This ain’t your father’s turducken

Instead of plain, ol’ turkey for Thanksgiving, Danny and Claudine treated us to a gourmet turducken, procured from 4505 Meats. This franken-turducken was half turkey on one side and half chicken on the other, with duck sausage and cornbread stuffing in the middle. It arrived pre-cooked sous-vide, so all they had to do was stick it in the oven to heat it through. It was very tasty. Thanks to Claudine for the photos!

Turducken Junior: Before

Turducken Junior: After

Turducken Junior: Inside

Comments: 3

Claudine

Nov 30, 2011 9:20am

You’re very welcome! Thanks for helping us consume the frankenducken! ;)

Claudine

Nov 30, 2011 9:21am

OH – and we LOVED the gratin! May we have the recipe?

justin

Nov 30, 2011 9:27am

Sure, we used this Celery Root Gratin recipe as the base, skipping the breadcrumbs and subbing what was probably an undetectable amount of curry powder for the nutmeg (because that’s what we had on hand).