Serious Eats: Recipes
The Ultimate Turducken
Note: You can use whatever sausage you like for this recipe. I prefer using a sweet sage sausage because it reminds me of traditional Thanksgiving sausage stuffing. If you are concerned about the safety of cooking in plastic wrap, use butcher's twine along with heat-approved vacuum-sealed bags designed for sous-vide cookery. The most difficult part is boning out the birds, but it's not as hard as it seems. Follow the step-by-step slideshow here.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
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