I know this isn’t a food blog, but I just wanted to share a fun recipe that I came up with for the annual library Christmas party. You’ve probably heard of “turducken”, that famous chicken baked inside a duck, inside a turkey? I wanted to bring a turducken appetizer to the party in hors d’oeuvre form. After some Googling, I couldn’t find any recipes for anything like that, so I decided to come up with my own. It was so fun that I thought I would share it with you!
The first thing I had to do was get a hold of some turkey, duck and chicken. I could easily find chicken breasts, but in a smaller town, I could only find an entire duck and turkey, which needed to be de-boned and chopped up. Luckily my sweet vegetarian fiance was happy to oblige, but I would recommend trying to find turkey and duck in pieces or bringing the birds to a butcher. De-boning them yourself is a lot of work! Once they were all diced into bite sized pieces, the next step was marinading. The marinades are totally up to you, but here’s what I did.
You could use the same marinade for all of the meats, but I decided to do different marinades for each one. For the chicken, I marinaded it in lemon juice, poultry seasoning, white wine and diced onion. The duck, I marinaded in Worcestershire sauce, nutmeg, orange juice, grated orange rind, and red wine. The turkey I marinaded in dried savory, canola oil and diced onion. However, you could use the same marinade on all three, or tweak the marinades however you’d like. Marinades are fun and easy – there’s no right or wrong. Be creative! I marinaded the meats for 24 hours. I added salt (to taste) prior to cooking them.
Then, I put one cube each of chicken, duck and turkey onto a skewer. Its important to pre-soak your wooden skewers in water first so that they don’t burn. The burnt flavour can find its way into the meat.
Next, its time to bake the turducken kebabs in the oven. You could grill them, but in December in Canada my deck is completely covered in snow, so baking them inside in my oven was my only option. Pre-heat your oven to 450 degrees F. Line a baking tray with aluminum foil. This will really help with cleanup! I did try one batch on a tray lined with parchment paper, but I found to get the kebabs crispy and not overcooked and dried out, the aluminum foil lined tray worked much better.
I baked the turducken kebabs for 7 minutes, and then took them out of the oven to add the orange-cranberry glaze and “stuffing” coating. For the orange-cranberry glaze, I used a recipe I found on the Allrecipes.com site that I slightly modified. It was very simple:
1 cup orange juice
1/4 cup packed dark brown sugar
1 (16 ounce) can jellied cranberry sauce
1 cinnamon stick (optional)
Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
After glazing the skewers, I coated them in “stuffing” made from fine breadcrumbs, melted butter, savory and a little salt. This is what I would normally use as stuffing if I was roasting a whole turkey or chicken. Again, you could be creative here and use your own stuffing recipe. Its totally up to you.
I returned the glazed and breaded skewers to the oven and cooked them for another 4 minutes, then flipped them over and finished cooking for 4 minutes (for 15 minutes total cooking time).
I hope you didn’t mind me sharing this recipe with you. It was very unique and fun to make and everyone enjoyed getting to try their own personal turducken on a stick. If you make them, I’d love to hear from you!
Hope you are enjoying the holidays!
Thanks so much for reading!
Nerdy Librarian Girl ❤