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  • 1 (4 pound) checking, butterflied through the back, wings and all bones removed
  • About 9 tablespoons olive oil
  • About 7 tablespoons blackening spice, divided
  • 1 (6 pound) duck, butterflied through the back, wings and all bones remove
  • 1 (25 pound) Turkey, butterflied through the back, wings attached, bone except for drumsticks
  • 2 tablespoons chopped garlic
  • Cornbread dressing (recipe follows)
  • Spinach stuffing (recipe follows)
  • Andouille sausage stuffing (recipe follows)
  • 3 red bell peppers, roasted, peeled, seeded, and cut into strips
  • 2 tablespoons kosher salt
  • Gravy, for serving


  1. Heat a large skillet over medium-high heat until very hot.
  2. Rub the chicken all over with a tablespoon or two of olive oil and 2 tablespoons of blackening spice.
  3. Place the chicken, skin side down in a hot skillet and cook until Golden Brown, 1-2 minutes, then turn over and Brown again for a minute or two. Do the same thing with the duck.
  4. Refrigerate the birds until you are ready to assemble the turducken.
  5. Place the turkey on a large cutting board, skin side down, with the legs toward you.
  6. Rub the meat with 3 tablespoons of olive oil. Sprinkle with 1 tablespoon of blackening spice and the garlic.
  7. Pat a 1/2 inch layer of cornbread dressing over the meat.
  8. Top that with 1/4 inch layer of spinach stuffing.
  9. Scatter about 2 cups Andouille sausage stuffing over the spinach stuffing. Top that with 6 to 8 slices of roasted Bell pepper.
  10. Place the chilled duck skin side down on the top of the peppers. Layer the stuffing with peppers as above, using a bit less sausage stuffing.
  11. Repeat with the chicken.
  12. Press down gently with your hands to compact all ingredients.
  13. Trussing the turducken may take another person’s help: lift the sides of the turkey together. Have a helper hold the bird closed.
  14. Starting at the legs and working toward the neck, sew the turkey together with the butchers twine and trussing needle, making the stitches about 1 inch apart.
  15. Sew up the neck opening. Cut the twine and then sew up the openings by the legs.
  16. Since the turducken has no bony frame, very carefully roll it breast side up and truss the legs with twine.
  17. For extra support, tie butchers twine around the body at three-inch intervals.
  18. Preheat the oven to 250°.
  19. Set the turducken on the rack in the roasting pan. Add 1/2 cup water to the pan.
  20. Rub the breast and legs with 2 tablespoons of olive oil, and sprinkle with the remaining 2 tablespoons or so of blackening spice and the salt.
  21. Wrap the drumsticks with aluminum foil.
  22. Place parchment paper over the entire bird.
  23. Loosely tent the roasting pan with aluminum foil.
  24. Bake until a meat thermometer inserted just about the sides into stuffing at the center reads 165°, 12-13 hours.
  25. Remove all of the foil and the parchment paper and turn the oven up to 325°.
  26. Roast until Golden Brown and Crisp, another hour or so, basting occasionally with the drippings.
  27. Remove the turducken from the oven and let it rest in the roasting pan for at least one hour.
  28. Transfer to a carving platter and remove all of the twine, including the stitching along the spine.
  29. To serve, cut the turducken in half lengthwise, then crosswise into 1 inch squares.

Serve warm, with your favorite gravy.

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