Prep 1 hr
Cook 5 hrs
For Thanksgiving, I prepared a Turducken - a Turkey with a Chicken in it, with a Duck in it. Two kinds of stuffings. It was delicious. The recipe we followed is at http://www.joespc.com/turducken.html. We wanted to make a Turducken again, but it's not always practical to prepare three different birds when you are only serving a small family. So we made a mini Turducken -- a chicken with a duck in it. We called it Chuck.
- 1 (7 -8 lb) roasting chickens
- 1 whole duck or 2 duck breasts
- seasoned stuffing mix
- 1 -2 hot Italian sausage
- 3 tablespoons salt
- 1 -2 tablespoon paprika
- 1 -2 tablespoon garlic powder
- 1 -2 tablespoon pepper
- 1 -2 teaspoon dried thyme
- Debone the chicken, leaving the meat and skin intact and removing all the bones and leaving the legs and wings attached. See the original Turducken recipe above for detailed instructions.
- Remove the two breasts from the duck, and remove the skin.
- Combine the salt, paprika, garlic powder, pepper, and thyme in a small bowl.
- Prepare the stuffing mix. Brown the sausage and mix in with the stuffing.
- Lay the deboned chicken skin side down. Sprinkle most of the spice mixture on top. Lay the two duck breasts on top, and sprinkle with the remaining spice mixture. Top with stuffing. Pull the chicken back together and sew it shut. Again, see the oriignal Turducken recipe.
- Roast in a 325 degree oven. Cover for the first couple of hours, then roast uncovered. Cook until the temperature in the middle of the chicken is 165 degrees.
- Let rest for an hour. Make gravy with the drippings. To serve, cut the chicken lengthwise, and then cut slices across.