Alright, boys and girls, it’s about to get a little wild in the kitchen.

Check out this recipe for a holiday Turducken, from our buddy, Lukas in Germany (@bigga_L). You’ll have three birds and three separate stuffings, so pay attention. Also, this recipe is suited for and works best for those who are using the sous-vide method of cooking.

What you’ll need:

One whole Chicken (or Cornish Game Hen if you are using a wild duck- mallard ideally)
One whole Duck. Wild preferred but store-bought will be fine.
One whole Turkey
One Onion
Mushrooms
Carrots
Garlic
Rosemary
Butter
Chorizo (home-made or store-bought, about 1lb)
Bread Stuffing (home-made or store-bought box)

TurDuckEn

PART 1 - the En

Step 1: Debone the ribs and spine from the whole chicken (or game hen if using a wild duck). If possible debone completely.

Step 2: Chop the vegetables (onion, mushrooms, carrots, garlic) and rosemary and sear in butter.

Step 3: Lay chicken out, add sautéed vegetables and then wrap up and tie with twine. (If you are using a wild duck, use the game hen here)

Step 4: Sous-vide at 150F for 90 minutes.

Step 5: Remove from the bag (save juices for later) and pan sear all sides of the stuffed chicken (or game hen.)

**Sautéed vegetables wrapped in the boned chicken.**

PART 2 - the Duck

Step 6: Flatten the duck, which is whole and plucked, by removing rib bones and spine (remove all bones if possible).

Step 7: Spread the chorizo all over the flattened insides of the duck.

Step 8: Place the seared chicken (or game hen if you are cooking a wild duck in this part) in the middle of the chorizo smeared duck, then wrap up and tie the duck together.

Step 9: Vacuum seal and sous-vide for 2 hours at 135 degrees.

Step 10: When done sous-viding, remove from bag and again save juices- then sear all sides of duck until crispy.

The bird (chicken) from PART 1 inside the Chorizo smeared bird (store-bought or farm duck) from PART 2.

Completely sear the duck, to a nice crispy skin.

PART 3 - the Tur

Step 11: Make yourself some bread stuffing, either with a home-made recipe or out of the box. Preheat oven to 325.

Step 12: Lay the turkey flat, breasts down, with the spine and ribs removed, as well as the breastplate if possible. Spread your stuffing over the bird and then place the two birds (duck and chorizo with chicken or Cornish hen and veggies inside) in the middle of the turkey. Wrap it up and tie it off.

Step 13: The whole turducken goes to the oven for a few hours and you just have to take care to cook the turkey itself, and not of all the fillings inside since they’re already cooked properly. When it’s done, let it rest.

Step 14: Put all the juices from before and the juices from the turkey in a pot. Simmer it down with a splash of cognac and some fresh orange juice and season to taste with salt, pepper, and any other spices to your liking.