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TURDUCKEN• 20 – 25 lb Whole Turkey, deboned with wingand legs still intact• 5 – 6 lb Whole Duckling, deboned• 3 – 4 lb Whole Chicken, deboned Poultryseasoning blendThawing Instructions: For best results, thaw 48 hours (2 days) inrefrigerator. For a quick thaw, place turducken in a leak proof bag(garbage liner) and place in sink (cool water) for 9 hours.How To Prepare: Preheat Holland Grill. Remove all packaging.Do not remove the woven threading around the turducken. Place ongrid, with legs pointing up. If completely thawed, total cook timetakes 3-1/2 hours. Use meat thermometer to insure your turduckenhas reached an internal temperature of at least 165 F. Remove woventhreading before serving.Our Turducken will feed about 20 to 30 people.Our Turducken was supplied by Cajun Grocer, Authentic CajunProducts. You can find them at Cajun Grocer.com.14
CRAWFISH STUFFED CHICKENDescription: Deboned chicken stuffed with rice dressingconsisting of fresh crawfish tails, our own special sauce,onions, bell peppers, celery, garlic and chives.Preheat Holland Grill.Place chicken on grid and grill to internal temperature of 175degrees F.Our Stuffed Chicken was supplied by Cajun Grocer,Authentic Cajun Products. You can find them at CajunGrocer.com.15
Page 2 and 3: HOLLAND GRILLS DISTRIBUTING COOKBOO
Page 4 and 5: GLAZED BACON• 1 pound• 1 cup•
Page 6 and 7: BEEF PINWHEELS• ¾ Cup• 2/3 Cup
Page 8 and 9: LEMON BARBECUED CHICKEN• 2/3 cup
Page 10: LEMON-OREGANO CHICKEN• 1 ½• 1
Page 16 and 17: SPIRAL HAMPreheat Holland Grill.Rem
Page 18 and 19: The following pages are OLD TIME FA
Page 20 and 21: BUCKEYE MEATLOAF3 lb. Ground Chuck2
Page 22 and 23: PRIME RIB ON THE HOLLAND4 to 5 lb.
Page 24 and 25: BBQ SHRIMP1 lb. Pre-cooked Frozen S
Page 26 and 27: LEG OF LAMB7-10 lb. Leg of Lamb6 Ga
Page 28 and 29: MEDITERRANEAN GRILLEDVEGETABLES1/2
Page 30 and 31: DESSERT PIZZA1 large Boboli’s Piz
Page 32 and 33: ITALIAN SAUSAGE KABOBS1 Package Ita
Page 34 and 35: BACON-WRAPPED FILETMIGNON6 oz. File
Page 36: TURKEY ON THE HOLLANDPlace thawed a

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