Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [186]
8. Return the pecan pan to medium-high heat. Cut the sausage into small cubes or remove from its casing (if necessary) and add to the pan. Cook, breaking up the meat with a spoon, until lightly browned all over and the fat begins to render, 5 to 7 minutes. Meanwhile, return the other sauté pan to medium-high heat so that you can prepare both stuffings simultaneously. Melt the remaining 4 tablespoons butter in that pan, then divide the onions, celery, bell peppers, and garlic between the 2 pans. Cook until the vegetables are tender, 8 to 12 minutes. Divide the parsley, sage, savory, thyme, paprika, salt, black pepper, and cayenne between the 2 pans. Stir until heated through, then remove the pans from the heat. Stir the sausage stuffing mixture into the cornbread crumbs in the bowl. Stir the other stuffing mixture into the Italian or French bread cubes in the other bowl. Stir the oysters into the bowl with the bread cubes. Add enough of the prepared poultry stock to the oyster juices to equal 1 cup. Drizzle the liquid over the oyster stuffing, stirring it in along with 2 of the beaten eggs. Drizzle about 1 cup of the poultry stock over the cornbread-sausage stuffing, stirring it in along with the remaining 2 beaten eggs.
9. Remove the turkey from the refrigerator and open up the bird as flat as possible. Stuff the leg and wing cavities with the cornbread-sausage stuffing, pushing it in with your hands and the handle of a wooden spoon or other narrow tool. Use enough stuffing so that the legs and wings are propped up and look as if they have bones, 1 to 2 cups per cavity. Spread 2 to 3 cups of the remaining cornbread stuffing over the exposed turkey meat, patting it into an even layer about ½ to ¾ inch thick. You should have 6 to 8 cups of cornbread stuffing left over. Tightly cover the turkey and remaining stuffing and refrigerate overnight.
10. Ten to twelve hours before serving time: Heat the grill as directed for high direct heat. Remove the chicken, duck, and stuffings from the refrigerator about 20 minutes before grilling.
11. Brush the grill grate and coat it with oil. Put the boneless duck, skin-side down, on the grill directly over the heat. Cook just until the meat is seared on both sides but not cooked through, 2 to 3 minutes per side. Repeat with the boneless chicken. Remove the birds to foil-covered baking sheets.
12. To assemble the turducken, remove the stuffed turkey from the refrigerator. It should be flat, with the skin side down and the stuffing facing up. Put the seared boneless duck, skin-side down, over the stuffing on the turkey and spread the duck as flat as possible. Spread about 4 cups of oyster stuffing over the duck meat, patting it into an even layer about ½ to ¾ inch thick. You should have 6 to 8 cups of oyster stuffing left over. Cover and refrigerate the remaining stuffing.
13. Put the seared boneless chicken, skin-side down, over the stuffing on the duck and spread the chicken as flat as possible. Spread 3 to 4 cups of the remaining cornbread-sausage stuffing over the chicken meat, patting it into an even layer about ½ to ¾ inch thick. You should have 3 to 4 cups of cornbread-sausage stuffing left over; cover and refrigerate it. Peel the hard-cooked eggs under cool running water. Center the eggs on the chicken over the stuffing; the eggs should be in a horizontal row.
14. Grab one side of the chicken and stuffing and fold it tightly over the horizontal row of eggs. It should fold almost to the opposite side of the row of eggs. Repeat with the other side of the chicken, folding it tightly over the first side. Next, fold one side of the duck tightly over the chicken, holding the stuffed chicken firmly in place. Fold the other side of the duck tightly over the chicken, still holding the chicken firmly in place. Finally, fold one side of the turkey over the duck, holding the stuffed duck firmly in place. Fold the other side of the turkey over the duck, still holding the duck firmly