(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.
TO QUICK THAW: Leave out for 18 hours.
FRESH: Bake @ 375 for 4 hrs covered; then 1 hr uncovered. Thread up.
FROZEN: Bake @ 300 for 11 1/2 hrs covered; then 1/2 hr uncovered to brown. (Add 1/2 quart water)
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)
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!
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.