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For the birds:

1 fresh chicken, 3 to 4 pounds

1 fresh Muscovy duckling, 5 to 6 pounds (see Tips, page 254)

1 fresh turkey, 16 to 20 pounds

1½ cups Cajun Blackening Rub (page 373)

Oil for coating grill grate

For the stock:

Carcasses from boned turkey, duck, and chicken

1 large onion, quartered

1 large carrot, quartered

1 large rib celery, quartered

About 2 gallons water

8 sprigs flat-leaf parsley

8 sprigs thyme

2 bay leaves

2 teaspoons kosher salt

For the cornbread:

2 eggs

1 cup buttermilk

6 tablespoons (¾ stick) butter, melted, or vegetable oil

2 tablespoons light brown sugar

1 teaspoon kosher salt

4 teaspoons baking powder

1 cup yellow cornmeal (stone-ground is best)

1 cup all-purpose flour

For the stuffings:

8 tablespoons (1 stick) butter

1 large loaf (1 to 1½ pounds) Italian or French bread, cut into ¼ to ½-inch cubes

2 cups pecans

1½ pounds andouille or other fresh spicy pork sausage

5 onions, chopped

5 ribs celery, chopped

3 bell peppers (a mix of colors), seeded and chopped

4 cloves garlic, minced

¾ cup chopped fresh flat-leaf parsley

2 teaspoons dried sage

2 teaspoons dried savory

2 teaspoons dried thyme

2 teaspoons paprika

½ teaspoons kosher salt

1 teaspoon ground black pepper

¼ to ½ teaspoon cayenne pepper

2 dozen oysters, shucked (see Tips, page 254)

4 eggs, beaten

2 to 4 hard-cooked eggs (see Tips, page 255)

For the gravy:

1½ tablespoons cornstarch dissolved in ¾ cup cold water Kosher salt and ground black pepper to taste

* * *

ASSEMBLING THE TURDUCKEN

1. Season the boneless birds.

2. Stuff the turkey legs and wings.

3. Put the duck on the turkey and spread with stuffing.

4. Put the chicken on the duck and spread with stuffing.

5. Center the hard-cooked eggs over the stuffing on the chicken.

6. Fold up the chicken.

7. Fold up the duck.

8. Fold up the turkey.

9. Sew up the back of the turkey.

10. Turn the turkey right-side up and truss with twine.

STRUCTURE OF THE TURDUCKEN

1. Turkey

2. Cornbread stuffing

3. Duck

4. Oyster stuffing

5. Chicken

6. Hard-cooked eggs

TIPS

• For information on types of ducklings, see the introduction to the Smoky Barbecued Duck recipe (page 200). Either a Long Island or Muscovy duck will work here, but a Muscovy is preferred because it is less fatty. If using a Long Island duck, dry out the skin according to the directions on page 200.

• This recipe calls for making poultry stock, since you have the bones anyway. But you could use about 10 cups (2½ quarts) prepared chicken stock if you prefer.

• We make the two stuffings simultaneously in separate pans, since many of the same ingredients are used in both stuffings. If you have only one large sauté pan, make the two stuffings sequentially, wiping out the pan between batches.

• You’ll have enough work to do in this recipe, so ask your fishmonger to shuck the oysters for you, saving the oyster juices or “liquor” so you can moisten the stuffing with it. Or to shuck the oysters yourself, cover your hand with a thick dish towel or oven mitt to protect it, and set a medium bowl on a work surface. Put an oyster in the towel in the palm of your hand and work over the bowl to catch the oyster juices. Dig the tip of an oyster knife or a pointy can opener deeply into the hinge of the oyster shell, then pry open and pop the two halves loose. Slide the oyster knife or a dull knife such as a butter knife all the way under the oyster meat as close to the shell as possible, cutting the meat from the shell. Don’t use a sharp knife here, since it could easily cut you. If you can’t find fresh oysters in the shell, use about 1 pint raw oysters. Drain the raw oysters before adding them to the stuffing, and save the liquid for moistening the stuffing.

• Two to four hard cooked eggs will fit inside the chicken depending on the bird’s size. To hard-cook the eggs for the center of the turducken, put the eggs in a single layer in a saucepan and cover with 1 inch of cold water. Bring to a boil over high heat. When the water begins to boil, remove the