Chef Paul Prudhomme’s renowned version

Ingredients

• Poultry:

  • 1 whole turkey (15–20 lbs), deboned except for wing and drumstick bones
  • 1 whole duck (5–6 lbs), fully deboned
  • 1 whole chicken (3–4 lbs), fully deboned

• Stuffing:

  • Cornbread Dressing:

    • 8 cups crumbled cornbread
    • 1 cup finely chopped onions
    • 1 cup finely chopped celery
    • 1 cup finely chopped bell peppers
    • 2 cloves garlic, minced
    • 2 cups chicken stock
    • 2 eggs, beaten
    • 2 tbsp fresh sage, chopped
    • Salt and pepper to taste

  • Andouille Sausage Dressing:

    • 2 lbs andouille sausage, casing removed and crumbled
    • 1 cup finely chopped onions
    • 1 cup finely chopped celery
    • 1 cup finely chopped bell peppers
    • 2 cloves garlic, minced
    • 2 cups breadcrumbs
    • 1 cup chicken stock
    • 2 tbsp fresh thyme, chopped
    • Salt and pepper to taste

  • Shrimp Dressing:

    • 1 lb shrimp, peeled, deveined, and chopped
    • 1 cup finely chopped onions
    • 1 cup finely chopped celery
    • 1 cup finely chopped bell peppers
    • 2 cloves garlic, minced
    • 2 cups cooked rice
    • 1 cup chicken stock
    • 2 tbsp fresh parsley, chopped
    • Salt and pepper to taste

• Seasoning Rub:

  • ½ cup unsalted butter, softened
  • ¼ cup Cajun seasoning
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp black pepper
  • 1 tbsp salt

Preparation Steps

1. Prepare the Dressings:

   • For each dressing, sauté the onions, celery, bell peppers, and garlic in a bit of oil until softened.
   • Add the main ingredient (cornbread, sausage, or shrimp) and cook through.
   • Stir in the remaining ingredients for each dressing, adjust seasoning, and let cool completely.

2. Assemble the Turducken:

   • Lay the turkey skin-side down on a flat surface. Season the interior with the seasoning rub.
   • Spread a layer of cornbread dressing over the turkey, pressing it into an even layer.
   • Place the deboned duck on top of the dressing. Season and spread a layer of andouille sausage dressing over the duck.
   • Top with the deboned chicken, season, and spread the shrimp dressing over it.
   • Carefully fold the sides of the turkey around the layers to enclose the fillings.
   • Secure the turducken with kitchen twine, tying it firmly at intervals to maintain its shape.

3. Roast the Turducken:

   • Preheat the oven to 325°F (163°C).
   • Place the turducken seam-side down on a rack in a large roasting pan.
   • Roast, basting occasionally, until a meat thermometer inserted into the center reads 165°F (74°C), approximately 4 to 5 hours.
   • If the skin browns too quickly, tent with foil to prevent burning.

4. Rest and Serve:

   • Remove the turducken from the oven and let it rest for at least 30 minutes before carving.
   • Slice crosswise to showcase the layers and serve with your choice of sides.