Have you ever made the famed Turducken? I’ve cooked it a few times. Twice after purchasing it with all the work done. And twice I’ve made it as a ‘roll’.

I do have a recipe to make it myself. In fact, I’ve had the recipe for 20+ years. However, I’ve yet to get brave enough to debone all these birds on my own. You can find Paul Prudhomme’s recipe here.

Just recently, I purchased another prepared Turducken and the meat to make a roll, all for our dinner group. Our theme this month was Out of This World, and was inspired by a genealogy find: The name Picard. Just like the captain of the Enterprise on Star Trek.

To start our dinner, I set a pretty Fall table.Then it was time to cook.

I didn’t get a photo of the Turducken before it went in the oven, but did remember to take a photo of my ‘roll’.  It looked even better when it came out of the oven. Except that little pale spot? The duck skin I’d put on top stuck to the lid!And here’s the Turducken when it came out of the oven.The Duck meat created so much juice. I poured it off into a jar and almost half of it was fat! I put that in the fridge for the fat to harden up and I’ll throw the fat away. My hubby will get some nice soup with the broth that’s left over.

Here’s the Turducken browned up a little more, and ready to be carved.And my Turducken roll browned up, and carved.I wasn’t the only one to brought an out of the world dish to our dinner.

My friend, Jan, brought a dish that I’ve never seen or heard of before. Meat Fruit. It took her four days to make it!    These looked amazing. Unfortunately, I couldn’t have any, but enjoyed watching Jan’s joy as everyone else dove into them.To round out our dinner, our shepherdess friend brought Shepherd’s pie, with meat from her own flock.It was a great dinner, and there are lots of Turducken leftovers.

Happy creating!