Seriously considering making turducken for Thanksgiving, but have a few questions. The birds will be completely deboned, including legs and wings.
I'm concerned about the duck fat inside the birds. Should I pierce the skin and render the fat/crisp the skin (with the meat attached) before laying it on top of the turkey? Or try and remove as much fat as possible, pierce and lay it on top?
I want to do three different sausage stuffings. Philly has some great sausage so here are some thoughts.
Cajun Andouille - Beef and pork blend, smoke with hot peppers and lots of garlic
Cajun Boudin - Pork with hot pepper, rice and onion, a Cajun Classic
Cambridge Pork - English style with dijon mustard and spices
Chorizos Verdi - Half pork, half vegetables and fresh herbs
French Garlic - Pork with mild garlic flavor, French classic
French Summer - Pork with apples, white wine and spices
Herbed Pork - Pork and Herbs de Provence
Karnotaleticous - lamb and pork, Greek style, onion and spices
Lamb Merguez - French Moroccan - very spicy with a punch of pepper
Lugano - Pork with spinach, pine nuts and light spices - Northern Italian
Sicilian - Pork with Marsala and Provolone in thin casings
Duck - Duck with raisins, almonds, port wine and spices
Pheasant - Pheasant with cognac, nuts and fresh herbs
Boar - Boar with lingonberry and cranberry, sweet, tart and delicious
Rabbit - Rabbit with brandy and Dijon mustard
Venison - Venison with sumac, ginseng, goldenseal with spices and nuts
There are dozens more.
Any other tips/recommendations?