Kenmore Live Studio: Turducken Date Night Hero - Homemade Turducken Recipe and Wine Pairings

Here at the Kenmore Live Studio Chef Paul Morrison and Executive Chef Patrick Quakenbush of Zed 451 demonstrate how to prepare a turducken from start to finish, including making the stuffing for and the cranberry based chutney. Watch to learn how to prepare a unique and popular main course for your next holiday dinner!

Jess Altieri of Wine Channel TV also discusses some New Zealand wine that pairs perfectly with turducken. Watch to learn about Kumeu River Chardonnay (one of the top-rated Chardonnays in the world), Seresin Estate Pinot Noir, and Neudorf Moutere Riesling from an expert wine sommelier!

Jess adds some insight into the best types of wine to drink as a perfect pairing to turducken as Chef Paul Morrison and Executive Chef Patrick Quakenbush of Zed 451 put the finishing touches on their turducken. Watch to see the finishing touches applied to this holiday meal that is perfect for two people to make together!

To close the show, Executive Chef Patrick Quakenbush of Zed 451 delivers the Genius Tip of the Day. Watch to learn a great tip you can use the next time you cook anything - especially if you're cooking with wine!

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Recipe: Turducken Terrine
Chefs: Patrick Quakenbush and Paul Morrison
Yield: 1 Turducken
Shelf Life: 3 Days

Tools:
Cutting board, chef knife, ring mold, large bowl, spoon, saute pan, meat hammer, aluminum foil, 2" hotel pan

Ingredients:
2 oz Turkey Breast (cut with ring mold and pounded thin)
2 oz Duck Breast (cut with ring mold and pounded thin)
2 oz Chicken Breast (cut with ring mold and pounded thin)
2 T Cranberry Chutney
3 T Cheddar Bisquit Stuffing
2 T Turkey Veloute
6 cups water
Salt & Pepper to taste

Method:
1. Take duck breast and score the fat cap. Render the fat cap under very low heat until cap is gone and cool. Place duck breast between two pieces of plastic wrap and pound thin about ¼" using a meat mallet. Cut out round pieces using a 3" ring mold (do the same with the raw chicken and turkey), reserve.
2. Using a piece of cardboard, cut a 3" round piece the same size as the ring mold and cover with aluminum foil.
3. Place the covered cardboard into the bottom of the ring mold and cover the bottom outside of the mold with foil. This will stop the water from seeping in the mold while cooking.
4. Place the ring mold inside of the 2-inch hotel pan. Spray the inside of the ring mold with non-stick spray.
5. Lay the thin turkey breast inside the ring mold at the bottom. On top of that, place 1.5 T of stuffing, then 1 T of cranberry chutney. Spread evenly.
6. Next, lay the chicken on top of the chutney. The chutney will work as edible glue. Repeat the steps with the stuffing and chutney. Last, top with the duck breast.
7. Once ring mold is full, pour water in hotel pan. The water should be 1/3 of the way up the ring mold. Cover with aluminum foil and bake at 350 degrees Fahrenheit for 30-35 min or until it reaches an internal temperature of 165 degrees.
8. Finish with the Turkey Veloute. First circle the plate, then zig zag over the top. Garnish with watercress salad.

Enjoy!

eventName: Date Night Hero with The Turducken
eventLiveDate: 10/21/11
talentName: Paul Morrison, Patrick Quakenbush, Jess Altieri
segmenttypeID: 13

Category:

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