The Turducken has become a bit of a tradition in our family. A turkey with a boned duck and chicken inside, I ditched the quail (100 gram) from previous turduckenails as I didn’t want to go overboard with protein for the Christmas table.

We talked had talked about this for years and when I finally made the turducken it really is awesome!! its not just all about the excessiveness of meat inside meat, inside meat although clearly that it really cool. The duck in the middle of the turkey and the chickens actual purpose is for the fat to render down through the other meats as they cook to keep all the meat moist. So if you are actually using a free range unprocessed (not pumped full of chemicals and whatever else crap to keep them juicy) turkey, duck and chicken then the end result is amazing!

1 whole turkey (4.1 kg)
1 duck (1.6 kg)
1 small chicken (1 kg)
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First step is to  bone out all the birds. but  leave the wings and legbone in the turkey to maintain the shape when roasting.

Boning poultry is easy and gets better with practice so if you were planning on making one of these turduckens  for Christmas, and you have not boned out poultry before,  you could practice  boning out some chickens in the months leading up to Christmas. This is  a more economical way to purchase chicken meat anyway and you have a carcess left to make a lovely stock for a soup, ( have you seen the price of chicken necks and bones lately??!! thanks paleo fad! not sure why you would need to cook a stock for 40 hrs either?) Or ask your butcher to bone the birds out for you.


to bone out the bird have the bird breast side down on the chopping board, cut the skin of the bird along the backbone, and carefully cut down each side of the carcass with out piercing the skin and removing as much meat as possible from the bones.



To make the stuffing

1/2 loaf bread
1 small onion
About 2 tablespoons of each fresh herb : sage,tarragon, thyme, parsley
1 tablespoon butter
salt and pepper

Grate the bread into breadcrumbs, finely chop onion and herbs and mix alltogether. or put the bread, peeled onion, herbs and butter in the thermomix and blend speed6/40 seconds.

put the turkey skin side down on the board then lay the duck on the turkey and then the chook on the duck, put a strip of stuffing in the chook and then wrap the  duck around athe chicken and finally the turkey around the duck and sew or tie up. Unfortunatly I didn’t have any cooking twine so I sewed it up with a few bamboo skewers and that did a pretty good job, for the third ( or is it four) years I’ve forgotten to buy the bloody string!

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turn over so it is breast side up and roast in a 160 C oven

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the cooking times is going to vary hugely:  size of birds, your ovens, stuffing -if you layer the stuffing between the birds (like I did the first year) that will slow down the movement of the hot fat and so slow down the cooking time. Your Best bet is to use a meat thermometer in the fattest part of the bird nowhere near a bone to test when it is cooked. 165 is cooked, when you find a 165 spot check a few more spots like the thigh and under the wing to make sure they are all over 165, all the germs are killed at 165 so  leave it to rest. It may freak you out a little , especially if you have a (or many) pregnant persons at the meal, at 165 F  (75 c)  you may get very slight pinkish (but not red or even pink really) juice running out tempting you to put the bird back into the oven for to cook longer and dry the hell out of it! It will continue cooking while it is resting so as long as you trust your thermometer and the internal of the bird is over 75 C then it is ok!

I would recommend putting the turducken in a 160 C oven 4 hours before you want actually be sitting down to eat it. If you end up with mega fatty birds and all the fat heats up and cooks the birds really quickly in a hot 160 C oven in 2 hours, then you can always pull it out to rest, and put it back in a hot oven to heat it back up for the last 20 minutes before serving so the internal temp is back to 165 F before serving if needed.



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cut in half and slice to serve.


to make the pan gravy: leave 2 tablespoon fat in the roasting pan that you have removed the turkey from add 3 tablespoons of flour and cook over low heat for 3 minutesthen add 600 ml chicken or turkey stock, 1 tablespoon chutney, teaspoon Worcestershire  sauce and salt and pepper to  taste and cook until boiling and simmer for a few minutes and season with salt and pepper and strain.

thermomix gravy. Put 2 tablespoons fat from turkey tray in TM bowl with 2 tablespoons flour cook: 100/ 3 minutes/ speed 2. add 600 ml turkey stock, 1 tablespoon chutney, teaspoon Worcestershire sauce  /salt and pepper, cook 100C/ 15 minutes/ speed 3

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

The Real Food for Kids Cookbook e-book available NOW $9.99

The Real Food for Kids Cookbook ebook is available now!! It looks great and is easy to use. This will be so handy in the food store to check out what you need to buy, and in the kitchen.

To view in the ITunes store click here:


Kids love helping in the kitchen so why not get them involved! I am passionate about real food, simple, unpretentious, home-grown, home-cooked food to prepare and share with my children.

The Real Food for Kids Cookbook is a unique cookbook designed for parents to share with their children.

Eloise Emmett Gift Cards & Book (1 of 1)

Cooking is creative, and can be exciting, stimulating and fun whilst helping kids develop an appreciation for and love of good food. Kids learn that real food, grown and cooked with love can be delicious as well as nutritious!

The recipes are designed for parents and kids of all ages to share, starting with the simplest recipes and progressing to the more complex.

Cooking is also a great way for parents and kids to share a meaningful experience, whilst also providing a perfect opportunity to experiment and develop skills important for healthy development.

The emphasis of The Real Food for Kids Cookbook is on simple recipes that are easy to follow, packed with flavour and that incorporate lots of fun techniques to entertain the kids and keep them engaged.

Cooking will only remain a cool activity if the kids are having fun and the food is delicious!

Incorporating traditional methods of food preparation is also a core element of the cookbook – they are much more tactile and inject and element of fund into the whole cooking experience. And yes, fortunately (or unfortunately depending on your perspective) that means sticky hands and faces and plenty of mess in the kitchen – in other words kids heaven!

The Real Food for Kids Cookbook includes 40 fun recipes to you can cook with your kids. It’s a 20×20 cm full colour, hard cover, cookbook. For a limited time when you buy your book you will receive free postage anywhere in Australia and a cute and handy four pack of gift cards
For  wholesale orders please contact: orders@blackgum.com.au

Eloise Emmett Gift Cards (1 of 1)

or you can pick up a copy :

Bangor wine and oyster shed – Dunalley
Port Arthur Historic Site gift shop- Port Arthur
Vines and Designs- Copping
Murdunna Store- Murdunna
Port Arthur Lavender Farm – Port Arthur
Dymocks- Hobart
State Cinema Bookshop- Hobart
Hobart Bookstore- Salamanca
Baby2kids- Bellerive
Ciguenabebe- Moonah
Birchalls- Hobart
Book Cellar- Campbell Town
St Helens Newsagency
The Local Foodstore- Huonville
Bellerive newsagency and post office
For  wholesale orders please contact: orders@blackgum.com.au

Eloise Emmett Calendar2016 (1 of 1)

Recent reviews of the book:










 Eloise Emmett Gift Cards, Book and calendar (1 of 1)

And when you do cook a recipe from the book remember to share your cooking on Facebook or Instagram to win the prize for the month, here is more information on this months prize:



Stephanie baking Scrolls

This is Stephanie cooking the scrolls from my book, The Real Food for Kids cookbook, we did use the thermomix to  mix the dough but she measured all the ingredients into the bowl.

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This is the ‘warm spot’ steph picked for the dough to rise! she cracks me up!


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for soft bread you can leave the dough to rise a few times, knocking back in between rises, and use warm water (not hot it will kill the yeast)


Stephanie has rolled the dough out into a large square (kind of??!) and spreads butter over 2/3rds

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then vegemite over the same 2/3 rds  (?) and sprinkle with some grated cheese



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Steph loves cutting!




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Yummy lunch of freshly baked scrolls. The rising time takes a while, but if I am home anyway for the day, they really do not take much time to make. Having the scrolls wrapped and frozen to pull out to defrost for a busy morning actually makes packing the lunches in the mornings a lot easier!!

There are heaps of different filling ideas your kids will enjoy creating their own, pizza scrolls are always a hit!

Like this? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Beetroot dip

If you are a fan of the beetroot dip from the shop you will love this, I have been practising for years and this is by far my favourite!

3 medium (400 grams) beetroot
3 cloves garlic
1 onion
olive oil
2 tablespoons brown sugar
teaspoon basil
teaspoon oregano
250 grams cream cheese

peel and dice the beetroot into about 2 cm pieces and roast in a baking tray with a little olive oil the peeled garlic and the onion peeled and diced into 2cm pieces. Roast for about 20 minutes or until the beetroot is soft  add the brown sugar sprinkled over the beetroot, onion and garlic for the last few minutes of baking to caramelise. Leave to cool.

Blend well with the cream cheese and herbs until smooth season with the salt and pepper

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Food Styling Workshop at the Black Hen

I had a great day today at a food styling workshop by Michelle Crawford author of A Table in the Orchard and the blog hugoandelsa.com . The workshop was hosted by Julie in her absolutely gorgeous shop loft at The Black Hen in Deloraine.

Julie hosts all sorts of cool workshops in the loft, recently  blackboard writing and Christmas wreath making. And the shop is full of pretty home wares.

The road trip was fun too and gave Arwen, Sarah and I a good chance to chat food, photography, travel, wine, vintage props and we also discussed some big ideas we have for future projects!

The Delicious lunch served to us today was; spinach and fetta pie, potato salad, cheese and a chocolate cake with home made ice-cream.

and here are my favourite pics

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table 3 (2 of 3)

table 5 (1 of 1)table (1 of 1)potato salad (1 of 1)menu (1 of 1)cheese cut (1 of 1)cheese (1 of 1)cake (1 of 1)waffles 2 (1 of 1)