Turducken — the Frankenstein of poultry-themed dishes. Traditionally made with a whole de-boned turkey, a whole de-boned chicken, and a whole de-boned duck, each nestled inside the other, it sort of like edible Russian nesting dolls.
Most recipes call for baking the monstrosity, some for deep-frying. But either way you do it, it’s a lot of work, and a lot of meat to buy/consume!
As I’ve always been curious about the dish, but balked at such a huge undertaking, when I saw that you could make a much more modest version in the form of a roulade, I knew I had to try it.
The term roulade comes from the French word rouler, meaning “to roll.” So essentially a roulade is a dish of rolled meat or pastry such as a savory beef roulade, or a sweet cappuccino roulade.
For the turducken roulade, you take the breasts of each one of these birds — turkey, chicken, duck — and nest them inside each other.
To make it tastier and fancier we’re going to make a mushroom stuffing for the interior of the roulade. And, in order to add some visual appeal with color, we’ll add a couple of layers of spinach between the meats.
Turducken Roulade
Equipment
- oven
- stove top
- shallow oven-proof pan or rimmed baking sheet
- butcher's twine
Ingredients
- 1 turkey breast
- 1 chicken breast
- 1 duck breast
- 1 tsp. Kosher salt
- 1 tsp. freshly cracked black pepper
- 8 oz. spinach leaves
Mushroom stuffing
- 8 oz. crimini mushrooms minced
- 1 large shallot minced
- 2 sprigs fresh thyme
- 1/2 tsp. freshly cracked black pepper
- 1/2 tsp. Kosher salt
- 4 oz. cream cheese
Where are the directions!? lol