We are making our first turducken for Thanksgiving. Do you have any advice or riffs on the recipe in Amanda's article? Thanks!
Happy Thanksgiving! That is so exciting you are making a turducken. I think you're referring to the article Amanda Hesser wrote in the NY Times all about turducken a few years ago -- it's sort-of a Master's thesis on the subject, complete with a recipe: http://f52.co/196efW4. For riffs, you probably don't want to vary the method too much, but you can certainly change up the herbs and other flavors. Maybe try chorizo instead of Italian sausage, with a little Spanish paprika and bay leaves, or make it a turduckenturk with a nice applewood-smoked turkey sausage and rosemary instead of tarragon. Let us know how it turns out, and good luck!
Thanks for the advice! Our turducken turned out great and the gravy was phenomenal. I'd definitely make it again for a big party. :-)
Please enter a valid email address.
Well played. You deserve a cookie.
It's a fruit
20 of Our Speediest, Swooniest Summer Dinners
Why Chefs Love Carbon Steel Knives
22 Cheesy Recipes for Shavuot
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)