Dan Hixon & 3 Eyz BBQ Turducken Cornbread Stuffing Recipe

INGREDIENTS

VEGETABLE INGREDIENTS green and red pepper onion garlic turkey stock celery carrot rubbed sage SAUSAGE sage sausage andouille sausage BREAD sourdough, white bread and corn bread paprika

PREPARATION:

1. Debone all three birds. Leave fat on all three birds. Trim bone chips and cartilage.
2. Rub olive oil over birds, then apply light amount of rub.
3. Season interior of each bird with rub. Construct turducken with stuffing between each layer.
4. Sew together with a needle and butchers twine. Season exterior.
5. Cook in pan at 250 degrees for a few hours, once desired color is achieved, raise heat to 275.
6. Remove from heat and let cool for 45 minutes before slicing.

This recipe appears in: Summer