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Turducken recipe

Turducken recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Whole chicken

This is a turkey stuffed with a duck, stuffed with a chicken stuffed with stuffing! You will need wooden skewers and kitchen string for this recipe.

34 people made this

IngredientsServes: 12

  • 1.3kg (3 lb) whole chicken, boned
  • salt and pepper to taste
  • Creole seasoning to taste
  • 1.8kg (4 lb) duck, boned
  • 7.3kg (16 lb) turkey, boned
  • 1 recipe sausage and oyster stuffing (recipe on this website)

MethodPrep:1hr ›Cook:4hr ›Ready in:5hr

  1. Preheat oven to 190 C / Gas 5. Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
  2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Stuffing and push the stuffing into the leg and wing cavities so they will look as if they still have bones in them.
  3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold stuffing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold stuffing.
  4. With the help of a friend, bring the edges of the turkey skin up and fasten them together with skewers. Use the kitchen string to lace around the sticks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting tin.
  5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 80 degrees C and a thermometer inserted through the stuffing registers 75 degrees C. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for 4 litres of gravy. Carve and serve.

Turkey tips

For fail-safe tips and turkey cooking times see our guide to cooking turkey. Also don't forget our turkey gravy recipes.

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Reviews & ratingsAverage global rating:(27)

Reviews in English (26)

Used different ingredients.I subsituted the Stuffing, I used our family favourite of Sausagemeat, cooked then chopped chesnuts, plus I added a packet of Paxo Chesnut flavoured stuffing, mixed with an egg,when fully assembled,I it inplaced in tight fitting roasting tin, I placed 2 empty foil covered 1lb jam jams either side behind the legs to help shape the "birds" left it to set overnight prior to cooking, it retained it's shape beautifully,& looked really impressive when served,-28 Dec 2009

Fantastic Great Success Christmas Dinner, I subsituted the stuffing with Sauagemeat , cooked chesnuts & a packet stuffing mix,thank you great recipe!!-28 Dec 2009

by POOKIETHEBEAR

Used 4# chicken 6# duck 24# turkey. Remove lot of the chicken skin duck fat/skin. Leave the wings &legs bones in the turkey for show. Made 3 diff stuffings POTATO STUFFING(boiled mashed taters~5#-1 stick butter-6 eggs-6-8 stalks celary chopped-1-1.5 bags of bread cubes-S&P) BREAD STUFFING(1 lg can broth-1 med onion chopped-7 stalks celary chopped-poultry seasoning- boil -pour over 2 loaves torn up bread-S&P) RICE STUFFING(2 boxes U Ben's Wild and Long Grain Rice-4.5 C Broth-Shredded carrots-Chopped celary-small onion chopped-poultry seasoning to taste-2 small pkgs of dried cranberries). Work on lg cookie sheet-Start with S&P both sides each bird -turkey put small amt layer potato on the turkey. duck and place on turkey. add sm amt rice on duck. Put chicken on duck & add sm amt bread. Fold each bird up around & someone tress up bird w/ cooking twine. put the roaster over the bird and flip everything over birdzilla is now breast side up in roaster. Roast covered @ 325F ~5-6 hrs (or til internal temp of chicken stuffing is 165F) place 4 metal skewers into center of chicken help conduct heat. Make sure you check bird every hrs or so & remove excess liquid in pan or it will boil/fry. Take foil off pan to brown the bird &replace if needed to finish cooking. Ours took 5 hrs and was completely cook. We did not baste it &it came out very juicy and moist. Let the bird sit at room temp for an hour. Tasted fantastic & even the left over white meat was moist and delicious days later.-28 Nov 2006


Traditional Louisiana Turducken

For those not intimately acquainted with this meat masterpiece, the turducken consists of a de-boned chicken stuffed inside a de-boned duck stuffed inside a de-boned turkey. Each layer is padded with stuffing. This new beast is then prepared as a traditional turkey would be: roasted, braised, fried, grilled, barbecued, it's up to you. In its glory days, the turducken was popularized by the great Chef Paul Prudhomme, but no one is exactly sure who invented it. We do know it originated in the specialty meat stores of South-Central Louisiana. There is some evidence that it may have found its American origins in a meal created by the unnamed owner of Corinne Dunbar's, a Creole restaurant in New Orleans.

But the tradition of putting birds into other birds can be traced back to earlier European history. One of the most notable being the rôti sans pareil consisting of 17 different birds starting with a garden warbler and ending with a bustard made in 1807 by Grimod de La Renière for a royal feast. This is still not the oldest evidence of the tradition. Similar creations were made by the Romans. There is also Kiviak, a traditional Christmas dish from Greenland that consists of defeathered seagulls wrapped in a freshly-disemboweled seal carcass, which is then buried and left for months to ferment. Ok, that one may be a bit of a stretch.

While its past can be debated it's safe to say that the future of the bird-within-a-bird-within-a-bird is in America. Some chefs have taken the recipe and made it bigger (the American way) by adding a small pig into the mix - it essentially swallows the turducken and is then cooked. Others have tamed the monster and made it more elegant. The Quaduckant is the upscale version consisting of a quail stuffed in a duck stuffed in a pheasant. The fowl-based Frankenstein monster may be viewed as a symbol of American decadence, but its history suggests so much more, so eat up and know you're participating in a great tradition.

1 Picture

I Stuffed It

Turducken (a chicken stuffed into duck stuffed into turkey) is strange as hell, but at least it makes sense anatomically—each bird has a built-in cavity for the smaller bird to be stuffed into. Stuffing hard, raw vegetables into each other seemed nowhere near as easy. But after doing a little research (where I came across Dan Pashman's veggieducken, which he created for the Cooking Channel a few years ago) I realized I could cut the vegetables in half and scoop out the insides, creating a cavity for the next vegetable. I started with the biggest butternut squash I could find, and then looked for vegetables that might fit inside it. Eggplant was a natural choice, then zucchini after that. And to fit into a zucchini? A tiny scallion, obvs. After scooping out the insides—not a super easy task, but totally doable—I was left with a big bowl of vegetable flesh. So I went #wasteless and decided to turn it all into a stuffing that I could spread between each vegetable layer.


Preparation

    1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10󈝻 minutes. Let cool, then coarsely chop and set aside.
    2. Increase oven temperature to 400°F. Line a rimmed baking sheet with aluminum foil.
    3. Cut zucchini in half lengthwise. Using a medium-size quick-release ice cream scoop or heavy spoon, scoop out insides, leaving a small divot down the center. Reserve zucchini filling.
    4. Cut eggplant in half lengthwise and scoop out insides, leaving a 1/4" border on all sides and creating a divot deep enough to fit zucchini halves inside. Reserve eggplant filling.
    5. Cut butternut squash in half lengthwise and remove seeds. Scoop out insides, leaving a 1/2" border on all sides and creating a divot deep enough to fit eggplant halves inside. Reserve squash filling.
    6. Using a fork, pierce insides of squash and zucchini halves. Using a sharp knife, make shallow crosshatch marks inside of eggplant, being careful not to pierce the skin. Trim scallions to match the length of the squash.
    7. Coarsely chop 1 garlic clove. Combine chopped garlic, shallot, mushrooms, zucchini filling, eggplant filling, and squash filling in a large bowl. Working in batches, pulse in a food processor until finely chopped.
    8. Heat oil over medium in a large skillet. Add vegetable purée and 3 thyme sprigs. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Return to bowl and let cool.
    9. Meanwhile, smash and peel remaining garlic clove and combine with butter, red pepper flakes, and remaining 6 thyme sprigs in a small pot. Cook over medium heat, stirring occasionally, until butter is melted, then stir in maple syrup.
    10. Pluck out thyme sprigs from vegetable mixture. Stir in eggs, Parmesan, breadcrumbs, 3 Tbsp. parsley, and 1 tsp. salt.
    11. Place squash halves, cut side up, on prepared baking sheet. Brush inside of each with maple syrup butter and season with 1/2 tsp. salt. Using the back of a spoon, press 3/4 cup vegetable mixture into each half until interior is fully coated. Sprinkle with 1/4 cup reserved pecans.
    12. Nestle eggplant halves, cut side up, inside squash halves. Brush inside of each eggplant half with maple syrup butter and season with 1/2 tsp. salt. Using the back of a spoon, press 1/3 cup vegetable mixture into each half until interior is fully coated. Sprinkle with 1/4 cup pecans.
    13. Nestle zucchini halves, cut side up, inside eggplant halves. Brush inside of each zucchini half with maple syrup butter and season with 1/8 tsp. salt. Using a spoon, fill zucchini halves with 1/4 cup vegetable mixture, spreading it flat. Sprinkle with 1/4 cup pecans (reserve remaining pecans), then lay scallions down the middle.
    14. Cut 3 (18") lengths of kitchen twine. Slip twine under one squash half, then top with second squash half, so that cut sides face each other, and press down to seal. Tightly tie twine around squash to secure. Brush top with maple syrup butter (reserve remaining butter) and season with 1/2 tsp. salt. Wrap squash in aluminum foil and place in the center of the baking sheet. Using 2 loaf pans or small metal bowls turned upside down, keep squash secure on baking sheet.
    15. Bake until squash is tender to the touch, 1 hour 45 minutes𔃀 hours. Remove foil and let rest 20 minutes.
    16. Meanwhile, pluck out thyme from remaining maple syrup butter, heat over medium-low until warm, then stir in mint, lemon juice, 1 tsp. salt, and remaining 3 Tbsp. parsley.
    17. Place vegducken on a cutting board and cut into 1" slices with a serrated knife, transferring to serving plates as you go. Spoon herb butter over slices, garnish with remaining pecans, and serve.

    Ingredients

    Instructions

    Debone the chicken, starting by cutting alongside the backbone and following the rib cage around to the breastbone. Do the same from the other side of the backbone. Remove the flat of the wing completely and save for another cook. Cut around the bone of the wing drum, working your way toward the knuckle. Pull the bone out and slice free. Next, debone the thigh. Slice along the thighbone, down to the joint where the thigh meets the leg. Slice around the bone until it is freed. Then, slice around the knuckle of the leg drum, scraping the flesh away from the bone and working your way toward the end of the leg. When the bone is exposed enough to grab a hold of, pull it until it turns the meat of the leg inside out and slice the tendons to free the bone. Discard all bones.

    Repeat the deboning process on the duck.

    Repeat the deboning process on the turkey, with two exceptions. Leave the wing bones and leg bones in place.

    Strain 1/4 cup Sweetwater Spice Classic Holiday Turkey Bath into a glass. Add 1/2 cup of cold water. Stir. Lay out the turkey, skin side down. Inject the breasts and tenderloins with the mixture. Season the flesh with the Cattleman’s Grill Ranchero Seasoning . Press a layer of stuffing over the meat, distributing evenly across the surface, and filling the leg and wing cavities.

    Lay out the duck, skin side down, on top of the turkey. Season the duck with the Cattleman’s Grill Ranchero Seasoning. Press a layer of stuffing over the meat, distributing evenly across the surface, and filling the leg and wing cavities.

    Lay out the chicken, skin side down, on top of the turkey. Season the duck with the Cattleman’s Grill Ranchero Seasoning. Press a layer of stuffing over the meat, distributing evenly across the surface, and filling the leg and wing cavities.

    Pull the sides together, meeting where the backbone once was. Sew up the cut along the backbone using butcher twine and a large needle, or a FireWire cable skewer, making sure to go through flesh as well as skin, so it will not tear out. Sew up the ends (top and bottom cavities), to keep the filling from spilling out.

    Place the turducken on a cooling rack over a sheet pan. Place in the refrigerator to dry out the skin overnight.

    The next day, remove the second shelf, and preheat your Yoder Smokers YS640 pellet grill to 350°F. Remove the turducken from the refrigerator. Rub a thin layer of oil over the skin. Season the skin with Cattleman’s Grill Ranchero Seasoning. Cook the turducken on the cooling rack, over the sheet pan, on the main cooking grate, in the YS640.

    When you achieve your desired color on the outside of (3-4 hours into the cook), tent a large sheet of foil over the turducken. Continue cooking until the internal temperature reaches 160°F. Rest 20 minutes before slicing to serve.


    Directions

    Place the cleaned turkey, breast side down, on a flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from neck end, gently separate meat from rib cage on one side. Toward neck end, cut through meat to expose shoulder blade cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.

    Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving with bone. Cut through ball-and-socket joint to release thighbone from carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.

    Repeat boning procedure on the other side of the bird. Carefully remove carcass and reserve for making stock. You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Cover the boned turkey and set aside (or chill).

    Repeat the process on the duckling and chicken, but cut off the first two joints of wings, and debone both stumps of wings and leg drumsticks (cut through flesh at thinnest point and trim around these bones with a knife until they can be removed). Trim excess skin and fat from necks of birds. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey. Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact. Make stock from the chicken carcass.

    Prepare seasoning mix and set aside.

    Prepare sausage stuffing: Melt butter in large skillet over high heat. Add 3 cups onions and 3 cups celery. Saute until onions are dark brown but not burned, about 10 to 12 minutes. Add 3 lbs sausage to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently. Add paprika (5 tbsp.)and minced garlic (5 tbsp.) and cook about 3 minutes over medium heat, stirring occasionally. Stir in 4 cups of chicken stock and bring to simmer. Continue cooking until water evaporates and oil rises to top, about 10 minutes. Stir in 4 cups wasa rye crisp crumbs and mix well. Add more crumbs if mixture is too moist.

    At least 13 to 14 hours before dinner, assemble the Turducken. Spread the turkey, skin down, on flat surface, exposing as much meat as possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread sausage stuffing over the turkey in an even layer approximately inch thick.

    Place duck, skin down, on top of stuffing. Season exposed duck meat With about 1 tbsp. of seasoning mix. Spread more stuffing in an even layer (about 1/2 inch thick) over the duck.

    Arrange the chicken, skin down, evenly on top of stuffing. Season chicken meat with seasoning mix. Spread remainder of sausage stuffing on top of chicken.

    With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together. Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.

    Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking. Tie cotton string around the bird, widthwise, every inch or so along the bird's length. Turn the bird over and place in a roasting rack inside a large roasting pan so it is oriented breast side up and looks like a "normal" turkey. Tie the legs together just above the tip bones.

    Heat oven to exactly 190 degrees F. Temperature control is critical since the turducken is so massive that it has to be cooked very slowly at a low temperature. Using an oven thermometer is highly recommended.

    Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, about 12 to 13 hours. There will be no need to baste, but accumulated drippings will have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.

    To serve cut bird in half lengthwise. Carve crosswise so each slice reveals all 3 meats and dressings.


    Place turducken in a heavy roaster. Roast at 300 degrees F. for 3 to 4 hours, until meat thermometer inserted in the very center of the chicken stuffing reaches 165 F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.


    Turducken Recipe

    It’s a chicken stuffed inside a duck stuffed inside a turkey. The term turducken comes from the combination of tur(key), duck, and (chick)en. Each slice contains portions of chicken, duck, and turkey with stuffing in-between the layers.

    • cranberry
    • fowl
    • chicken
    • turkey
    • duck
    • stuffing
    • roasted
    • cornbread
    • savoury
    • turducken
    • southern
    • difficult
    • lotsoffood
    • thanksgiving
    • christmas
    • caffeinefree
    • eggfree
    • high
    • protein
    • lactosefree
    • large
    • quantity
    • nonalcoholic
    • nutrientdense
    • sugarfree
    • roasty
    • corny
    • roast
    • southern
    • cranberry
    • fowl
    • chicken
    • turkey
    • duck
    • stuffing
    • roasted
    • cornbread
    • savoury
    • turducken
    • southern
    • difficult
    • lotsoffood
    • thanksgiving
    • christmas
    • caffeinefree
    • eggfree
    • high
    • protein
    • lactosefree
    • large
    • quantity
    • nonalcoholic
    • nutrientdense
    • sugarfree
    • roasty
    • corny
    • roast
    • southern

    Schedule your weekly meals and get auto-generated shopping lists.

    • 2 ¾ cups prepared whole grain savoury bread stuffing, divided use
    • 2 cups prepared cornbread stuffing, at room temperature, divided use
    • 1/8 cup chopped pine nuts
    • ¾ cup whole berry cranberry sauce (preferably home-made)
    • 1 (12-pound) turkey, deboned except for legs and wings
    • 1 (4-pound) duck, deboned
    • 1 (3-pound) chicken, deboned

    Ingredients

    • 2 ¾ cups prepared whole grain savoury bread stuffing, divided use shopping list
    • 2 cups prepared cornbread stuffing, at room temperature, divided use shopping list
    • 1/8 cup chopped pine nutsshopping list
    • ¾ cup whole berry cranberry sauce (preferably home-made) shopping list
    • 1 (12-pound) turkey, deboned except for legs and wings shopping list
    • 1 (4-pound) duck, deboned shopping list
    • 1 (3-pound) chicken, deboned shopping list

    How to make it

    • Preheat oven to 300 F.
    • Measure out 2 ¼ cups of bread stuffing and set aside.
    • Place remaining ½ cup of bread stuffing in another bowl and add ½ cup of the cornbread stuffing along with the cranberry sauce and nuts.
    • Toss gently to combine. You should have 3 separate stuffings.
    • Flip the turkey over so it is open and skin-side down. Sprinkle with salt and pepper.
    • Spread plain bread stuffing evenly over turkey cavity.
    • Place duck on top of bread stuffing, skin-side down.
    • Spread cranberry nut stuffing on top of open duck cavity.
    • Top with chicken, skin-side down.
    • Spread cornbread stuffing on top of open chicken cavity.
    • With a long skewer, thread the back of the chicken closed (keep skewer ends outside of the total meat surface so you can remove them).
    • Bring up the sides of the duck to cover the chicken. Repeat skewering process.
    • Repeat process with the turkey.
    • Carefully turn the turducken over, so it is seam-side down and breast-side up.
    • Remove duck and chicken skewers, leaving the last one holding the turkey together.
    • Place turducken in a heavy roaster.
    • Roast 3 to 4 hours, until meat thermometer inserted in the very center of the chicken stuffing reaches 165 F.
    • Baste once per hour with pan juices.
    • If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil.
    • Let turducken rest 30 minutes before carving. To serve, slice turducken across the breast to show off each layer.
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    The Cook


    Turducken

    The name Turducken is defined as a turkey (Tur), that is first de-boned, then stuffed with a de-boned duck (Duc) and finally a de-boned chicken (ken). To add to the layering effect of this culinary creation, three different stuffings are placed, between each bird, then the turkey is tied back together, creating a what looks like whole turkey.

    This version of turducken replaces the classic chicken with a pheasant, yet any type of game bird can be substituted just organize them from sized bird largest to the smallest. The de-boning process is the biggest advantage of this dool worthy centerpiece, as there aren’t any bones to carve around, leaving slices of 3 meats divided by three stuffings. Below, in the recipe, I share a step by step photo tutorial on how to de-boned each bird, followed by how to assemble the final turducken.

    I dove into my Beer Cuisine playbook to, create three different and unique stuffings, one for each bird type, that enhance the flavors for that birds meat flavor. The final product, is a six layered boneless turkey (all assembled it looks like a turkey) that can be easily sliced and create a wow factor at the table!

    This turkey can also be prepared a day or two in advance, cooking overnight, freeing up the oven space for any kitchen with only one oven. Making the turducken in advance other benefit is bones, lots of poultry bones. These bones will make a delicious and wonderful Turkey | Duck | Pheasant or Chicken stock, that can be used for the stuffing and | or gravy. Learn how to make the best stock here.

    I suggest serving this Turducken with my Cranberry Reserve Chutney, giving a touch of tart and a touch of sweet with additional dried fruits to round out this turkey condiments essence with all melange of flavors that are created.


    Turducken Roll - Redneck Thanksgiving Recipe

    Well kids, I did it. I made a turducken, insane. I know. This version is pretty easy and cheap compared to the ones you buy. It's much smaller than a traditional chicken stuffed duck stuffed turkey but still just as tasty! Read more See less

    • southern
    • meaty
    • bake
    • southern

    Schedule your weekly meals and get auto-generated shopping lists.

    • 1 packaged turkey loin (I used Jennie O)
    • 2 duck breasts
    • 2 chicken cutlets
    • 2 1/2 c prepared stuffing (very moist, almost soggy)
    • 1 Tbsp garlic, minced
    • wooden toothpicks
    • olive oil
    • sea salt
    • pepper

    Ingredients

    • 1 packaged turkey loin (I used Jennie O) shopping list
    • 2 duck breastsshopping list
    • 2 chicken cutletsshopping list
    • 2 1/2 c prepared stuffing (very moist, almost soggy) shopping list
    • 1 Tbsp garlic, minced shopping list
    • wooden toothpicksshopping listshopping listshopping listshopping list

    How to make it

    • Heat oven to 350 F
    • Slice turkey loin through the middle (don't cut all the way through)and lay flat on wax paper.
    • Top with a sheet of wax paper and pound flat to 1/2 inch thickness, set aside.
    • Pound duck breasts and chicken cutlets to 1/4 inch thickness.
    • Spread garlic and 2 Tbsp of olive oil on turkey.
    • Spread 1 1/2 cups of stuffing on top of turkey, leave 1 inch border. (stuffing doesn't need to cover the whole surface just the middle)
    • Top stuffing with duck breasts. (Lay duck breasts parallel to fold, makes for easier roll up)
    • Spread remaining stuffing on duck breasts.
    • Top with chicken cutlets.
    • Drizzle chicken with 1/2 tsp olive oil.
    • Roll up turducken, folding in sides as you go (to create a seal).
    • Pin closed with several toothpicks.
    • Brush top with olive oil, sprinkle with salt and pepper.
    • Place turducken on roasting pan. (or if you don't have one, like me, line a cookie sheet with foil and place a wire rack on top)
    • Cook at 350 F for 90 min or until done (meat themometer helps to prevent from over cooking).
    • Baste with drippings every 30 min.
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    The Cook

    The Rating

    It sounds wonderful, good for you, you little fancy baker you!

    I was planning to take this to the next level and stuff the turduckin into a dog, into a pig, into a hoarse, into a wooly mammoth, into a cute fuzzy little blue whale but my butcher was out of mammoth. I guess this will work. Interesting enough to tr. more

    Outstanding, yet twisted in a very interesting way.



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