Single Serving Turducken Ballotines
What is Thanksgiving but a day to be an unapologetic glutton. And the most gluttonous of Thanksgiving traditions would have to be the Turducken. For those that haven’t heard of this monstrosity before here goes an explanation. A duck, stuffed inside the cavity of a chicken, stuffed inside the cavity of a turkey…then cooked. Since many of us are having pared down dinners this year, I’ve created a junior monstrosity…single serving turducken ballotines.
What Is A Ballotine?
A ballotine is a traditional French way of cooking meat, and for these single serving Turducken ballotines this method works perfectly. Simply put a ballotine is the boneless thigh of a chicken stuffed with forcemeat, tied up, and cooked.
Since I want to make single serving Turduckens I’m using a turkey thigh wrapped around chicken sausage. Wait, what about the duck?
Well if you’ve seen any of my other duck recipes like my duck breast with plum sauce, or my yakitori duck salad with rocket and figs, I always say to save the rendered fat. And this is a reason why. It is a great frying fat. If you haven’t been cooking duck often enough to save up some fat, you can usually buy it at the butcher section of your local grocer.
How To Make Turducken Ballotines
In a pan on medium high heat add a bit of the duck fat and fry the ballotines. Make sure to lightly salt the meat before adding it to the pan. Fry just enough to brown the top and bottom, about two minutes a side.
Move the turducken ballotines to a roasting dish and add a cup or two of chicken stock. Actually here you can add turkey or duck stock if you have it. The point is we are using stuff from three different birds. Place the tray into the oven at 175 Celsius (350 Fahrenheit) and braise for 25 minutes. How easy is that.
Can You Make Turducken Gravy?
Of course you can! In a pan (can be the same pan from before…no cleaning necessary) add another tablespoon or two of duck fat and let it melt down on medium heat.
Add a bit of flour to absorb the fat and whisk it around to cook off the raw flour taste. Then just ladle in some of the fatty turducken braising liquid until you get your desired consistency. I also sprinkle in some salt, freshly cracked black pepper, and some fresh thyme.
Cut off the strings when you are ready to serve and enjoy your single serving turducken you disgusting glutton. Happy Thanksgiving to one and all! I like to serve these alongside some sticky white rice to sop up all that extra gravy.
Single Serving Turducken Ballotines
- Roasting Dish
- Cooking Twine
- 6 Turkey Thighs boneless
- 50 grams Chicken Sausage
- 3 tbsp Duck Fat
- 1 cup Chicken Stock
- 1 tbsp Flour more or less as needed
- 1 tsp Black Pepper freshly cracked
- 2 sprigs Thyme optional
- Salt to taste
- Lay out your boneless turkey thighs and spoon a bit of chicken sausage into the middle.
- Use the twine to tie them up into sealed balls. Salt the meat.
- In a pan on medium high heat add a bit of duck fat and fry the ballotines about 2 minutes a side until they are browned. Move to a roasting dish.
- Add the chicken stock to the roasting dish and braise the turducken ballotines in the oven preheated to 175 Celsius for 25 minutes. Remove from the oven and let rest for 5 minutes. Do not discard the braising liquid.
- In pan add the rest of the duck fat and some flour to absorb the fat. Cook the mix a bit so you don't taste raw flour. Ladle in some of the braising liquid and whisk the gravy until your desired consistency. Add the black pepper, thyme, and salt to taste.
- Before serving cut off the cooking twine and serve alongside the turducken gravy. Enjoy and Happy Thanksgiving.