Danish-style Stuffed Poultry Delight

Ingredients

In this Danish adaptation of the Turducken, we incorporate Danish spices and traditional ingredients into the marinade and stuffing. The flavors are adjusted to suit the Danish palate, resulting in a unique fusion of American and Danish cuisine. Additionally, the cooking techniques and presentation may differ slightly to align with Danish culinary traditions. We alse have the original recipe for Turducken, so you can check it out.

• 1 deboned turkey (4 kg / 9 lbs) 1 deboned turkey (4 kg / 9 lbs)
• 1 deboned duck (2 kg / 4.5 lbs) 1 deboned duck (2 kg / 4.5 lbs)
• 1 deboned chicken (1 kg / 2.2 lbs) 1 deboned chicken (1 kg / 2.2 lbs)
• Danish-style marinade: Danish-style marinade:
• 2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) vegetable oil
• 2 tablespoons (30 ml) apple cider vinegar 2 tablespoons (30 ml) apple cider vinegar
• 2 tablespoons (30 ml) Danish mustard 2 tablespoons (30 ml) Danish mustard
• 2 tablespoons (30 ml) honey 2 tablespoons (30 ml) honey
• 1 tablespoon (15 ml) dried thyme 1 tablespoon (15 ml) dried thyme
• 1 tablespoon (15 ml) dried rosemary 1 tablespoon (15 ml) dried rosemary
• 1 tablespoon (15 ml) paprika 1 tablespoon (15 ml) paprika
• 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) black pepper 1 teaspoon (5 ml) black pepper
• Danish-style stuffing: Danish-style stuffing:
• 200 grams (7 oz) Danish rye bread, cubed 200 grams (7 oz) Danish rye bread, cubed
• 100 grams (3.5 oz) bacon, diced 100 grams (3.5 oz) bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 apples, peeled and diced 2 apples, peeled and diced
• 100 grams (3.5 oz) prunes, pitted and chopped 100 grams (3.5 oz) prunes, pitted and chopped
• 1 tablespoon (15 ml) fresh parsley, chopped 1 tablespoon (15 ml) fresh parsley, chopped
• 1 tablespoon (15 ml) fresh thyme, chopped 1 tablespoon (15 ml) fresh thyme, chopped
• 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) black pepper 1 teaspoon (5 ml) black pepper
• 100 ml (3.4 fl oz) chicken broth 100 ml (3.4 fl oz) chicken broth

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 15g (Sugars: 5g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, whisk together all the marinade ingredients until well combined.
3. 3.
   Place the deboned turkey on a clean surface and generously brush the marinade all over the turkey, making sure to coat both the inside and outside.
4. 4.
   In a separate bowl, combine all the stuffing ingredients and mix well.
5. 5.
   Spread the stuffing mixture evenly over the inside of the turkey.
6. 6.
   Place the deboned duck on top of the stuffing layer in the turkey and repeat the process by brushing the marinade over the duck and adding another layer of stuffing.
7. 7.
   Finally, place the deboned chicken on top of the duck, brush with marinade, and add a final layer of stuffing.
8. 8.
   Carefully roll the turkey, ensuring that the stuffing and poultry are tightly secured within.
9. 9.
   Use kitchen twine to tie the rolled turkey at regular intervals to maintain its shape.
10. 10.
    Transfer the rolled turkey to a roasting pan and cover with aluminum foil.
11. 11.
    Roast in the preheated oven for 4 hours, removing the foil during the last hour to allow the skin to crisp up and turn golden brown.
12. 12.
    Once cooked, remove from the oven and let it rest for 20 minutes before carving.
13. 13.
    Serve the Danish-style Stuffed Poultry as the centerpiece of your festive meal.

Treat your ingredients with care...

• Danish rye bread — Ensure the bread cubes are dry and slightly stale for better absorption of flavors in the stuffing.
• Bacon — Opt for a high-quality bacon with a good balance of fat and meat for the best flavor in the stuffing.

Tips & Tricks

• To ensure even cooking, use a meat thermometer to check the internal temperature of the poultry. It should reach 75°C (165°F) for safe consumption.
• For a crispier skin, baste the rolled turkey with the pan juices every 30 minutes during roasting.
• Leftovers can be refrigerated and enjoyed for up to 3 days. They make delicious sandwiches or can be used in salads.

Serving advice

Slice the Danish-style Stuffed Poultry into thick slices and serve it with traditional Danish sides like caramelized potatoes, red cabbage, and pickled cucumbers. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Present the sliced Danish-style Stuffed Poultry on a large platter, arranging the slices in an attractive pattern. Decorate the platter with sprigs of fresh herbs and serve with a side of the traditional Danish sides.