Ingredients
1-1/2 cups fresh sage1/2 cup packed fresh parsley sprigs1/2 cup grated Parmesan cheese2 garlic cloves1/4 teaspoon salt1/2 cup olive oilSTUFFING:1 medium fennel bulb, chopped1 medium onion, chopped3/4 cup butter, cubed4 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper12 cups cubed day-old sourdough bread1 cup chopped peeled ripe pears3/4 cup chopped hazelnuts1 cup chicken broth1/2 cup egg substituteTURDUCKEN:1 turkey (16 to 18 pounds), skin intact and deboned except legs and wings1 domestic duck (4 to 5 pounds), deboned1 broiler/fryer chicken (3 to 4 pounds), debonedLarge needleKitchen string1 tablespoon olive oil
Preparation
For pesto, place the sage, parsley, Parmesan cheese, garlic and salt in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream; set aside.
In a large skillet, saute fennel and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. In a large bowl, combine the bread cubes, pears, hazelnuts, fennel mixture and 1/2 cup reserved pesto. In another bowl, whisk broth and egg substitute. Pour over bread mixture; stir until moistened. Cover and refrigerate until assembly.
Place turkey skin side down on a work surface; press 5 cups stuffing mixture over turkey. Layer with duck skin side down and 4 cups stuffing. Top with chicken skin side down and remaining stuffing.
Carefully pull turkey skin over filling. Truss turkey skin at 1-in. intervals with a large needle and kitchen string. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil.
Bake, uncovered, at 325° for 5-1/4 to 5-3/4 hours or until a thermometer reads 180° in the center of turducken, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. During the last 30 minutes of cooking, brush remaining pesto over turducken. Cover and let stand for 20 minutes before slicing.
