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  • Turducken Chili
  • Turducken Chili
  • Turducken Chili
  • Turducken Chili

Turducken Chili

Food | April 05, 2017 | Nik Manojlovich
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Game for some chili? This incredible TURDUCKEN CHILI recipe may very well be the ultimate comfort food for all you poultry lovers out there.

The idea for this recipe came about during a discussion of our most memorable bowls of chili. Surprisingly, we all had similar key features: the chili needed an intriguing spice profile and a hearty tomato, pepper, bean component. Yet it was when we discussed our favourite meat ingredients that the ah-ha moment took shape; make a chili using only poultry. And what better combination than turkey, duck and chicken.

Here’s what you’ll work through when you make this for your own hungry crowd:

TURKEY and DUCK – We used ground turkey during the first step of preparation and love how it sautéed to a soft consistency with the duck sausage meat.

CHICKEN – Using roasted chicken adds both flavour and a meaty texture. Feel free to make our wonderful ROAST CHICKEN for use in this recipe or, pick up an already-roasted bird from your favourite supermarket if time is of the essence. Add the meat without the skin for best results.

VEGETABLES – This chili has a classic combination of our favourite vegetables. Feel free to change up the mix with what’s available seasonally.

SPICES – Our combination of spices enhances the overall flavour of the chili without becoming overly hot. Seasoning the chili at the end with salt, pepper and a bit of lemon juice (optional) balances the pot perfectly.

CHILI POT – I make this recipe both at home and at the cottage using a LE CREUSET 5.5 quart oven pot. I love the way these enamelled cast-iron pots cook everything so evenly.

This crowd-pleasing TURDUCKEN CHILI is the perfect go-to recipe when you’re serving a relaxed meal that everyone can enjoy. Have some sour cream, grated cheese and scallions at the ready – they make ideal garnishes for when you go to serve.



Ingredients & Amounts

  • 1 pound of ground turkey
  • 4 duck sausages, casings removed
  • 1 tablespoon canola oil
  • 1 Vidalia onion, chopped
  • 3 cloves of garlic, chopped
  • 1 7½oz. can of chipotle peppers in adobo sauce, chopped
  • 2 tablespoons of chili powder
  • 1 tablespoon of onion powder
  • 1 tablespoon of ancho chili powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of cumin
  • 2 tablespoons of dried oregano
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cups of chicken stock
  • 3 ribs of celery, chopped
  • 2 carrots, peeled and chopped
  • 1 28oz. can of whole tomatoes, chopped
  • 1 roasted chicken, skin and bones removed, chopped
  • 1 28oz. can of chickpeas, drained and rinsed
  • 2 14oz. cans of red kidney beans, drained and rinsed
  • 1 green bell pepper, seeded and chopped
  • 1 cup of fresh corn kernels
  • salt and pepper to taste
  • juice of one lemon, optional
  • condiments: sour cream, grated cheddar cheese, chopped scallions


  1. Prepare chicken meat by removing and discarding skin. Pull meat from bones, chop roughly and set aside. Remove and discard casings from duck sausages.
  2. Combine chili powder, onion powder, ancho chile powder, garlic powder, cumin and oregano in a small bowl and set aside.
  3. Drizzle canola oil in a thick-bottomed stockpot on medium heat. Add turkey and duck sausage to the pot, stirring to break up meat as it cooks. Add onion, garlic and chipotle peppers. Cover, and cook until soft, about 10 minutes. Add spice mixture and jalapeño, stir and cook, uncovered until fragrant, about 2 minutes.
  4. Add celery, carrot, canned tomato and chicken stock and bring to a boil. Reduce to low, cover, and cook for 10 minutes.
  5. Add chicken, beans, bell pepper and corn and stir to combine. Cook on low for 20 minutes. Adjust salt and pepper to taste and add optional, lemon juice.
  6. Serve with suggested condiments: sour cream, grated cheddar cheese and diced scallions.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I was out picking up some ingredients for this recipe and heard this lovely piece of music. Head to iTunes to download Mozart – Clarinet and Bassoon Concertos to your collection. If you’re a lover of classical music and haven’t heard them yet, prepare to be amazed!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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