Turducken - The Stuffing Recipes

4 meats and 3 stuffings later...Thanksgiving 08 was a success; although going into it you may not have guessed it. (see Turducken - A Thanksgiving Story)

The results were astonishingly good; seriously tasty and completely worth it. In the post Turducken- Part Deux I explained the process- so in this post I'll just offer the stuffing recipes I created. You could also use these by themselves, should you decide to just roast a simple chicken rather than the meaty breasted beast; in which you will probably want to double the recipes. If you are going to make the stuffings- make them ahead of time and store in the refrigerator (you can't stuff a cold bird with a hot stuffing.) Don't add any bread until just before stuffing. Good Luck!

Spinach Mushroom Stuffing for the chicken

Sautee about 10 minutes (the mushrooms are going to give out a lot of moisture, cook until most of the moisture is gone from the pan
4 Tbls butter
1 package of button mushrooms, sliced
1 package of crimini mushrooms, sliced
fresh ground black pepper

Add and sautee until softening:
1 1/2 cup white and red onions, chopped
1 1/2 cup celery, chopped
1/2 pepper (yellow) chopped

add and sautee until the spinach begins to wilt
4 cloves of chopped garlic
1 tbls fresh chopped sage
2 tbls fresh chopped thyme
1 cup chopped fresh parsley
4 cups of spinach

Season with salt and pepper; stuff or bake.

Apple Cherry Stuffing for the duck
Sautee in olive oil until beginning to soften
1 cup celery, chopped
1 1/2 cups onions (white and red) chopped
1 cup yellow (or orange or red) peppers chopped

add and continue to sautee for a few minutes
2 red apples, 1 green apple, chopped
3/4 cup dried cherries or cherry craisins
1/4 cup pomegranate balsamic vinegar (optional)
1/4 cup chopped fresh tarragon
1/2 cup chopped fresh parsley
Salt and pepper to taste
1/2 cup Panko bread crumbs
broth if needed to moisten

Either stuff or bake in oven. You can round this one out with a few extra cups of bread crumbs or croutons and a bit of broth, but it doesn't need it if you are doing the turducken.

Cornbread Sausage Stuffing for the turkey

Sautee in 2 tbls butter and 2 tbls olive oil:
2 cups onions chopped (both red and white)

add and continue to sautee until softened
2 cups peppers (green or yellow), chopped
2 cups celery, chopped
4 cloves of chopped garlic

add:
1/4 cup chopped fresh Thyme
1/2 cup chopped fresh Sage
1/4 cup chopped fresh parsley
1 stick of andouille sausage, chopped

4-6 cups of chopped cornbread (I used the very simple little Jiffy box kind, but add jalepenos, corn and use butter milk.)

add
roughly 1 cup of broth to moisten and bring it all together.

Stuff or bake