Recipe: Emeril's Truducken

Sage,

This is Emeril's version. I have to look for one more version; if I find if I will post it for you. Enjoy!EMERIL LIVE
SHOW #EMIA03

MUSHROOM DUXELLE

3 tablespoons olive oil
1 pound wild mushrooms, cleaned, stemmed, and chopped
1/4 cup minced shallots
2 tablespoons minced garlic
1 cup port wine
Salt and black pepper
1 deboned quail, carcass removed and skin in tact

In a large saut pan, heat the olive oil. When the oil is hot, add the mushrooms and saut for 6 minutes. Add the shallots and garlic and continue to saut for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Season the entire quail with Essence. Stuff the quail with the duxelle and set aside.

Yield: about 2-3 cups

DIRTY RICE

1 pound chicken gizzards
2 tablespoons vegetable oil
2 tablespoons flour
1 pound ground pork
1 cup chopped onions
1/2 chopped bell peppers
1/2 cup chopped celery
4 cups cooked medium-grain white rice
2 teaspoons salt
1/2 teaspoon cayenne
1/4 cup chopped green onions
1/4 cup chopped parsley
1 deboned 3-pound chicken, carcass removed and skin intact Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add this to the pot. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Season the entire chicken with Essence. Stuff the quail into the chicken. Stuff the dirty rice into the cavity of the chicken, around the quail. Reserve the remaining dirty rice.

Yield: 8 servings

RILLETTE

2 pounds duck confit, picked and bones discarded
1/4 cup minced onions
1 tablespoon minced parsley
2 tablespoons chopped garlic
1 tablespoon Cognac
1/2 stick of butter
Salt and black pepper
2 tablespoons fat reserved from the confit
1 deboned 5-pound domestic duck, carcass removed and skin intact

In an electric mixer, with a dough hook, combine all the ingredients. Beat at medium speed for about 1 minute, or until everything is well mixed. The texture should be like finely chopped meat. Season the entire duck and stuff the chicken into the duck. Stuff the duck with the rillette and set aside.

Yield: 2 1/4 cups

ANDOUILLE DRESSING

1 tablespoon vegetable oil
1/2 pound Andouille Sausage, finely chopped
1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped bell peppers
4 cups crumbled corn bead
2 cups chicken stock
Salt and cayenne
1/4 cup chopped green onions
1 deboned 20 pound fresh turkey, carcass removed and skin intact

In a large saut pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saut for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends.

Yield: 4 servings

TURDUNKEN

The stuffed bird:
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery

Preheat the oven to 400 degrees F. Place the mirepoix in a deep roasting pan . Lay the turkey on the mirepoix. Roast for 15-20 minutes to get the browning process going. Reduce the heat to 350 degrees. Cover with a lid and bake for 4 to 4 1/2 hours, or until juices run clear. Baste the turkey every 30 minutes with the melted butter. Remove from the oven and let cool for 10 minutes. Lift the turkey out of the pan and carve. Serve warm with pan juices.

Yield: 12-15 servings

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