INGREDIENTS

• 2-3/4 cups prepared savory bread stuffing, at room temperature, divided use
• 2 cups prepared cornbread stuffing, at room temperature, divided use
• 1/4 cup chopped pecans
• 1/2 cup whole berry cranberry sauce
• 1 (10 to 12-pound) turkey, deboned
• 1 (4 to 5-pound) duck, deboned
• 1 (3 to 4 pound) chicken, deboned
• 4 Tablespoons butter
• 3 cloves garlic, cut in quarters
• 6 fresh sage leaves
• 2 Tablespoons fresh thyme leaves
• 1 Tablespoon browning sauce (such as Gravy Master® or Kitchen Bouquet®)
• 1 Tablespoon olive oil
• Kosher salt and freshly ground black pepper

PREPARATION

Have the turkey, duck, and chicken already deboned (save the bones for stock) before you begin to assemble the turducken. Keep all of the poultry refrigerated until you are ready to use it. Do not assemble turducken until you are ready to bake it in order to avoid foodborne illness from contaminated stuffing.

Measure out 2-1/4 cups of bread stuffing and set aside. Place remaining 1/2 cup of bread stuffing in another bowl and add 1/2 cup of the cornbread stuffing along with the whole berry cranberry sauce, and pecans.

Toss gently to combine. Place remaining 1-1/2 cups cornbread stuffing aside. You should have 3 separate stuffings.

In a food processor fitted with the metal blade, combine butter, garlic, sage, and thyme until herbs are finely chopped.

Run your hand under the skin to separate and make a pocket, but do not separate skin completely from the meat. Distribute the butter herb mixture evenly under the skin.

Rub the skin of the turkey with the browning sauce (promotes even browning but doesn’t add flavor), then the olive oil. Sprinkle generously with kosher salt and freshly ground pepper.

Flip the turkey over so it is open and skin-side down. Sprinkle with salt and pepper.

Preheat oven to 300 F. Spread bread stuffing evenly over turkey cavity. Place duck on top of bread stuffing, skin-side down.

Spread cranberry nut stuffing on top of open duck cavity. Top with chicken, skin-side down.

Spread cornbread stuffing on top of open chicken cavity. Skewer the back of the chicken closed. Bring up the sides of the duck to cover the chicken.

Skewer the back of the duck closed. Repeat process with the turkey. Carefully turn the turducken over, so it is seam-side down and breast-side up. Remove all skewers except the last one holding the turkey together.

Place turducken in a heavy roaster. Roast 3 to 4 hours, until meat thermometer inserted in the very center of the chicken stuffing reaches 165 F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.

Let turducken rest 30 minutes before carving. To serve, slice turducken across the breast to show off each layer.

From today we start to post different recipes of Turkey until 26^th of November. Hope you will choose the best for you.

Ingredients:

• 1.5lb-2lb whole turkey breast half
• 4-5 garlic cloves
• 1 tablespoon of ground black pepper
• 3 tablespoons of paprika
• 2-3 tablespoons of olive oil
• Salt to taste

How to prepare, step-by-step:

Prepare ingredients:

Fill a pot with about enough water to cover the turkey breast complete, salt water to taste; then put breast in leave for 2 hours in cooler place:

Mix ground black pepper with paprika in a bowl:

Add olive oil:

And mix:

Peel garlic cloves and slice them lengthwise into wedges:

Pat turkey breast with paper towel; arrange it in the baking pan and stuff it with garlic wedges from top and bottom(pierce holes with a small thin knife and stick garlic wedges in):

Smear turkey breast with black pepper and paprika mix evenly from all sides:

Warm oven up to 485F. Put baking pan into the oven for 15 mins, then turn oven off and leave roast in for 2 hours, don’t open the door until time is up. Then remove pan from the oven, slice meat up:

And serve, for lunch or dinner, with a side dish or on sandwich:

Ingredients:

• 1 total loaf of left over bread
• 2 tbsp of olive oil
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp oregano

Cooking:

pre-heat oven at 160˚C/350
ut up bread into 3cm x 3cm cubes (or whatever you can manage)
cut up oregano
add 2 tbsp of olive oil to the cut up bread and toss
add 1 tbsp of salt, 1 tbsp of pepper, and 1 tbsp of oregano (or any herbs)
spread onto a pan and put into the oven at a moderate temperature for 40-50 minutes.
So, to start cut up the bread into small cubes, about 3cm x 3cm. It doesn’t have to be perfect by any standard, just cut them how you like to eat them.

Keep the left over bits for breadcrumbs.

Toss into a pan and lay each out as flat as possible.

Chop up oregano or other fresh herbs.

Drizzle some good olive oil over all the pieces and toss.

Add oregano and any other herbs.

Add 1 tbsp of salt and 1 tbsp of pepper and toss all together.

Sprinkle fresh herbs on top.

Put into preheated oven at 160˚C/350˚F for 40 – 50 minutes or until golden brown occasionally tossing around.

Let cool for 5 minutes and use for salad, soup, and snacks.

Ingredients:

• 2 pounds of boneless beef ribs
• ½ cup olive oil
• 1 teaspoon thyme
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• salt and pepper to taste
• ¾ cup bbq sauce (for mopping)

Instructions:

Preheat grill no higher than 225 degrees.
Mix the dry seasonings into the olive oil and mop each side of the beef ribs.

Grill the meat with indirect heat. (Opposite side of coals, if using charcoal.)
Turn the meat once after putting on the grill.
Grill the meat up to 3 hours.
Last 10 minutes of grilling, mop the meat with bbq sauce.
When finished, pull the ribs apart and put inside of buns or rolls.

Source: http://step-by-step-recipes.com/recipe/bbq-grilled-beef-ribs-sandwiches

Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat, fish and vegetable dishes mainly in Samegrelo and Abkhazia.

Ingredients:

400 grams of chicken breasts

300 grams of mushrooms

3 medium sized onions

8 cloves of garlic,

8 tbs of oil

6 tbs of white wine vinegar

3 bay leaves

3 tbs of mayonnaise or sour cream

1 tsp of green ajika (see link at the foot of this article for a recipe)

1 tbs of tomato puree, black pepper and salt (according to taste)

fresh parsley (for garnish) and 600 ml of water.
Preparation (marinade):

Chop the chicken and add to a bowl with 1 tsp of tomato puree, 3 tbs of white vinegar, 3 bay leaves, a pinch of salt and black pepper. Leave in the refrigerator for 1 hour.
When ready to cook, add 3 tbs of oil and 3 tbs of white vinegar to a pan and heat. Add the marinated chicken when the oil is hot and cook on a high heat, stirring often.

After 6-7 minutes, add chopped onions and 5 tbs of oil to the pan and stir.

Continue to cook on a high heat for 5 minutes.

Add sliced mushrooms and reduce the temperature to low. After 5 minutes add 500 ml of water and 1 tsp of tomato puree. Stir and continue to cook on a low heat for 30 minutes, stirring occasionally.

Add crushed garlic, mayonnaise (or sour cream) and 1 tsp of green ajika to a bowl. Stir and then add 100 ml of water in small amounts, stirring the mixture as you pour.

Pour the mixture into the pan and stir carefully. Leave for 1 minute and then remove the pan from the heat.

Serving: Serve hot. We garnished ours with fresh parsley.