Premium Turducken.com with Shrimp & Sausage Jambalaya Stuffing 15 lbs
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15 lb Premium Shrimp & Sausage Jambalaya Turducken
One of our new recipes. Our award winning turducken recipe, is now offered in a premium version with shrimp and sausage jambalaya dressing. Fresher ingredients, tendons removed, and superior packaging.
- Hand crafted
- Our secret recipe that won Best Turducken by Wall Street Journal
- Boned out leg and thigh. (All leg tendons have been removed)
- High % of duck meat. (whole breasts, not pieces )
- Grade A USDA product.
- High quality fresh ingredients (Fresh meat, not frozen before stuffing)
- Superior packaging (avoid freezer burn)
Shrimp and Sausage Jambalaya Dressing: Cajun.com's pork sausage is slowly cooked with onions, celery, bell pepper, and seasonings in a flavorful red sauce. This mixture is added to cooked natural long grain white rice and mixed by hand. Large plump shrimp are then cleaned, de-veined, and blanched in boiling water.
Shrimp and Sausage Jambalaya stuffing starts off with pork sausage that is slowly cooked with onions, celery, bell pepper and seasonings in a flavorful red sauce. This mixture is added to cooked, natural long grain white rice and mixed by hand. Large, plump shrimp are then cleaned, de-veined and blanched in boiling water. In order to make each product consistent, whole shrimp are weighed and added to the stuffing of each bird.
Ingredients: turkey, water, rice, shrimp, duck meat, chicken, pork sausage, garlic, worchestershire sauce, butter, salt, non fat dry milk solids, soy lecithin, sodium benzoate, artificial flavor, vitamin a palmitate added, beta carotene, onion, celery, green bell pepper, all purpose enriched flour bleached, green onion, garlic, salt, black pepper, red pepper, paprika.
ALLERGENS: SHELLFISH, MILK, SOY, WHEAT, ANCHOVIES
Thawing Instructions: Remove from box, place in a pan & thaw in the refrigerator approximately 3 1/2 days prior to cooking. Quick Thaw Method: Leave wrapper on bird and place in cold water for 6-8 hours.
Remove plastic bag and place completely thawed bird, breast side up or string side down, in a greased roasting pan, making sure the bird does not touch the sides. The legs and wings cook faster so place foil over these areas, and then loosely cover the entire bird with a tent of aluminum foil. The foil should not be tucked in, just tented over entire bird.
Preheat oven to 350°. Bake approximately 3 1/2 to 4 hours or until the skin is golden brown in color, basting with butter occasionally. Remove from oven and discard the foil. Allow the tur-duc-ken to firm up before transferring and carving by letting it rest approximately 45 minutes to 1 hour. The inside will remain hot. Transfer to a serving platter, supporting the back of the bird. The string is all that holds the tur-duc-ken together so be careful with the transfer. After transferring, remove string and wings to facilitate carving. Cut in half vertically from the neck to the leg area and carve horizontally the individual slices. Sometimes the leg area will split but this will not affect the taste. If this should happen, place parsley around this area to make a nicer presentation. Enjoy!
Where to buy turducken? At Turducken.com
|Cross Tier Id||Turducken|
|Size||15 lbs. Turducken|
|Stuffing||Shrimp & Sausage Jambalaya|
|Serving per container||25-30|
|Serving Size||5.5oz (5oz cooked) (142g)|