Cooking Instructions

Rouses Specialty Meats
Cooking Instructions
Boneless Stuffed Chicken
Turduchen
Preheat oven to 325 degrees. Place chicken, breastside down in a heavy bottom pan. It is not necessary
to cover with foil. Place pan in oven. Cook until a
meat thermometer—inserted into the thickest part
of the meat—registers an internal temperature of
165 degrees, approximately 90 minutes. Flip the
chicken over and raise the temperature to 375
degrees. Cook for an additional 15 minutes to allow
final browning. Caution should be taken during the
cooking process to assure the meat does not stick to
the pan and a small amount of water can be added
during the cooking process if needed.
Preheat oven to 375 degrees. Place turduchen
breast side up in a heavy roasting pan along with
a small amount of water (approximately 1 cup).
Cover with foil and bake for approximately 3 hours.
Check periodically to assure there is water in the
pan. (A small amount of water can be added as
needed at any time during the cooking process.)
After 3 hours open foil and continue baking until a
meat thermometer—inserted into the thickest part
of the meat—registers an internal temperature of
165 degrees, approximately 45 minutes.
Please Note:
These are minimal cooking times
to achieve desired safe internal
temperatures. You may cook them
longer for a crispier outside or
more of a browning effect.
Cajun Specialties
Cook the following at 375 degrees:
Sausage Stuffed Bone-in Chicken Breast: 75 minutes
Sausage Stuffed Mushrooms: 50 minutes
Chicken Cordon Bleu: 45 minutes
Stuffed Green Peppers: 75 minutes
Steak Pinwheels: 45 minutes
Stuffed Jalapenos: 50 minutes
Bacon Wrapped Stuffed Pork Tenderloin: 45 minutes
or until internal temperature of 165 degrees
Your Neighborhood Butcher Shop
Our expert butchers are the most skilled in the business and take pride in what they make. Fresh meats are
ground fresh throughout the day and our steaks and roasts are cut, trimmed and sliced to order at no charge.
All of our Cajun Specialties follow Rouse Family Recipes.
Rouses Cajun Specialties
Andouille: A course-grain smoked sausage
Rouses Shrimp & Sausage Stuffed Chicken
Boudin: Local rice, ground pork and a blend of
spices; serve cold, steamed or grilled
Rouses Rice Dressing Stuffed Chicken
Rouses Fresh Homemade Sausage
Creole Butter Injected Chickens & Turkeys
Tasso: Smoked ham used as a seasoning
Rouses Shrimp & Sausage Turduchen
Rouses Jalapeno Cornbread Turduchen
Rouses Rice Dressing Turduchen
Rouses Crawfish Jambalaya Turduchen
Rouses Fresh Homemade Dressing Mix
Fresh, Frozen & Smoked Turkeys
Rouses Jalapeno Cornbread Stuffed Chicken
Rouses Crawfish Jambalaya Stuffed Chicken
Ducks, Geese & Capons
Rouses Bacon Wrapped Pork Tenderloin
Shrimp & Andouille Stuffed
Rouses Bacon Wrapped Pork Tenderloin
Jalapeno Cream Cheese Stuffed
Rouses Bacon Wrapped Pork Tenderloin
Pork Boudin Stuffed
Crown Roasts & Pork Roasts