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
I was wondering the same thing! Watching the video is great, but when preparing the recipe, I can’t keep scrolling back to hear what the next step is.
I’ve already made this once and it was fantastic. So good, in fact, that I’m going to make it again this year for Christmas. I usually roast a beef tenderloin but thought that I’d try something different this year. Thanks for the incredible recipe.