> That link no longer works... Looks like he's moved it to here:
> http://www.chefpaul.com/site.php?pageID=300&view=186
>
>
> -----Original Message-----
> 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".
>
> Eduardo
>
> 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.
>
>
>
> Turducken Roll
>
> 1 stalk of celery and leaves, diced                        1 sprig
> rosemary, de-stemmed and chopped
> 3 small leeks or one large  , diced                        2 de-boned
> chicken thighs
>
> 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
> poultry seasoning
>
> 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
> or flour.
>
>
>
> ________________________________________________________
>
> Food is life. May the plenty that graces your table truly be a VAST  
> REPAST.
>
> David Walddon
> david at vastrepast.com
> www.vastrepast.com
> web.mac.com/dwalddon
>
>
> 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.
>> http://www.freep.com/apps/pbcs.dll/article?AID=2008811050386
>>
>> An associated article http://www.freep.com/article/20081105/
>> FEATURES02/811050387/1027
>> 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
>> $62.95.
>>
>> Thanksgiving is just three weeks from tomorrow.
>>
>> Johnnae
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