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| Cajun Turducken - 16-lbs. Feeds approxmately 8 - 12 people |
| Your price - $100.00 | Shipping Next Day $35.00 Door - Door Shipping Container & Gel-Pacs $6.00 Total Cost $141.00 |
| Recipes For Turducken Dressings |
| Cranberry Relish |
| Ingredients: 1 (1-pound) package cranberries, rinsed and drained; discard wrinkled berries and stems 1½ cups sugar 2 tablespoons vanilla extract Juice and pulp from 2/3 lemon, seeded 2 oranges, peeled, sliced and seeded |
| Place the cranberries, sugar and vanilla in a food processor; process a few seconds to reduce bulk. Add the lemon and process for 5 seconds. Add oranges and process just until well mixed, about 5 seconds. Refrigerate at least 8 hours before serving. Makes 4 cups |
| Shrimp Dressing |
| 8 tablespoons unsalted butter, in all
4 bay leaves 4 cups chopped onions 4 cups chopped celery 3 cups chopped green bell peppers 1 tablespoon minced garlic 7 tablespoons Chef Paul Prudhomme’s Seafood Magic® 1½ pounds shrimp, peeled and chopped 3 cups very fine dry bread crumbs, unseasoned (preferably French bread) 1 cup Poultry Stock |
| Melt 6 tablespoons of the butter in a 5-quart pot together with the bay leaves over high heat. When butter is melted, add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the celery, bell peppers, garlic, and Chef Paul Prudhomme’s Seafood Magic®. Cook, stirring frequently, until the celery and bell peppers are faded in color, about 4 minutes. Add the shrimp and stir in well. Add the remaining 2 tablespoons of butter and stir until butter is melted. Add half of the breadcrumbs. Cook, stirring constantly, until the breadcrumbs are fully moistened and blended in, about 2 minutes. Add the remaining breadcrumbs and continue to stir until all the breadcrumbs are mixed in, about 2 minutes. Remove from heat, pull out bay leaves and stir in the stock. The dressing should be bound and thick but not wet.
Spread the dressing on a sheet pan as thinly as possible. Refrigerate sheet pan in the coldest part of the refrigerator until dressing is very cold. (Note: The goal is to chill the dressing as quickly as possible. Spreading the dressing in a thin layer on a sheet pan allows it to cool very quickly. In our refrigerator, this took a little over 1 hour). Makes 11 cups. |
| Andouille Dressing |
| 6 tablespoons unsalted butter, in all
2½ pounds Andouille Sausage (preferred) or other good quality smoked pork sausage, ground (8 cups) 5 cups chopped onions 3 cups chopped celery 2½ cups chopped green bell peppers ¼ cup minced garlic 7 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce™ 5 tablespoons Chef Paul Prudhomme’s Meat Magic® 3 cups very fine dry breadcrumbs, unseasoned (preferably French bread) |
| Melt 1 tablespoon of the butter in a 5-quart pot over high heat. When the butter is melted, add the ground andouille. Cook, stirring and scraping the bottom frequently to prevent sticking, until the andouille is beginning to brown and the oil is beginning to render from the andouille, about 6 minutes. Add the onions and cook, stirring frequently, until the onions are faded and translucent, but not brown, about 5 minutes. Add the celery, bell peppers and garlic. Continue to cook, stirring and scraping frequently, until the celery and bell peppers are faded in color, about 4 minutes. Add the Magic Pepper Sauce and Meat Magic. Stir and scrape until mixed in well and the brown crust on the bottom of the pot is dissolved. Remove the pot from the heat and add the remaining butter. Stir until the butter is melted. Fold in half of the breadcrumbs, using a bottom to top folding motion. When mixed in well, fold in the remaining breadcrumbs. Continue to fold until the breadcrumbs are evenly moistened but still somewhat dry and cakey.
Remove from heat and spread on a sheet pan as thinly as possible. Refrigerate sheet pan in the coldest part of the refrigerator until dressing is very cold. (Note: The goal is to chill the dressing as quickly as possible. Spreading the dressing in a thin layer on a sheet pan allows it to cool very quickly. In our refrigerator, this took a little over 1 hour). |
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Copyright © 2002 - 2007 Crawfish Company Of Central Florida, Inc. All Rights Reserved Last modified: 04/15/2007 12:23 PM EST 151623 |
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| (504) 838-4889 |
| Cajun Turducken - 16-lbs. Feeds approxmately 8 - 12 people |
| Your price - $100.00 | Shipping Next Day $35.00 Door - Door Shipping Container & Gel-Pacs $6.00 Total Cost $141.00 |
| (504) 838-4889 |
| Recipes For Turducken Dressings |
| Cranberry Relish |
| Shrimp Dressing |
| Andouille Dressing |
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| Turducken : A boneless chicken in a boneless duck in a boneless turkey. The juices from the chicken, sausage stuffing and duck marinate the turkey from within adding and extraordinary degree of exquisite flavor to your turkey that will have your guests plesantly suprised and demanding seconds. |