Turducken With Roast Vegetables and Bread Sauce

December 14, 2011

Can’t decide between turkey, duck or chicken? Then how about a turducken! The three-in-one bird is becoming increasingly popular on the Christmas table (but we’ve found one that’s ready made for you).

Serves: 6 – 8


1 Ingham turducken

2 tablespoon olive oil

1kg kipfler potatoes, scrubbed, halved lengthways

500g baby pickling onions, halved lengthways (do not remove skin)

1 ½ cups fresh white breadcrumbs (made from bread a day old)

2 cups milk

1 brown onion, roughly chopped

8 whole cloves

5 black peppercorns

3 bay leaves

¼ cup extra virgin olive oil

2 tablespoons lemon juice

1/4 cup parsley leaves, roughly chopped

400g green beans, trimmed

2 bunches asparagus, trimmed


1. Preheat oven to 180C. Place turducken into a large roasting pan and brush with 1 tablespoon oil. Roast for 1 ½-2 hours or until cooked through and golden. If Turkey should begin to colour too much, cover loosely with a sheet of foil. Transfer cooked Turducken to a large chopping board. Cover to keep warm. Stand for 10 minutes before slicing.

2. Put potatoes and onions into a roasting pan. Drizzle with remaining oil and toss until well combined. Roast for 1 hour or until golden and tender.

3. To make bread sauce, spread breadcrumbs on a large baking tray and place in oven. Bake for 10-15 minutes or until breadcrumbs are golden. Transfer to a bowl to cool. Pour milk into a saucepan. Add onion, cloves, peppercorns and bay leaves. Place over a medium heat and bring to a simmer. Reduce heat to medium low and simmer for 5 minutes. Remove pan from heat and stand for 15 minutes allowing flavours to infuse milk. Strain through a fine sieve and return milk to saucepan. Discard solids. Add breadcrumbs to milk and return to heat. Stir over a medium heat for 4 minutes or until mixture thickens slightly. Remove from heat and add oil and lemon juice. Season well with salt and white pepper. If a smooth sauce is preferred, puree sauce with a wand processor or in a food processor. Add parsley and stir until combined. Pour into a serving jug or bowl.

4. Bring a frying pan of water to the boil. Add beans and asparagus and cook for 2 minutes or until just tender. Drain. Transfer to a serving platter.

5. To serve, place sliced turducken onto a large platter. Spoon roast potatoes and onions around turducken. Serve with platter of beans and asparagus and bread sauce on the side.

Would you try a turducken at Christmas?


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