1 lb. regular or sage breakfast sausage
1 cup apples cut up fine
½ cup celery cut up small
1 medium onion cut up small
Herb stuffing mix (1 or 2 pkgs. Depending on size of turkey to stuff) It tells on the bag how large of a bird it will stuff.
Debone birds
Put together with a layer of stuffing between each layer of bird.
See the recipe for Dad's Stuffing
Cover in foil and bake at 350°F for 15 minutes per pound using the weight of the birds before they were deboned and add 45 minutes for the stuffing. Check for juices every hour. Your meat thermometer should reach 165°F.
Pull off the foil a couple hours before the turducken is done
When at temperature, broil for 2-3 minutes to brown the skin
Alternative Settings:
200-225°F, ~15 minutes per pound.
220°F, 60 - 75 mins per kilogram
To reduce the amount of liquid that will be produced, cook the veggies for the stuffing before making it and putting it in Turducken.
Sites to checkout:
http://www.ehow.com/how_4861932_make-a-turducken.html