COOKING INSTRUCTIONS & TIPS:

 

TURDUCKEN:

(A De-Boned Turkey, a De-Boned Duck, & a De-Boned Chicken stuffed with Dressing)

TO THAW: Take out of box; leave in bag. Put in refrigerator 4-5 days before baking.

OR

TO QUICK THAW: Leave out for 18 hours.

FRESH: Bake @ 375 for 4 hrs covered; then 1 hr uncovered. Thread up.

OR

FROZEN: Bake @ 300 for 11 1/2 hrs covered; then 1/2 hr uncovered to brown. (Add 1/2 quart water)

 

TURDUCKEN GRAVY:

Ingredients:

Drippings from Turducken after 4 hrs of baking

2 medium onions (chopped)

1/2 medium bell pepper (chopped)

1 1/2 Quarts of water

4 oz cream of mushroom soup

1 1/2 TBSP cornstarch (dissolved in 6 oz of water)

Instructions:

In heavy pot, bring drippings to a boil. Let all liquid boil out, until drippings stick to bottom of pot. Carefully pour out excess grease. Then add onions and bell pepper & sautee’ for 15 minutes. Next, add water and cream of mushroom soup. Let cook for 30 minutes. Finally, slowly add cornstarch liquid, and let come back to a boil. – Bon Appetite!

 

Carving Tip:

Let cool 20 minutes. Push fork into the end of each leg. Twist slightly and pull to remove tendons. When cutting the legs look for any remaining tendons and be sure to remove all of them. To serve, cut Turducken in half lengthwise. Carve crosswise so each slice reveals all “3” meats and stuffings.

 

Baby Back Ribs: (Pork)

(Add water, about 1/4 inch to bottom of pan)

Back @ 375 bone side up for 1 hr covered; then flip ribs, and bake 20-30 minutes uncovered.

OR

Grill on pit. Takes about 1 1/2 – 2 hrs.

 

Spare Ribs: (Pork)

(Add water, about 1/4 inch to bottom of pan)

Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.

OR

Grill on pit. Takes about 1 1/2 – 2 hrs.

 

Country Style Ribs: (Pork)

(Add water, about 1/4 inch to the bottom of pan)

Bake @ 375 for 1 hr covered; then 30 minutes uncovered.

OR

Grill on pit. Takes about 45 minutes.

 

(Approx. 7 lbs) Stuffed Brisket:

(Add water, about 1/4 inch to bottom of pan)

Bake or grill @ 375 for 3 1/2 hrs covered; then 30 minutes uncovered.

OR

Grill on medium indirect heat for 2 hrs; then wrap in foil and grill for an additional 2 hrs.

 

Stuffed Pork Chops:

with Meat Dressing:

(Add water, about 1/4 inch in bottom of pan)

Bake @ 375 for 1 hr covered; then 15 minutes uncovered.

OR

Grill for 45 minutes

OR

Pot Roast: Brown on top of the stove in cast iron pot for about 30-40 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer chops in gravy for 45 minutes.

 

Stuffed Pork Roast:

(Add water, about 1/4 inch in bottom of pan)

Bake @ 375 for 2 1/2 hrs covered; then 30 minutes uncovered.

OR

Pot Roast: Brown on top of the stove in cast iron pot for about 30-40 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer roast in gravy for 2 1/2 hrs

 

Stuffed Boneless Pork Loin:

(Add water, about 1/4 inch in bottom of pan)

Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.

OR

Pot Roast: Brown on top of the stove in cast iron pot for about 40 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer roast in gravy for 2 hrs.

 

Bacon Wrapped Stuffed Pork Tenderloin:

(Add water, about 1/4 inch in bottom of pan)

Bake @ 375 uncovered for 45-55 minutes.

OR

Great on grill; takes about the same amount of time.

 

Stuffed Mini Pork Roast:

(Add water, about 1/4 inch in bottom of pan)

Bake @ 375 for 1 1/2 hr covered; then 30 minutes uncovered

OR

Pot Roast: Brown on top of the stove in cast iron pot for about 30-40 minutes; then add onion, bell pepper, & garlic. Sautee’, then add water to make gravy. Simmer roast in gravy for 1-1 1/2 hrs.

 

Stuffed Sirloin Tip Roast:

(Add water, about 1/4 inch in bottom of pan)

Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.

OR

Pot Roast: Brown on top of stove in cast iron pot for 40 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer roast in gravy for 2 hrs.

 

Stuffed Eye of Round Roast:

(Add water, about 1/4 inch in bottom of pan)

Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.

OR

Pot Roast: Brown on top of stove in cast iron pot for about 30 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer roast in gravy for 2 hrs.

 

Stuffed Rolled Round Steak:

(Add water, about 1/4 inch in bottom of pan)

Bake @ 375 for 2 hrs covered; then 30 minutes uncovered.

OR

Pot Roast: Brown on top of the stove in cast iron pot for about 30 minutes; then add onion, bell pepper, & garlic. Saute’, then add water to make gravy. Simmer rolled round steak in gravy for 2 hrs.

OR

Brown on top of stove in cast iron pot for 30 minutes; then add onion, bell pepper, & garlic. Saute’, then add spaghetti sauce to make a red gravy. Simmer in gravy for 2 hrs. Serve over pasta.

 

De-Boned Stuffed Chicken:

with CMM “Bayou Blend” Etouffe

with Rice Dressing

with Broccoli & Cheese Rice

with Boudin

with Jalepeno Cornbread and Crawfish

with Andouille Cheesy Garlic Potato

 

Bake @ 350 for 1 hr and 30 minutes uncovered. Net on.

 

De-Boned Stuffed Turkey:

with CMM “Bayou Blend” Etouffe

with Rice Dressing

with Broccoli & Cheese Rice

with Boudin

with Jalepeno Cornbread and Crawfish

with Andouille Cheesy Garlic Potato

Bake @ 350 for 3 hrs covered; then 1 hr uncovered to brown. Net on.

 

Stuffed Quail:

(Add water, about 1/4 inch in the bottom of pan)

Bake @ 375 for 1 hr covered; then 15 minutes uncovered.

 

Stuffed Rabbit: (with bone)

with Meat Dressing:

(Add water, about 1/4 inch in the bottom of pan)

Bake @ 375 for 1 1/2 hrs covered; then 30 minutes uncovered.

 

Chicken Ka-bobs:

Bake @ 400 for 30-35 minutes. Wrap each Ka-bob in foil.

OR

Grill on pit. Cooks in about 25-30 minutes. Do not wrap them on pit.

 

Pork Ka-bobs:

Bake @ 400 for 35-40 minutes. Wrap each Ka-bob in foil.

OR

Grill on pit. Cooks in about 30-35 minutes. Do not wrap them on pit.

 

Beef / Ribeye Ka-bobs:

Bake @ 400 for 40-45 minutes. Wrap each Ka-bob in foil.

OR

Grill on pit. Cooks in about 35-40 minutes. Do not wrap them on pit.

 

Filet Mignon, Rib-eye, or Bone-In Rib-eye, T-Bone, Porterhouse:

Pan fry or grill on pit. Takes from 2-20 minutes depending on if you like it rare or well-done.

 

Fresh Sausages:

Fresh Chicken & PepperJack Cheese Sausage

Fresh Chicken & Jalepeno Sausage

Fresh Chicken & Steens Sausage

Fresh Chicken Black Pepper Sausage

Fresh Chicken Sausage

Fresh Chicken & Garlic Sausage

Fresh Pork & PepperJack Cheese Sausage

Fresh Pork & Garlic Sausage

Fresh Pork & Steens Sausage

Fresh Pork & Jalepeno Sausage

Fresh Pork Sausage

Fresh Pork & Strawberry Sausage

Fresh Ribeye Sausage

Fresh Pork & Beef Mix Sausage

Fresh Buffalo Chicken Sausage

 

Any of the sausages can be grilled or baked @ 375 uncovered for about 25-30 minutes.

OR

Pan fry for about 25 minutes.

OR

Sausages are great in gumbo & beans.

 

Boudin:

(Fully cooked)

Heat in microwave. Two links takes about 2 1/2 minutes.

OR

Bake @ 375 uncovered for 20-25 minutes.

OR

Put enough water in a pot to cover amount of boudin. Let water com to a boil. Set boudin in water. When it comes to a boil again, turn off fire. Boudin is ready.

 

Hamburger or Chicken Patties:

(Pre-seasoned)(12 per pk)(Frozen)

Grill on pit or pan fry. Take about 10 minutes from frozen.

 

Dressing by the Quart: (Fully cooked)

Chicken Salad

Shrimp & Corn Soup

Crawfish & Corn Soup

Seafood Gumbo

Chicken & Sausage Gumbo

Red Beans w/ Smoked Sausage & Tasso

White Beans w/ Smoked Sausage & Tasso

Shrimp Etouffe

Rice Dressing Mix

Crawfish Etouffe

Brocolli & Cheese Rice

Jalepeno Cheese Rice

Corn Macheaux

Chili - Beef

Alligator Sauce Piquante

 

Just Heat & serve!

 

Chicken & Sausage Gumbo

or

Seafood Gumbo:

(Frozen by the Quart)(Fully cooked)

Thaw & Heat

 

Crawfish & Corn Soup

or

Shrimp & Corn Soup:

(Frozen by the Quart)(Fully cooked)

Thaw & Heat

 

Crawfish or Shrimp Etouffee:

(Frozen by the Quart)(Fully cooked)

Thaw & Heat

Serve over rice.

 

 

Stuffed Bell pepper:

Bake FROZEN @ 375 for 30 minutes.

 

Stuffed Catfish:

Bake FROZEN @ 375 for 35-40 minutes.

 

Stuffed Shrimp:(Pk of 9)

Bake FROZEN @ 375 for 20 minutes.

 

Stuffed Jalapenos:(Pk of 8)

Bake FROZEN @ 375 for 20 minutes.

 

Crawfish or Meat Pie:

Bake FROZEN @ 375 for 40-45 minutes.

 

Chicken or Shrimp Salad:

(Fully cooked)

Ready to eat.

 

Stuffed Loaded Twice Baked Potato

(FROZEN)

Bake FROZEN @ 375 for 45 minutes.