Every Christmas Eve I try and serve something different for my guest to eat. We’ve had lamb, tuna fat, duck, and much more. But I’m especially excited for TURDUCKEN this year. You may have seen John Madden next to one during an NFL Thanksgiving game or you may have caught it on the Food Network. Regardless it looks a but cooquie, but sound delicious.
Courtesy of amazon.com
I usually make everything from scratch, but I’m leaving this concoction up to the experts. Several places claim they made the first turducken, but I believe Herbert’s in Louisiana. Since I mailed a turkey/duck/chicken in all the way from LA, I think it’s only natural I accompany the centerpiece in my menu with other southern classics. Here’s what I’ve got so far. Any recommendations or recipes would be greatly appreciated.
OYSTER DRESSING
2 boxes Jiffy Cornbread mix
6 biscuits
3 or 4 cans chicken broth
1 chicken boiled (remove skin and discard) and cubed
4 to 6 boiled eggs chopped
2 16 oz. jars of raw oysters (use some of
juice)
1 jar poultry seasoning
1 to 2 cups chopped sauteed onions
Bake cornbread as on directions.
Bake biscuits as on directions.
When cool enough to handle, crumble cornbread and biscuits in a large bowl or pot. Add sauteed onions, cubed cooked chicken and chopped eggs.
Add chicken broth 1 can at a time along with oyster juice if you want it. Add jar of poultry seasoning. When the consistency is like a very thick pudding or soup, you should have enough chicken broth in it. Add Tony Chachere seasoning to taste.
Slice a block of margarine and dot the top of dressing with slices. Bake at 350 for approximately 45 mins – 1 hr until the dressing is
somewhat firm.
Let me know if you try it and what you think.
Happy Holidays!
By: Michael on December 19, 2008
at 12:40 am
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