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Cooking Instructions 2017-03-31T16:59:39+00:00

COOKING INSTRUCTIONS & TIPS:

TURDUCKEN:
(A De-Boned Turkey, a De-Boned Duck, & a De-Boned Chicken with 2 layers of sausage stuffing & 1 layer of Cornbread Dressing)
TO THAW: Take out of box; leave in bag. Put in refrigerator 4-5 days before baking.
OR
TO QUICK THAW: Leave out for 18 hours.

FRESH: Bake @ 375 for 4 hrs covered; then 1 hr uncovered. Thread up.
OR
FROZEN: Bake @ 300 for 11 1/2 hrs covered; then 1/2 hr uncovered to brown. (Add 1/2 quart water)

TURDUCKEN GRAVY:
Ingredients:
Drippings from Truducken after 4 hrs of baking
2 medium onions (chopped)
1/2 medium bell pepper (chopped)
1 1/2 Quarts of water
4 oz cream of mushroom soup
1 1/2 TBSP cornstarch (dissolved in 6 oz of water)
Instructions:
In heavy pot, bring drippings to a boil. Let all liquid boil out, until drippings stick to bottom of pot. Carefully pour out excess grease. Then add onions and bell pepper & saute’ for 15 minutes. Next, add water and cream of mushroom soup. Let cook for 30 minutes. Finally, slowly add cornstarch liquid, and let come back to a boil. – Bon Appetite!

Carving Tip:
Let cool 20 minutes. Pull thread out.Push fork into the end of each leg.Twist slightly and pull to remove tendons.When cutting the legs look for any remaining tendons and be sure to remove all of them. To serve, cut Turducken in half lengthwise. Carve crosswise so each slice reveals all “3” meats and stuffings.


Baby Back Ribs: (Pork)
(Add water, about 1/4 inch to bottom of pan)
Back @ 375 bone side up for 1 hr covered; then flip ribs, and bake 20-30 minutes uncovered.
OR
Grill on pit. Takes about 1 1/2 – 2 hrs.


Spare Ribs: (Pork)
(Add water, about 1/4 inch to bottom of pan)
Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.
OR
Grill on pit. Takes about 1 1/2 – 2 hrs.


Country Style Ribs: (Pork)
(Add water, about 1/4 inch to the bottom of pan)
Bake @ 375 for 1 hr covered; then 30 minutes uncovered.
OR
Grill on pit. Takes about 45 minutes.


(8-10 lbs) Brisket:
(Add water, about 1/4 inch to bottom of pan)
Bake of grill @ 375 for 3 1/2 hrs covered; then 30 minutes uncovered.
OR
Grill on medium indirect heat for 2 hrs; then wrap in foil and grill for an additional 2 hrs.


Stuffed Pork Chops:
with sausage stuffing:
(Add water, about 1/4 inch in bottom of pan)
Bake @ 375 for 1 hr covered; then 15 minutes uncovered.
OR
Grill for 45 minutes
OR
Pot Roast: Brown on top of the stove in cast iron pot for about 30-40 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer chops in gravy for 45 minutes.


Stuffed Pork Roast:
(Add water, about 1/4 inch in bottom of pan)
Bake @ 375 for 2 1/2 hrs covered; then 30 minutes uncovered.
OR
Pot Roast: Brown on top of the stove in cast iron pot for about 30-40 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer roast in gravy for 2 1/2 hrs


.
Stuffed Boneless Pork Loin:
(Add water, about 1/4 inch in bottom of pan)
Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.
OR
Pot Roast: Brown on top of the stove in cast iron pot for about 40 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer roast in gravy for 2 hrs.


Pork Tenderloin: (seasoned only)
(Add water, about 1/4 inch in bottom of pan)
Bake @ 375 uncovered for 35-45 minutes.
OR
Great on grill; takes about the same amount of time.


Stuffed Mini Pork Roast:
(Add water, about 1/4 inch in bottom of pan)
Bake @ 375 for 1 1/2 hr covered; then 30 minutes uncovered
OR
Pot Roast: Brown on top of the stove in cast iron pot for about 30-40 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer roast in gravy for 1-1 1/2 hrs.


Stuffed Sirloin Tip Roast:
(Add water, about 1/4 inch in bottom of pan)
Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.
OR
Pot Roast: Brown on top of stove in cast iron pot for 40 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer roast in gravy for 2 hrs.


Stuffed Eye of Round Roast:
(Add water, about 1/4 inch in bottom of pan)
Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.
OR
Pot Roast: Brown on top of stove in cast iron pot for about 30 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer roast in gravy for 2 hrs.


Stuffed Rolled Round Steak:
(Add water, about 1/4 inch in bottom of pan)
Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.
OR
Pot Roast: Brown on top of the stove in cast iron pot for about 30 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer rolled round steak in gravy for 2 hrs.
OR
Brown on top of stove in cast iron pot for 30 minutes; then add onion, bell pepper, & garlic. Saute’, then add spaghetti sauce to make a red gravy. Simmer in gravy for 2 hrs. Serve over pasta.


De-Boned Stuffed Chicken:
with Cornbread Dressing
with Rice Dressing
with Shrimp Dressing
with Crawfish dressing
with Broccoli Casserole
with Potato Stuffing
OR
with Oyster Dressing:
Bake @ 375 for 1 hr and 15 minutes uncovered. Thread up.
OR
De-Boned Stuffed Chicken:
with Sausage Stuffing:
Bake @ 375 for 1 hr covered; then 1 hr uncovered. Thread up.


De-Boned Stuffed Turkey:
with Cornbread Dressing
with Rice Dressing
with Shrimp Dressing
with Crawfish dressing
with Broccoli Casserole
with Potato Stuffing
OR
with Oyster Dressing:
Bake @ 375 for 2 1/2 hrs covered; then 1 hr uncovered to brown. Thread up.
OR
De-Boned Stuffed Turkey:
with Sausage Stuffing:
Bake @ 375 for 3 hrs covered; then 1 hr uncovered to brown. Thread up.


 

Stuffed Duck: (with bone)
with Sausage stuffing:
(Add water, about 1/4 inch in the bottom of pan)
Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.
OR
with any other stuffing:
Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.
OR
De-Boned Stuffed Duck:
with Sausage stuffing:
Bake @ 375 for 1 1/2 hrs covered; then 1 hr uncovered
Or
with any other stuffing:
Bake @ 375 for 1 1/2 hrs covered; then 30 minutes uncovered.


Stuffed Quail:(with bone)
with Sausage stuffing:
(Add water, about 1/4 inch in the bottom of pan)
Bake @ 375 for 1 hr covered; then 15 minutes uncovered.
OR
with any other stuffing:
Bake @ 375 for 1 hr uncovered.


Stuffed Rabbit: (with bone)
with Sausage stuffing:
(Add water, about 1/4 inch in the bottom of pan)
Bake @ 375 for 1 1/2 hrs covered; then 30 minutes uncovered.


Fowl De’ Cochon:
(A De-Boned Pig stuffed with a De-Boned Turkey, a De-Boned Duck, a De-Boned Chicken, & 2 dressings of choice)
Grill or bake @ 275 for 6-8 hrs. Internal Temp – 165 degrees.


Chicken Ka-bobs:
Bake @ 400 for 30-35 minutes. Wrap each Ka-bob in foil.
OR
Grill on pit. Cooks in about 25-30 minutes. Do not wrap them on pit.


Pork Ka-bobs:
Bake @ 400 for 35-40 minutes. Wrap each Ka-bob in foil.
OR
Grill on pit. Cooks in about 30-35 minutes. Do not wrap them on pit.


Beef Ka-bobs:
Bake @ 400 for 40-45 minutes. Wrap each Ka-bob in foil.
OR
Grill on pit. Cooks in about 35-40 minutes. Do not wrap them on pit.


Filet Mignon, Rib-eye, or Bone-In Rib-eye:
Pan fry or grill on pit. Takes from 2-20 minutes depending on if you like it rare or well-done.


Fresh Sausages:
Chicken
Pepper Jack Chicken
Turducken
Mixed(1/2 Beef, 1/2 Pork)
Italian
Pork
OR
Hot Pork:
Any of the sausages can be grilled or baked @ 375 uncovered for about 25-30 minutes.
OR
Pan fry for about 25 minutes.
OR
Sausages are great in gumbo & beans.


Homemade Pork Boudin:
(Fully cooked)
Heat in microwave. Two links takes about 2 1/2 minutes.
OR
Bake @ 375 uncovered for 20-25 minutes.
OR
Put enough water in a pot to cover amount of boudin. Let water com to a boil. Set boudin in water. When it comes to a boil again, turn off fire. Boudin is ready.


Hamburger or Chicken Patties:
(Pre-seasoned)(10 per pk)(Frozen)
Grill on pit or pan fry. Take about 10 minutes from frozen.


Dressing by the Quart: (Fully cooked)
Cornbread Dressing
Rice Dressing
Shrimp Dressing
Crawfish Dressing
Broccoli Casserole
Potato Stuffing
Oyster Dressing

Just Heat & serve!


Chicken & Andoullie Gumbo
or
Seafood Gumbo:
(Frozen by the Quart)(Fully cooked)
Thaw & Heat


Crawfish & Corn Soup
or
Shrimp & Corn Soup:
(Frozen by the Quart)(Fully cooked)
Thaw & Heat


Stuffed Crab:
Bake FROZEN @ 375 for 20 minutes.


Stuffed Bell pepper:
Bake FROZEN @ 375 for 30 minutes.


Stuffed Catfish:
Bake FROZEN @ 375 for 35-40 minutes.


Stuffed Shrimp:(Pk of 9)
Bake FROZEN @ 375 for 20 minutes.


Stuffed Jalapenos:(Pk of 9)
Bake FROZEN @ 375 for 20 minutes.


Crab meat AuGratin:
Bake FROZEN @ 375 for 25 minutes.


Crawfish Pie:
Bake FROZEN @ 375 for 40-45 minutes.


Crawfish or Shrimp Etouffee:
(Frozen by the Quart)(Fully cooked)
Thaw & Heat
Serve over rice.


Chicken or Shrimp Salad:
(Fully cooked)
Ready to eat.


Suffed Potato
(FROZEN)
Bake FROZEN @ 375 for 45 minutes.


Turkey w/ Bone – Seasoned or plain:
Bake @ 325 for 20 minutes per pound.


Stuffed Chicken Wings
Bake @ 375 for 45 minutes.

cooking