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Has anyone made turducken from scratch?


Thaddeus Smith

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Planning my Christmas meal and it dawned on me that I still have all three birds walking around waiting to be butchered: a decent sized turkey, some modest ducks, and small meat chickens.

 

Can't say I've ever deboned a bird, but it's not too far beyond what I've already done. Looking for pointers or tips to make the dish really shine, I guess.

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would like to but never used a duck but did use Rock Cornish Hens and stuffed them with pork/bread stuffing to help keep thing more on the fat/juicy side as a duck would (much more fat on a duck than a turkey). That was a long time ago but it was very good. A very happy Christmas to all the good folk here and all across the country to those who partake. A happy Hanukkah as well to our Jewish brothers. Tis the season.

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8 hours ago, dtel said:

Sorry, never tried it even made by someone else, not crazy about duck. 

 

But this had me laughing. 

There used to be a cajun butcher shop locally that made them with either boudain or etouffe dressing.  They were incredible.   Very rich but very very good.

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We had a small restaurant years ago run by a German couple who made crispy roast duck with mashed potatoes and gravy and onions which was spectacular. They also made a liver and onions dish where the liver was 3/4" thick and soft with mashed potatoes and mushrooms and onions with gravy that if I ate it today I would die a very pleasant  cholesterol death.

JJK

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On 12/8/2018 at 7:33 PM, Thaddeus Smith said:

Planning my Christmas meal and it dawned on me that I still have all three birds walking around waiting to be butchered: a decent sized turkey, some modest ducks, and small meat chickens.

 

Can't say I've ever deboned a bird, but it's not too far beyond what I've already done. Looking for pointers or tips to make the dish really shine, I guess.

 

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