Turducken Roll 6 Servings

Ingredients Quantity Methods

Turkey Loin 1 package Heat oven to 350 F (Jennie O used in original recipe) 1. Slice turkey loin through the middle (don't cut all Duck Breasts 2 each the way through)and lay flat on wax paper. Top with a Chicken Cutlets 2 each sheet of wax paper and pound flat to 1/2 inch thick- Prepared Stuffing (very moist, 2 1/2 cups ness, set aside. almost soggy) 2. Pound duck breasts and chicken cutlets to 1/4 inch Garlic, minced 1 T thickness. Wooden toothpicks 3. Spread garlic and 2 Tbsp of olive oil on turkey. 4. Olive oil as needed Spread 1 1/2 cups of stuffing on top of turkey, leave 1 Sea Salt to taste inch border. (stuffing doesn't need to cover the whole Pepper to taste surface just the middle) 4. Top stuffing with duck breasts. (Lay duck breasts parallel to fold, makes for easier roll up) Spread re- maining stuffing on duck breasts. 5. 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 tooth- picks. 6. Brush top with olive oil, sprinkle with salt and pep- per. 7. 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) 8. Cook at 350º for 90 min or until done (meat ther- mometer helps to prevent from over cooking). Baste with drippings every 30 min.

http://dining.richmond.edu/special-programs/spider-in-the-kitchen/index.html