A turducken is a deboned turkey stuffed with boneless duck and chicken and, in our case, two helpings of fresh sausage or dressing (or both). You can order a turducken in our Butcher Shop. We also make a fresh turducken sausage.
rouses test kitchen
- 2 duck breasts
1 pound fresh green onion smoked sausage, cut into bite-sized slices
¾ cup vegetable oil
1 cup all-purpose flour
2 cups chopped yellow onion
1 cup chopped bell pepper
1 cup chopped celery
2 tablespoons chopped garlic
1 Rouses Rotisserie Chicken, deboned and shredded
1 pound leftover turkey, shredded
4 (32-ounce) containers unsalted chicken stock or leftover Thanksgiving turkey stock
4 tablespoons Cajun Power® Garlic Sauce
Leftover dirty rice, for serving
Leftover cornbread dressing, for serving
- 3/4 cup Rouses vegetable oil
- 1 cup all-purpose flour
- 3 cups rice, cooked per instructions on bag
Liberally season duck breasts with Cajun seasoning. Place them skin side down in cast-iron skillet and cook on medium-low for 10 minutes, until fat starts to render. Remove breasts and remove skin from breasts. Return skin to skillet and let simmer for another 10 minutes to render fat, turning occasionally. Remove skin and discard, and pour rendered fat into a large cast-iron pot. Add duck breasts and cook for 10 minutes on each side. Remove duck breasts. Slice when cooled.
In same skillet place cut sausage and cook for 10 minutes to render juices from sausage. Remove sausage and pour rendered oil into cast-iron pot; this should yield about ¼ cup of oil. Add vegetable oil to duck and sausage oil rendering. When all oil is placed into pot, it should be 1 cup exactly; add additional oil to make it come up to 1 cup if it’s short.
Slowly shake the flour over the oil in the cast iron pot with one hand while stirring with the other hand. Stir constantly for about 30 minutes until a dark, rich, chocolate color is achieved. Reduce the heat to medium and stir the onion, bell pepper, celery and garlic into the roux. Stir constantly and brown the vegetables for about 15 minutes.
After vegetables are browned, add turkey, duck, chicken and sausage, and stir for 10 minutes at a simmer. Add chicken stock and Cajun Power Garlic Sauce. Let boil for 10 minutes, stirring constantly. Reduce to low heat. Cover and cook on low for 1 hour. Season with salt and pepper, and serve with dirty rice and cornbread dressing.
onions. Cover and cook on low for 1 hour. Add parsley and season to taste with Rouses Cajun seasoning. Serve over rice.