Red, White, and Blue Turducken

Step-by-Step Instructions

1. Prepare the Cornbread: Combine 1 cup cornmeal, 1 cup all purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup milk, 1/3 cup vegetable oil, and 1 egg until blended. Pour batter into a greased 13 x 9 pan and bake for 20 to 25 minutes in a 400°F oven until golden brown. Let cool completely, then crumble. Make 3 batches total - 2 with yellow cornmeal, 1 with blue cornmeal.
2. Prepare the Cranberry Stuffing: Sauté 1 cup each chopped celery, onion, and bell pepper in butter or olive oil until soft, about 5-7 minutes. Season with salt, pepper, and poultry seasoning. Add 2 batches crumbled cornbread and 2 cups thawed cranberries. Pour chicken broth into mixture until it reaches the desired consistency (should hold together when pressed but not be soggy). Adjust seasoning and refrigerate until completely cool.
3. Prepare the Pork Stuffing: Sauté 1 cup each chopped celery, onion, and bell pepper in butter or olive oil until soft, about 5-7 minutes. Add 1 lb ground pork or pork sausage (removed from casing) and brown. Season with salt, pepper, and poultry seasoning. Add 2 loaves cubed French bread and mix. Pour chicken broth into mixture until it reaches the desired consistency (should hold together when pressed but not be soggy). Adjust seasoning and refrigerate until completely cool.
4. Prepare the Blue Cornbread Stuffing: Sauté 1/2 cup each chopped celery, onion, and bell pepper in butter or olive oil until soft, about 5-7 minutes. Season with salt, pepper, and poultry seasoning. Add 1 batch crumbled blue cornbread. Pour chicken broth into mixture until it reaches the desired consistency (should hold together when pressed but not be soggy). Adjust seasoning and refrigerate until completely cool.
5. Assembling the Turducken: Place the turkey skin side down on a large work surface and season it well with salt, pepper and poultry seasoning. Spread the cranberry stuffing over the turkey in an even layer about 1/2 inch thick. Next, place the duck on top of the cranberry stuffing and spread the pork stuffing over it. You will then place the chicken on top of the pork stuffing and add the blue cornbread stuffing. Each stuffing layer should be approximately 1/2 inch thick. Any leftover stuffing can be placed in casserole dishes and baked at 350°F for approximately 30 minutes.
6. Once you’ve stuffed each bird, fold the sides of the turkey together to close the bird. Enlist someone to help hold the turkey closed as you begin to sew up the opening with the cotton thread and large needle. The stitches should be spaced about 1 inch apart. After you finish sewing the turducken, tie the legs together with kitchen string, just above the tip bones. Be sure to place the turducken breast side up while cooking.
7. Once the turducken is assembled, place it on aluminum foil or in an aluminum pan, and then cook on a 350°F grill or smoker. Alternatively, you can place the turducken in a large roasting pan and cook in a 325°F preheated oven.
8. Regardless of which method you choose, cook the bird until a meat thermometer inserted into the thickest area of the bundle reaches an internal temperature of 180°F (165°F is the minimum temperature for cooking poultry, but 180°F will ensure that the turducken is fully cooked all the way through). The USDA recommends that a stuffed turkey of this size will generally take 4 1/2 to 5 1/2 hours to cook, but your best bet is to rely on the meat thermometer.
9. If you find that all the preparation needed to make your own turducken is a bit overwhelming, consider purchasing a ready made turducken from CajunGrocer at https://www.cajungrocer.com. The CajunGrocer Turducken is a favorite amongst Louisianans, and it was voted best turducken by The Wall Street Journal and was featured on The Food TV Network. Although the red, white and blue themed turducken is not yet available for purchase, your guests will enjoy any of the available varieties of this delicious stuffed dish.