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Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF
Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF

Before you jump to Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more green we won’t be able to resolve the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they must do this soon. The kitchen area is a good starting point saving energy by going more green.

Start with replacing the bulbs. Complete this for the whole house, not just the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you should use them in place of incandescent lights. They cost somewhat more initially, but they last ten times longer, and use less electricity. Utilizing these types of longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. Along with different light bulbs, you have to learn to leave the lights off when they are not needed. The family spends major time in the cooking area, and how often does the kitchen light go on in the morning and is left on all day long. And it’s not confined to the kitchen, it goes on in other parts of the house also. Try keeping the lights off until you absolutely need them, and see how much electricity you can save.

As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not really that difficult. A lot of it really is simply making use of common sense.

We hope you got benefit from reading it, now let’s go back to vickys turducken roulade (three bird roast) gf df ef sf nf recipe. To cook vickys turducken roulade (three bird roast) gf df ef sf nf you need 8 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF:
  1. Get 1 boneless turkey breast, around 2lbs / 900g
  2. Take 1 boneless, skinless duck breast, around 1lb / 450g
  3. You need 1 boneless, skinless chicken thigh, around 1/2 lb / 200g
  4. Get olive oil
  5. Get salt
  6. You need black pepper
  7. Provide 1 my recipe for cornbread stuffing, link below
  8. Use 180 ml chicken stock
Steps to make Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400°F
  2. First butterfly the turkey and duck breasts. This just means cut through one side almost to the other side so you can then open the breast out like a book or a pair of butterfly wings
  3. The poultry pieces all need to be the same thickness, so place them each between 2 sheets of parchment paper or cling wrap and lightly pound them with a rolling pin so they are all around half an inch thick all over but evenly shaped
  4. Clear your workspace and lay a sheet of cling wrap down. Place lengths of butchers twine on top, down every couple of inches from top to bottom. Place the butterflied turkey breast skin side down on top of this
  5. Rub the turkey with a little olive oil and season lightly with salt and pepper. Cover with a layer of stuffing keeping a border about 2 inches back from the edges. Pack it down a little, again around the same thickness as the turkey - - https://cookpad.com/us/recipes/350505-vickys-cornbread-stuffing-gluten-dairy-egg-soy-free
  6. Now lay the butterflied duck breast on top and again, oil, season and cover with stuffing
  7. Place the chicken thigh on top of that and oil and season it
  8. Now using the cling wrap to help you, tightly roll the turkey over the duck and chicken jelly/swiss roll style, overlapping the bottom slightly to make a cylindrical kind of sausage shape
  9. Gently start removing the cling wrap and tying the butchers twine around the 'sausage' to secure it so it doesn't spread open in the oven
  10. Place in a small oven tray, seam down, rub some butter or sunflower spread over the chicken skin and season lightly with more salt and black pepper. Add the chicken stock to the bottom of the tray. This will help replace the juices in the meat that the stuffing soaks up and give you a base for your gravy
  11. Cover the tray tightly with foil and roast for 90 minutes
  12. Remove the foil, baste with the juices and return to the oven to colour for a further 30 minutes. If you like the skin darker and crisper leave it a little longer
  13. Remove from oven tray and let stand for 15 - 20 minutes wrapped with foil to seal in the juices, then snip off the butchers twine and slice into thick slices
  14. Serve with roast potatoes, carrots, sprouts, cocktail sausages wrapped in bacon, extra stuffing, chicken gravy and cranberry sauce

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