Supernatural Turducken Slammer & Stuffing Recipe
Anyone familiar with Supernatural know that Dean loves food; among beer, girls, and kicking monster butt. In episode 9, of season 7, Dean enjoys the “wonderfully” addicting local special from Biggerson’s; the pepperjack turducken slammer.
This past weekend, the Fiance and I decided to try our hand at cooking (and eating) our first ever turducken; complete with all the fixings of course! We then made pepperjack turducken slammers with our leftovers.
The Turducken:
We acquired our pre-made turducken from a local meat shop, P Sher & Co.. The birds came de-boned (aside from the turkey legs and wings), and already bundled up in one another. All we had to do was stick it in our giant roaster oven and cook it. We cooked it at 450 F for 3 hours.
We were a little ahead of schedule for dinner, so the meat did dry out a little, but not too bad. Overall it tasted great and honestly I couldn’t tell much of a distinction between the 3 birds (despite eating all 3 bird types prior and knowing their different flavor profiles).
While we had many side dishes accompanying our turducken, I’m going to share the stuffing recipe with you guys. This way you can make a “Thanksgiving sandwich” with your turducken (meat, stuffing, cranberries) should you like an alternative to the pepperjack slammer option. Here is my family recipe, passed down from my Grandma, for Thanksgiving stuffing:Ingredients-
- 20 slice of white bread
- 1 cup butter
- 1.5 cups celery, finely chopped
- 3/4 cup onion, finely chopped
- 1/4 teaspoon pepper
- 1 tablespoon salt
- 2 teaspoons poultry seasoning
- Dash of sage & thyme
Directions-
1. The night before, tear up your pieces of bread into small chunks. Spread them out on sheets of wax or baking paper on the table to dry overnight.
2. Preheat oven to 325 degrees F. In a medium saucepan, melt your butter on medium-medium low heat.
3. Add your chopped onions and celery and simmer for 5-10 minutes until they start to turn color and soften. Mix in your spices.
4. Layer the bread crumbs and butter mix in a larger bowl, then mix with a wooden spoon. You can add 1/3 cup hot water to help moisten the stuffing.
5. Stuff your bird (we didn’t have any room in the turducken) or place in a 9×13 baking pan. Cover with foil.
6. Bake 40-50 minutes. Stir the stuffing halfway through cooking, or mix some of the extra moist stuffing from your bird with the stuffing in the pan. Since we didn’t have any stuffing in the bird, we took half a cup of the juice from the cooking turducken and mixed it into the baking pan.
Dean’s Biggerson’s special sandwich consisted of:
- Toasted bread
- Turducken
- Lettace
- Tomato
- Pepperjack cheese
- Leviathan engineered goo (but I’d probably skip this ingredient)
Dean’s always finding some amazing sandwich or burger to eat; sadly never his pie though. Which Dean favorite food location or dish have you always wanted to try?
Not going to lie, I’ve ALWAYS wanted to make a turducken…mostly because of the name ha 🙂
DO IT 🙂 It’s really no different than making a turkey..well, maybe a little more fun because of the name. Haha
For some reason, the thought of turducken has kind of always grossed me out, but it looks like it turned out really yummy!
Yeah, for some reason I think the turducken’s gotten a kind of bad or joking rap…but it’s really great too be honest.
This is just **AWESOME** Do you know who is printing this out atm?? Yup! ME!
Awesome Pepi! Let me know how it turns out 🙂
This is great!! I just got done watching this episode 🙂
Thank you Jasmine. First time through watching? Or enjoying some reruns?
Did you make turducken gravy,if so how was the flavor?
We sure did! I don’t personally eat gravy, so I can’t attest, but Ron says it was good and the whole pot of it disappeared by the end of the dinner, so I think the rest of our guests would agree 🙂
That looks great. You should’ve made a video of it too, I’d love to see how it turned out from different angles. I’ve been in the mood for Turdecken recently for some reason, so I’m definitely trying this recipe out.
Thank you Saim. That’s a good idea. Perhaps next time I do a recipe I’ll see about doing a video too. Best!