Turducken Roulade

"This is a roulade version of the Cajun specialty Turducken. I am also posting recipes for the Cajun Cornbread Stuffing and The Cajun Rice Dressing used in this recipe."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Hsu Lin B. photo by Hsu Lin B.
photo by Hsu Lin B. photo by Hsu Lin B.
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
2hrs 15mins




  • Butterfly turkey breast and with a heavy mallet or rolling pin pound to an even thickness of about 1/2-inch.
  • Similarly pound duck and chicken breasts.
  • Cover turkey breast with a layer of rice dressing.
  • Lay duck breast on top and cover with cornbread stuffing.
  • Top with chicken breast and cover with rice dressing.
  • Roll up tightly, jelly-roll style.
  • Wrap bacon slices around roll and secure with toothpicks.
  • Place in a browning bag and then in a roasting pan.
  • Bake at 350 degrees for about 1 and 1/2 hours.
  • Remove from oven and let rest 20 minutes. Remove toothpicks before serving.

Questions & Replies

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  1. wb_web
    I know it's been 15 years since this was posted, but I'm interested in trying this. Are you supposed to precook the stuffing and rice before assembly? Also, I found the Cajun rice recipe, but not the Cajun cornbread. If someone would be kind enough to post a link, I'd appreciate it.
  2. Riley
    I am going to make this recipe this year for Thanksgiving, and would like to know if you use a whole turkey breast, and chicken breast, (both sides) or just one from one side of the bird? And if you need to special order it from the butcher to gave it deboned. Please help!! ??
  3. Darryl Anne M.
    I tried to pursue the dinner variations but each one consistently started with abnoxious advertisement.
  4. Jeff B.
    where to get a "browning bag"?


  1. DianaEatingRichly
    Oh my gosh, this is AMAZING! I just used cornbread and wild rice, and sprinkled each layer with creole seasoning. Everyone loved it!
  2. Colin P.
    I have made this now 5 teams, at least, and it is simply superb tasting, and supremely simple to make. When you want to pound the breasts, cover you counters with a layer of plastic wrap, lay the breasts on the plastic warp, then lay another layer on top of this. This stops splattering raw juices around the kitchen, and makes cleanup easier. Note that you still MUST clean and sanitize the countertop after the dish is made. I use a bread stuffing in place of the rice stopping (really, what you want is two different stuffings), and I don't use a baking bag-I tent it in aluminum foil. The bags are expensive and sometimes hard to find, I always have aluminum foil around, and it's cheap. If the bacon does not look done, when the cooking is finished, remove from the bag or foil, and place under the broiler (NOT too close) for a couple of minutes to finish the bacon. Finally, the resting before carving is vital, as is making sure the temperature, taken in several places, is over 165°F (74°C) for reasons of food safety. Note that some turducken roulade recipes use 3 stuffings, but I find that the amount you could place inside the chicken breast is so small, it's not worth the effort making a third type of stuffing.
  3. Laureen in B.C.
    Wow this was great I made it for my dinner club last night and everyone loved it. I just used regular corn bread and bread stuffing. It sliced very nicely and looked great. I will definitely make this again.


  1. joelc75
    No dish that originates in the South would call for ZERO seasoning. (Stuffing is not seasoning)


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