Turducken Roast

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  • 6 tablespoons plus 2 teaspoons butter, divided
  • 2/3 cup water
  • 1 tablespoon TABASCO® brand Chipotle Pepper Sauce
  • 1 teaspoon brown sugar
  • 2 cups dry cornbread stuffing mix
  • 2 boneless, skinless turkey breast cutlets (about 1/2 pound)
  • 2 boneless duck breasts (about 1/2 pound), skinned
  • 2 boneless, skinless, thinly cut chicken breast cutlets (about 1/4 pound)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


Combine 6 tablespoons of the butter, water, TABASCO® Chipotle Sauce, and brown sugar in a small saucepan and bring to a boil. Remove from heat and stir in the cornbread stuffing mix. Let sit for 3 minutes, fluff with a fork, and set aside.

Pound all meat between two pieces of waxed paper until very thin. Sprinkle all 6 cutlets with salt and pepper. Spread 1/4 cup stuffing over each of the 2 turkey cutlets. Place the duck cutlets on top of the stuffing, and spread another 1/4 cup stuffing over each of the 2 duck cutlets. Place the chicken cutlets on top of the stuffing.

Turn both stacks of layered cutlets so the longest side of each is closest to you. Using the waxed paper as a guide, roll the meat away from you as tightly as possible, so the chicken is in the center of the roll. Repeat with remaining cutlet. This will yield 2 roasts that are approximately 9 inches long and 2 inches wide.

Use toothpicks or twine to secure the roasts and transfer to a roasting pan. Top each with 1 teaspoon of butter and bake in a 350°F oven for 45 minutes or until done. Let rest 5 minutes; slice into rounds and serve.

Makes 4 servings.

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