Turducken, all breast Pitmasters

shoot, i can't find the posting now, but the spawn and i created a turduckhen lasagna that is fantastic. ..but you want to use the dark meat from turkey and chicken, not white meat as the dark meat has much more flavor!!. . .those dopes on pitmasters missed the boat on that one!! . ..if i can find my original thread here i'll post it to you. .. but basically you layered deboned/deskinned chicken thighs and turkey thighs in between layers of cornbread stuffing and anduille sausage sage stuffing, then top it all with deboned ducks in a pan, all seasoned with cajun season/rub. ... the two keys are.. .duck goes on top so that the duck fat will drip through everything else, basting the whole thing.. . and second, you make it in throw-away pans so that you can punch holes in the bottom of the pan, set it on risers in a slightly larger pan, so that the duck fat will drip through into the second pan so that the thing isn' just soaking in duck fat ...and then you use the accumulated duck fat in the second pan to make the best duck fat gravy you've ever eaten!!!

nope, thats the actual turduckhen itself. . .which is quite good.. . i'm talking about the turduckhen lasagna, which is all the elements of the turduckhen layered in a pan. .. i can't remember what the header was for that....

thanks pat!!!! i completely forgot what i called that thread! LOL ....

damn, that cook was good with the escargot too....

PattyO,
your Nieggra breads looks outta site!!
you should have no problemo with Turducken...just spice heavily as the spice does get lost within the stuffing

Max,

Honestly that was one of the best things I have ever eaten...anywhere...I can't wait to try it one of these days...