An American Classic - Turkey + Duck + Chicken

Turducken Recipe

by Mary Twomey

Hunting has been a favorite pastime of our family for generations. Before they migrate South, large birds are the main game, specifically turkey and duck. Grandma June took these birds and cooked them up into a TURDUCKEN (A TURKEY stuffed with a DUCK that is stuffed with a CHICKEN!) that would last for weeks as sandwiches for school lunches or pot pies for dinner. The recipe has been passed down, so our family still enjoys it around the holidays!



  • 1-1/2 cups/25-38g fresh sage
  • 1/2 cup/12g packed fresh parsley sprigs
  • 1/2 cup/50g grated parmesan cheese
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/2/118ml cup olive oil


  • 1 medium to large fennel bulb, chopped
  • 4 large stalks of celery, diced
  • 1 medium onion, chopped
  • 3/4 cup/170g butter, cubed
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 cups cubed day-old sourdough bread
  • 3/4 cup/95g/3.3oz chopped hazelnuts
  • 1 cup/235ml chicken broth
  • 2 eggs


  • 1 turkey (16 to 18 pounds/7-8kg), skin intact and deboned except legs and wings
  • 1 domestic duck (4 to 5 pounds/1.8-2.2kg), deboned
  • 1 broiler/fryer chicken (3 to 4 pounds/1.3-18kg), deboned
  • Large needle
  • Kitchen string
  • 1 tablespoon olive oil


  • For pesto, place the sage, parsley, parmesan cheese, garlic and salt in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream; set aside.
  • In a large skillet, sauté fennel, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. In a large bowl, combine the bread cubes, fennel mixture and 1/2 cup reserved pesto. In another bowl, whisk broth and eggs. Pour over bread mixture; stir until moistened. Cover and refrigerate until assembly.
  • Place turkey skin side down on a work surface; press approx. 5 cups stuffing mixture over turkey. Layer with duck skin side down and approx. 4 cups stuffing. Top with chicken skin side down and remaining stuffing.
  • Carefully pull turkey skin over filling. Truss turkey skin at 1-in. intervals with a large needle and kitchen string. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil.
  • Bake, uncovered, at 325°F/160C for 5-1/4 to 5-3/4 hours or until a thermometer reads 180°F/82C in the center of turducken, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. During the last 30 minutes of cooking, brush remaining pesto over turducken. Cover and let stand for 20 minutes before slicing.

About the Author

Mary Twomey

Mary Twomey

VP Global Trade Development

I can help you promote your destination to travel agencies and tour companies, forge travel trade partnerships and create effective trade communication strategies and trade marketing campaigns.