A Cajun Turducken Thanksgiving Recipe from Chef Paul Prudhomme
In the video above, Cajun Chef Chef Paul Prudhomme of K-Paul’s Louisiana Kitchen gives you the details you will need to begin to cook Turducken, a Cajun Thanksgiving specialty made of juicy boneless layers of turkey, duck, and chicken.
As Chef Paul Prudhomme states, the outer layer of his cooked Cajun turducken is made of turkey. Moving towards the center of the turducken, the second layer is a cornbread stuffing (also known as cornbread dressing), followed by a third inner layer of duck and a wonderful andouille sausage stuffing. After that, comes the chicken layer, accompanied by even more cornbread dressing. Turducken is cookied low and slow to maximize the juicy tenderness of the turkey and the other meats nested inside.
As you might guess, making a Cajun turducken is quite a bit more work than the typical Thanksgiving turkey recipe you might normally use, but take a moment to imagine your turducken covered in a luscious sweet potato roasted eggplant gravy before you dismiss the idea of making it for your family and/or large gathering of friends.
You can see his video overview of how to cook a Cajun Thankgiving Turducken above (interview by Anderson Cooper of CNN). Also, here's a helpful link to the text version of Paul Prudhomme’s beloved Cajun turducken recipe for your convenience.
Enjoy (and enjoy your amazing leftovers)!
--Doug DuCap/ Hugging the Coast Food and Cooking Blog