Saturday, January 18, 2014

Turducken Rolls for Thanksgiving

I was fortunate to live in a another country for a good period of time where I could immerse into the local culture and get to know the people living there. Two years ago, we got invited to a friend's house to celebrate Thanksgiving with her family. We drove for about five hours from Boston to New Jersey in the cold morning. It was quite an interesting ride because it was a first for us to drive from state to state in the United States. :P

The invitation to the Thanksgiving dinner was a game changer for us. It showed us traditions of a different culture and my hubby and I were delighted with the idea of giving thanks for the blessing of the harvest and of the preceding year. We loved it so much that we decided we will have our own every year. Although we are not farmers, I believe 'harvest' is basically means everything we reap from what we sow. On this festival, we would like to invite our families over to spend sometime together and to enjoy what we had in New Jersey "Turducken". It is a roasted dish made from Turkey, duck, chicken and fillings. I had the real thing in the states but I think I needed courage to duplicate the same thing here so I opted for a simplified version, Turducken rolls. 

  • 2 pieces of Chicken Breast, thin fillets 
  • 3 pieces of Turkey Breast fillet
  • 1 piece of Duck Breast, cut into 3 strips
  • 2 pieces of Italian sausages
  • 8 slices of Prosciutto/ Parma Ham 
  • Sea Salt and Black Pepper
  • Paprika
  • Cooking oil
  • String to tie 

  1. Remove the meat from the sausage casing. Set aside in a bowl. 
  2. Pat dry the meat. 
  3. Lay a cellophane sheet on a chopping board. 
  4. Lay the turkey breast on the cellophane sheet. Sprinkle some salt and pepper. 
  5. Lay the chicken fillet on top of the turkey fillet. The chicken should no bigger than 2/3 of the turkey. Sprinkle salt and pepper. 
  6. Next, place a strip of duck on top of the chicken fillet. 
  7. Lay some of the sausage meat on top of the duck. Sprinkle with salt and pepper. 
  8. Roll the meat with the help of the cellophane sheet. Tighten it like a sweet wrapper. Let it rest in the fridge for an hour. 
  9. Repeat steps 3-8 for the rest of the meat. 
  10. Remove from fridge. 
  11. Remove the cellophane sheet from the meat. The shape of the roll should stay. 
  12. Sprinkle salt, pepper and paprika. 
  13. Wrap the rolls with Prosciutto and carefully tie the roll using the string. 
  14. In a heated oven of 160 degree celsius, bake the rolls for about 30 minutes (depending on the thickness of the rolls) or juices run clear.