Turducken Recipe

Turducken is a true showstopping main course for Thanksgiving dinner. The term "turducken" is a combination of the words "turkey," "duck," and "chicken," as the dish consists of a chicken stuffed inside a duck that's then stuffed inside a turkey. To make the stuffing and slicing easy, a turducken uses deboned poultry; to save time and effort, ask a butcher to do this for you. When sliced, each piece of turducken contains portions of all three birds with stuffing in between the layers.

Turducken combines the flavors of moist roast poultry and savory stuffing into one glorious dish. It is not difficult to make, but it is a little time-consuming, so plan on adequate preparation time. The end result is worth the effort.

Ingredients:

• 2 3/4 cups preparedbread stuffing, at room temperature, divided
• 2 cups prepared cornbread stuffing, at room temperature, divided
• 1/2 cup whole berry cranberry sauce
• 1/4 cup coarsely chopped pecans
• 2 ounces (4 tablespoons) unsalted butter, room temperature
• 3 cloves garlic, quartered
• 6 fresh sage leaves
• 2 tablespoons fresh thyme leaves
• 1 (10- to 12-pound) turkey, deboned
• 1 tablespoon browning sauce (such as Gravy Master, Kitchen Bouquet)
• 1 tablespoon olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 (4- to 5-pound) duck, deboned
• 1 (3- to 4-pound) chicken, deboned