Turducken Time: The Ultimate Creole Holiday Feast

What Is a Turducken?

If you’ve never had the pleasure, a turducken is exactly what it sounds like: a chicken stuffed inside a duck, stuffed inside a turkey—usually layered with flavorful stuffing in between. It's the crown jewel of holiday meals across the South, and it’s especially beloved in Louisiana Creole cooking.

It’s over-the-top. It’s indulgent. It’s pure joy on a platter.

A Creole Tradition with Layers

Turduckens aren’t just a fun food gimmick—they’re a celebration of abundance and flavor. In Creole culture, where blending traditions is second nature, turducken fits right in. Each bite gives you a taste of three different birds, plus layers of stuffing like cornbread, dirty rice, or andouille sausage mix.

This dish became widely popular in the late 20th century, but locals have been stuffing birds for generations as part of their holiday tables. Now, it’s a must-have for Thanksgiving, Christmas, and even Mardi Gras gatherings.

How to Cook a Turducken

Cooking a turducken might seem intimidating, but it’s surprisingly simple—especially when it’s pre-seasoned and pre-assembled like the ones we offer at Creole.net. Here’s the basic method:

Oven Roasting (Recommended)

1. Preheat your oven to 325°F.
2. Place the turducken in a roasting pan, seam side down.
3. Cover loosely with foil and roast for about 4–5 hours (depending on size), or until the internal temperature reaches 165°F in the center.
4. Remove foil for the last 30–45 minutes to crisp the outside.
5. Let rest 20–30 minutes before slicing crosswise—each slice reveals all three birds and stuffing layers.

Pro Tip: Turduckens cook best when they’re fully thawed. If frozen, thaw in the fridge for 2–3 days before cooking.

Fun Things to Know About Turduckens

• It’s a Louisiana Original: While debated, many credit Louisiana butcher Paul Prudhomme or local shops like Hebert’s with popularizing the modern turducken.
• It’s Not Just for Holidays: Down here, we don’t need an excuse. Turduckens are perfect for game days, family reunions, or anytime you want to feed a crowd.
• They Make Great Leftovers: From turducken po’boys to hearty gumbo, don’t let a single bite go to waste.

Where to Buy a Turducken

Skip the work of deboning and stuffing—our ready-to-cook turduckens are seasoned with bold Creole flavor and packed with delicious stuffing. Just thaw, roast, and impress your guests.

Shop Turduckens at Creole.net:

• All Turducken Products
• Turducken Roll – 5 lbs (Serves ~6–8)
• Traditional Turducken – 10 lbs (Serves ~15)
• Large Turducken – 14 lbs (Serves ~20–25)
• Seafood Turducken Roll – Family Feast
• Poche’s Turducken with Cornbread & Rice Dressing
• The Holy Trinity Feast (Perfect for Parties)

Don’t Forget the Sides

No holiday table is complete without classic Southern sides—and we've got everything you need to round out your Creole feast.

Shop Sides & Holiday Favorites:

• Poche’s Dressing Mix – 32 oz
• Carnival Sweet Potato Praline Casserole – 2 lb
• Carnival Crawfish Mac & Cheese – 2 lb
• Poche’s Pecan Pie – 3 oz
• King Creole Mashed Potatoes – 4 lb
• King Creole Brown Gravy – 4 lb
• King Creole Cornbread Dressing – 4 lb

...and so many more at Creole.net. Stock up now and make hosting a breeze.

What to Do with Leftover Turducken

Don’t Let the Feast End at the First Slice

You roasted it, you carved it, and you wowed the whole table. But now... the fridge is packed with leftover turducken. Don’t worry—this isn’t the time to coast on boring reheats. Turducken leftovers are rich, flavorful, and incredibly versatile. With just a few pantry staples, you can whip up brand new meals that might even rival the main event.

Here are some of our favorite ways to give those leftovers a delicious second life—Creole-style, of course.

1. Turducken Gumbo

You saw this one coming, right? A post-holiday gumbo is practically a Louisiana tradition.

Ingredients:

• 2 cups leftover turducken (chopped)
• 1/2 cup chopped onion, celery, and bell pepper
• 1/4 cup flour + 1/4 cup oil for the roux
• 4 cups chicken or turkey stock
• 1 tsp Creole seasoning
• Cooked rice, for serving

Instructions:

1. Make a medium-dark roux with flour and oil.
2. Add chopped veggies and cook until softened.
3. Stir in chopped turducken and stock. Season to taste.
4. Simmer 30–45 minutes, then serve over rice.

2. Turducken Po’boys

The perfect way to repurpose sliced meat from all three birds—turkey, duck, and chicken.

Ingredients:

• Sliced turducken meat
• French bread or hoagie rolls
• Lettuce, tomato, pickles
• Creole mustard or remoulade

Instructions:

1. Lightly toast the bread.
2. Pile on reheated turducken, dressed with your favorite fixings.
3. Add a smear of spicy mustard or creamy remoulade for a kick.

Bonus points if you serve it with leftover crawfish mac & cheese on the side!

3. Turducken Hash

A hearty breakfast (or brunch) the next day is the move.

Ingredients:

• 2 cups chopped leftover turducken
• 1–2 cups leftover dressing or mashed potatoes
• 1/4 cup chopped onion or green onions
• Eggs (optional, for topping)

Instructions:

1. Heat oil in a skillet and sauté onion until soft.
2. Add chopped turducken and potatoes or stuffing. Cook until browned and crispy.
3. Top with a fried or poached egg, if desired.

4. Turducken Fried Rice (Bayou Style)

Fusion fun—this one’s quick, easy, and full of flavor.

Ingredients:

• 2 cups cold rice
• 1–2 cups chopped turducken
• 1 egg
• Green onions, soy sauce, garlic, hot sauce

Instructions:

1. Scramble egg in a hot wok or skillet.
2. Add garlic, chopped turducken, and rice. Stir-fry.
3. Season with soy sauce, green onions, and hot sauce to taste.

A great way to clean out the fridge with style.

5. Mini Turducken Pot Pies

Warm, comforting, and freezer-friendly!

Ingredients:

• 2 cups chopped turducken
• 1 cup leftover gravy
• Mixed veggies (fresh or frozen)
• Pre-made pie crusts or biscuit dough

Instructions:

1. Mix turducken, gravy, and veggies in a bowl.
2. Spoon into ramekins or a muffin tin lined with dough.
3. Top with another layer of crust or biscuit dough.
4. Bake at 375°F for 25–30 minutes until golden.

Keep the Creole Coming

You worked hard on that turducken—why not let it shine all week long? With these leftovers recipes, you’ll keep the flavors rolling and stretch your holiday meals into something truly unforgettable.

Looking for more ideas or need a restock on sides, seasonings, or another turducken for the next celebration? Head over to Creole.net and keep the good times cookin’.

Shop Turduckens at Creole.net

Don’t forget the sides and seasonings—browse our full Holiday Favorites section for more.

Ready to Carve Into Something Special?

If you’ve never had turducken before, now’s the time. It’s bold, flavorful, and unapologetically over the top—just like every good Creole meal should be. Order yours today and make your holiday table unforgettable.