This is a turkey stuffed with a duck, stuffed with a chicken stuffed with stuffing! You will need wooden skewers and kitchen string for this recipe.
Used different ingredients. I subsituted the Stuffing, I used our family favourite of Sausagemeat, cooked then chopped chesnuts, plus I added a packet of Paxo Chesnut flavoured stuffing, mixed with an egg,when fully assembled,I it inplaced in tight fitting roasting tin, I placed 2 empty foil covered 1lb jam jams either side behind the legs to help shape the "birds" left it to set overnight prior to cooking, it retained it's shape beautifully, & looked really impressive when served, - 28 Dec 2009
Fantastic Great Success Christmas Dinner, I subsituted the stuffing with Sauagemeat , cooked chesnuts & a packet stuffing mix,thank you great recipe!! - 28 Dec 2009
Used 4# chicken 6# duck 24# turkey. Remove lot of the chicken skin duck fat/skin. Leave the wings &legs bones in the turkey for show. Made 3 diff stuffings POTATO STUFFING(boiled mashed taters~5#-1 stick butter-6 eggs-6-8 stalks celary chopped-1-1.5 bags of bread cubes-S&P) BREAD STUFFING(1 lg can broth-1 med onion chopped-7 stalks celary chopped-poultry seasoning- boil -pour over 2 loaves torn up bread-S&P) RICE STUFFING(2 boxes U Ben's Wild and Long Grain Rice-4.5 C Broth-Shredded carrots-Chopped celary-small onion chopped-poultry seasoning to taste-2 small pkgs of dried cranberries). Work on lg cookie sheet-Start with S&P both sides each bird -turkey put small amt layer potato on the turkey. duck and place on turkey. add sm amt rice on duck. Put chicken on duck & add sm amt bread. Fold each bird up around & someone tress up bird w/ cooking twine. put the roaster over the bird and flip everything over birdzilla is now breast side up in roaster. Roast covered @ 325F ~5-6 hrs (or til internal temp of chicken stuffing is 165F) place 4 metal skewers into center of chicken help conduct heat. Make sure you check bird every hrs or so & remove excess liquid in pan or it will boil/fry. Take foil off pan to brown the bird &replace if needed to finish cooking. Ours took 5 hrs and was completely cook. We did not baste it &it came out very juicy and moist. Let the bird sit at room temp for an hour. Tasted fantastic & even the left over white meat was moist and delicious days later. - 28 Nov 2006 (Review from Allrecipes US | Canada)