Truducken is basicaly a de-boned turkey stuffed with a de-boned duck stuffed with a deboned chicken, ...

The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.

Prepare Turkey: Rinse the turkey, remove neck and giblets.

Debone Place turkey, breast side down, on a clean flat surface. Cut through the skin along the length of the spine.

Use tip of knife, starting from the neck.

Separate meat from rib cage on one side toward neck.

Cut through the meat to expose the shoulder blade; cut meat away from and around bones, severing bone at the joint to remove shoulder blade.

Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to meat.

Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin.

Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side, exposing bones left to deal with).

Keep the leg attached to the meat.

Repeat boning procedure on the other side of the bird. You should end up with a flat boneless,except for wings and legs, turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.

Cooking Preheat oven to 300 F.

Carefully turn the turducken over, so it is seam-side down and breast-side up.

Place turducken in a heavy roaster. Roast 3 to 4 hours, with meat thermometer inserted in the very center, until the temperature reaches 165 F. Baste hourly with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.

Let turducken rest 30 minutes before carving and slice turducken across the breast to serve.

Stock: Use carcass to make stock. Stock is needed for making stuffing and gravy. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat overnight.

Sausage stuffing: Saute 3 cups onions and 1-1/2 cups celery until onions are dark brown-- about 10 to 12 minutes.

Add 2 lbs sausage to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently.

Add paprika (3 tbsp.) and minced garlic (3 tbsp.) and cook approximately 3 minutes over medium heat, stirring occasionally.

Stir in 3 cups of stock and bring to simmer. Continue cooking until water evaporates and oil rises to top, about 10 minutes.

Stir in 2-3 cups toasted bread crumbs and mix well. Add more bread crumbs if mixture is too moist.

Enjoy your meal!