TURDUCKEN
CHEF PAUL'S HOLIDAY DINNER
SERVES 24 to 30
It's a lot of fun to let your guests think you're serving them a regular
holiday turkey. When you start to carve the "turkey," they'll be quite
surprised to see you cut through its "bones!"
Since the Turducken takes about 8 hours to cook (and then it needs to
cool at least 1 hour before it's carved), you will need to plan your
time wisely. First, be sure your oven temperature control is accurate by
using (or purchasing) an inexpensive oven thermometer to monitor the
oven's temperature instead of relying on the oven temperature control.
Otherwise, your Turducken may take considerably less or more time than
you have planned.
The quickest way to prepare your Turducken is to get friends or family
members to help make the dressings and de-bone the fowl. (If you're on
your own, you will need to allow more time for preparation of the
Turducken). We get letters every year from "Turducken Teams" - friends
and relatives who gather together to make (and eat!) their Turduckens as
a group activity! It might be fun to take pictures along the way so
that you can look back and have "Turducken" memories year-round!
It's also nice to serve additional dressing in bowls at the table, so
our dressing recipe will make about 8 cups extra of each dressing. If
you do not want to serve extra dressing with your Turducken, you can cut
each dressing recipe in half.
If you're inexperienced at de-boning fowl, start with the turkey;
because of its size, you can more easily see the bone structure. After
de-boning the turkey, the duck and chicken will go much faster. And
remember, each time you do a Turducken it gets easier; it doesn't take
magical cooking abilities, it just takes care. What is magical is the
way people eating your Turducken will feel about your food!
1 (15 to 20 pound) turkey
1 (5 to 6 pound) domestic duckling
1 (3 to 4 pound) chicken
Andouille Sausage Dressing (recipe follows)
Cornbread Dressing (recipe follows)
Shrimp Dressing (recipe follows)
Sweet Potato Eggplant Gravy (recipe follows)
1 (15 x 11-inch) ungreased baking pan, at least 2½" deep
6 sheet pans
3 metal or bamboo skewers
1 pan, larger than the 15 x 11-inch pan, that the smaller pan will fit
inside with room to spare (NOTE: The 15 x 11-inch pan size is ideal
because the Turducken fits snugly in the pan and stays in the proper
shape while cooking.)
1 small hammer
STEPS FOR MAKING THE TURDUCKEN
An Important Note About Refrigeration: As you complete the steps for
making the Turducken, you will be refrigerating the fowl and dressings.
It is very important to keep the meats as cold as possible before
preparing them, and to chill all the finished items as quickly as
possible after preparing. The best way to accomplish this is to spread
the prepared items (or lay them flat in the case of the de-boned fowl)
on a sheet pan and place them in the coldest part of your refrigerator.
While the items are chilling, keep the refrigerator door closed as much
as possible.
STEPS TO BE DONE ONE DAY AHEAD
Prepare the Cornbread for the Cornbread Dressing
De-bone the turkey, chicken and duck
Bring the water to a simmer and prepare the Poultry Stock
Roast the vegetables for the Sweet Potato Eggplant Gravy
Prepare the Andouille Dressing
Prepare the Cornbread Dressing
Prepare the Shrimp Dressing
Assemble the Turducken
"TURDUCKEN" DAY!
Bake the Turducken
10. Prepare the Sweet Potato Eggplant Gravy
11. Let the Turducken rest for 1 hour before serving
12. While the Turducken is resting, bake the extra
dressings
TURDUCKEN SHOPPING AND PREPARATION LIST
. 1 chicken (3 to 4 pound). 7 bay leaves . 1 duckling (5 to 6
pound) . ¾ cup corn flour . 1 turkey, (15 to 20 pound). 1 cup
cornmeal. 2 lbs. duck or chicken giblets . 2 tablespoons dark
brown sugar . 2½ pounds andouille sausage. 1 cup evaporated
milk. 1½ pounds shrimp, peeled. 1 cup sugar. 9 cups celery,
chopped (total). 6 cups very fine dry breadcrumbs,
unseasoned (preferably French bread). 7 tablespoons garlic, minced
(total). 11 tablespoons Chef Paul Prudhomme's Magic Pepper
SauceT. 8 cups green bell peppers, chopped. 21 tablespoons Chef
Paul Prudhomme's Meat Magic ®
. 12 cups onions, chopped (total). 4 tablespoons Chef Paul
Prudhomme's Poultry Magic®
. 2 garlic heads, whole. 7 tablespoons Chef Paul Prudhomme's
Seafood Magic®
. 4½ lbs. medium onions, whole (about 6). 1 teaspoon Chef Paul
Prudhomme's Vegetable Magic®. 3 lbs. sweet potatoes, whole (about
4). 1 (15x11-inch) baking pan, at least 2½" deep. 2 lbs. whole
eggplants (about 2). 1 pan, larger than the 15 x 11-inch pan . 3
whole eggs. 1 small hammer. 2 cups heavy cream. 3 metal or
bamboo skewers. 2 cups milk. 6 sheet pans. 5 sticks unsalted
butter. vegetable oil. 2 cups all-purpose flour. aluminum foil
. 7½ teaspoons baking powder
STEP 1. Prepare the Cornbread for the Cornbread Dressing
Sometimes people from Louisiana like their cornbread and dressing
somewhat sweet. If you prefer a less sweet dressing, make your
cornbread without sugar.
CORNBREAD
Makes about 9 cups crumbled
2 cups all-purpose flour
1 cup cornmeal
¾ cup corn flour (NOTE: Also available at many health and
international food stores)
1 cup sugar
7½ teaspoons baking powder
1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
2 cups milk
8 tablespoons unsalted butter, melted
1 whole egg, beaten
Preheat the oven to 350°.
In a large bowl combine the flour, cornmeal, corn flour, sugar, baking
powder and Vegetable Magic; mix well, breaking up any lumps. In a
separate bowl combine the milk, butter and egg and add to the dry
ingredients; blend just until mixed and large lumps are dissolved. Do
not overbeat. Pour the mixture into a lightly oiled baking pan and bake
at 350° until golden brown, about 40-55 minutes. Remove from pan, cool
and break into crumbs (not too fine, and leave some coarser chunks for
texture).
STEP 2. De-bone the Turkey, Chicken and Duck
NOTES ON DE-BONING:
It's helpful to keep the following in mind:
· Your goal is to end up with one large piece
of essentially boneless turkey meat; the finished product will contain
only the tip end of each leg bone and the first two joints of each wing.
You will end up with one piece of completely boneless duck meat and one
piece of completely boneless chicken meat.
· Be careful not to pierce the skin except for
the initial slits. (Cuts in the skin tend to enlarge during cooking and
make the end result less attractive as well as drier.)
· Allow yourself plenty of time, especially if
you're a beginner. And even if you are experienced, approach the
de-boning procedure with a gentle, careful touch - - the meat is not
tough and you want to end up with as much of it as possible.
· De-bone one side of each bird - - either the
left or right - - before doing the other side.
· Use a sharp knife and use mainly the tip;
stay close to the bone at all times with the knife.
· It's worth the time and effort!
TO DE-BONE THE TURKEY
Place the turkey, breast down, on a flat surface. Make an incision the
entire length of the spine through the skin and flesh. Starting from the
neck end and using the tip of the knife, follow as close to the bone as
you can cut, carefully teasing the skin and meat away from the frame.
Toward the neck end, cut through the meat to expose the shoulder blade
(feel for it first and cut through small amounts of meat at a time if
you have trouble locating it); cut the meat away from around the bone
and sever the bone at the joint so you can remove the blade.
Disjoint the wing between the second and third joint; free the heavy
drumstick of the wing and remove it, being careful to leave the skin
intact. Continue teasing the meat away from the backbone, heading toward
the thighbone and being careful to keep the "oyster" (pocket of meat on
the back) attached to the skin instead of leaving it with the bone.
Cut through the ball-and-socket joint to release the thighbone from the
carcass; you should now be able to open up the bird more in order to
better see what bones are still left to deal with. Continue teasing the
meat away from the carcass until you reach the center front of the
breastbone. Then, very carefully separate the skin from the breastbone
at the midline without piercing the skin (go slowly because the skin is
very thin at this point).
Repeat the same de-boning procedure on the other side (left or right) of
the turkey, with the turkey still breast down. When both sides are
finished, carefully remove the carcass. Then remove the thighbone and
leg bone on each side as follows. Being careful not to break through the
skin, use a small hammer to break the leg bone completely across, about
two inches from the tip end. Then manipulate both ends of the bone with
your hands to be sure the break is complete. Leave the tip of the bone
in, but remove the leg bone and thighbone as one unit. To do this, cut
the meat away from around the thighbone first, using the knife tip;
then, holding the thighbone up with one hand, use the other hand to
carefully cut the meat away from around the leg-thigh joint. (Don't cut
through this joint, and don't worry if it seems as if you're leaving a
lot of meat around the joint - - it can't be helped and, besides, it
will add flavor when you make the stock with the bones!) Then use the
blade of the knife to scrape the meat away from the leg bone; remove the
leg-thigh bone. With your hands or the knife, one by one remove as many
pin bones from the leg meat as possible; then, if necessary, pull the
tip of the leg bone to turn the meat to the inside (so the skin is on
the outside and it looks like a turkey again). Lay the de-boned turkey
on a sheet pan and immediately place in the coldest part of the
refrigerator. Reserve the bones and neck for making the Poultry Stock.
Reserve and refrigerate the giblets for making the Cornbread Dressing.
TO DE-BONE THE DUCK
Place the duck, breast down, on a flat surface and follow the same
procedure as you did to de-bone the turkey, except this time you will
remove all the bones, instead of leaving in part of the wing and leg
bones. To de-bone each wing, cut off the first two joints of the wing
(and save for stock), leaving the wing's drumstick; cut the meat from
around the drumstick and remove this bone. When you reach the thigh,
follow the thigh-leg bone with the knife blade to release the bone as
one unit, again being careful not to cut through the skin. Lay the
de-boned duck on a sheet pan and immediately place in the coldest part
of the refrigerator. Reserve the bones and neck for making the Poultry
Stock. Reserve and refrigerate the giblets for making the Cornbread
Dressing.
TO DE-BONE THE CHICKEN
Use precisely the same procedure to de-bone the chicken as you used to
de-bone the duck. Lay the de-boned chicken on a sheet pan and
immediately place in the coldest part of the refrigerator. Reserve the
bones and neck for making the Poultry Stock. Reserve and refrigerate the
giblets for making the Cornbread Dressing.
STEP 3. Bring the Water to Simmer and Prepare the Poultry Stock
POULTRY STOCK
Makes about 1 gallon
The reserved carcasses from the turkey, chicken and duck
2 gallons water (at a simmer)
In a stockpot, or other large pot, bring 2 gallons of water to a boil.
When the water is boiling, reduce the heat to a slow simmer. (The water
will be used for making the Poultry Stock).
Preheat the oven to 400°.
Place the reserved bones and necks in a roasting pan. Place in the oven
and roast until the bones are a rich golden brown, about 30 minutes. As
soon as the carcasses are browned, place them in the pot. Simmer until
the stock has reduced by half and has a rich poultry flavor, about 2 - 3
hours. Strain and refrigerate until ready to use.
*Note: You will have extra stock at the end of the recipe should you
need it to thin out the Sweet Potato Eggplant Gravy.
STEP 4. Roast the Vegetables for the Sweet Potato Eggplant Gravy
2 lbs. whole eggplants (about 2 whole)
4½ lbs. medium onions, whole (about 6 whole)
3 lbs. sweet potatoes, whole (about 4 whole)
6 oz. garlic, whole (about 2 whole)
Vegetable oil
Preheat the oven to 350°.
Rub all the vegetables lightly with vegetable oil. Place the oiled
vegetables in a roasting pan. Place in the oven and roast until the
vegetables are brown on the outside and the eggplants are deeply
wrinkled, about 2½ hours. Remove the eggplants, onions and garlic and
set aside to cool. Increase the oven temperature to 425° and return
the sweet potatoes to the oven. Continue to roast until brown juices are
beginning to come out of the potatoes, about 30 minutes.
When cool enough to handle, peel and coarsely chop the eggplants, onions
and sweet potatoes. Peel the garlic and mash with a fork. Refrigerate
the ingredients separately until ready to use.
STEP 5. Prepare the Andouille Dressing
ANDOUILLE SAUSAGE DRESSING
Makes about 12 cups
6 tablespoons unsalted butter, in all
2½ pounds Andouille Sausage (preferred) or other good quality smoked
pork sausage, ground (8 cups) (see NOTE)
5 cups chopped onions
3 cups chopped celery
2½ cups chopped green bell peppers
¼ cup minced garlic
7 tablespoons Chef Paul Prudhomme's Magic Pepper SauceT
5 tablespoons Chef Paul Prudhomme's Meat Magic®
3 cups very fine dry breadcrumbs, unseasoned
(preferably French bread)
NOTE: If you are not using andouille, add 1 to 2 more tablespoons Chef
Paul Prudhomme's Meat Magic® for a fuller flavor. Magic Seasoning
Blends' Andouille Smoked Sausage is available by calling (800)
457-2857. Overnight or 2nd day shipping required.
Melt 1 tablespoon of the butter in a 5-quart pot over high heat. When
the butter is melted, add the ground andouille. Cook, stirring and
scraping the bottom frequently to prevent sticking, until the andouille
is beginning to brown and the oil is beginning to render from the
andouille, about 6 minutes. Add the onions and cook, stirring
frequently, until the onions are faded and translucent, but not brown,
about 5 minutes. Add the celery, bell peppers and garlic. Continue to
cook, stirring and scraping frequently, until the celery and bell
peppers are faded in color, about 4 minutes. Add the Magic Pepper Sauce
and Meat Magic. Stir and scrape until mixed in well and the brown crust
on the bottom of the pot is dissolved. Remove the pot from the heat and
add the remaining butter. Stir until the butter is melted. Fold in half
of the breadcrumbs, using a bottom to top folding motion. When mixed in
well, fold in the remaining breadcrumbs. Continue to fold until the
breadcrumbs are evenly moistened but still somewhat dry and cakey.
Remove from heat and spread on a sheet pan as thinly as possible.
Refrigerate sheet pan in the coldest part of the refrigerator until
dressing is very cold. (Note: The goal is to chill the dressing as
quickly as possible. Spreading the dressing in a thin layer on a sheet
pan allows it to cool very quickly. In our refrigerator, this took a
little over 1 hour).
STEP 6. Prepare the Cornbread Dressing
CORNBREAD DRESSING
Makes about 12 cups
1 cup evaporated milk
2 eggs
10 tablespoons unsalted butter, in all
3 bay leaves
3 cups finely chopped onions
2 cups finely chopped green bell peppers
1¾ cups finely chopped celery
1½ tablespoons minced garlic
4 tablespoons Chef Paul Prudhomme's Poultry Magic®
4 tablespoons Chef Paul Prudhomme's Magic Pepper SauceT
2 lbs. duck or chicken giblets, ground
8 cups roughly crumbled Cornbread (See recipe from
STEP 1)
Process the eggs and milk together in a blender at medium speed until
fully combined, about 20 seconds. Set aside.
Spread the crumbled cornbread (from STEP 1) on a sheet pan and bake in a
300° oven until the crumbs are dry and a touch of brown is showing on
the larger pieces, about 30 minutes.
In a 5-quart pot, melt 6 tablespoons of butter together with the bay
leaves. Add the onions. Cook, stirring frequently, until onions are
beginning to brown on the edges, about 5 minutes. Add the bell peppers,
celery, garlic, Poultry Magic and Magic Pepper Sauce. Cook, stirring and
scraping frequently, until the onions are beginning to brown and the
celery and bell peppers are faded in color, about 4 minutes. Add the
giblets. Stir until the giblets are fully cooked, but not browned, and
the seasoning has a rich high flavor, about 5 minutes. Add the remaining
4 tablespoons of butter and remove from the heat. Stir well until butter
is melted. Remove bay leaves.
Put the baked crumbled cornbread in a large mixing bowl. Fold in the
milk/egg mixture, then fold in the vegetable mixture until evenly mixed.
Spread the dressing on a sheet pan as thinly as possible. Refrigerate
sheet pan in the coldest part of the refrigerator until dressing is very
cold. (Note: The goal is to chill the dressing as quickly as possible.
Spreading the dressing in a thin layer on a sheet pan allows it to cool
very quickly. In our refrigerator, this took a little over 1 hour).
STEP 7. Prepare the Shrimp Dressing
SHRIMP DRESSING
Makes about 11 cups
8 tablespoons unsalted butter, in all
4 bay leaves
4 cups chopped onions
4 cups chopped celery
3 cups chopped green bell peppers
1 tablespoon minced garlic
7 tablespoons Chef Paul Prudhomme's Seafood Magic®
1½ pounds shrimp, peeled and chopped
3 cups very fine dry bread crumbs, unseasoned
(preferably French bread)
1 cup Poultry Stock (see Recipe)
Melt 6 tablespoons of the butter in a 5-quart pot together with the bay
leaves over high heat. When butter is melted, add the onions. Cook,
stirring frequently, until onions are beginning to brown on the edges,
about 5 minutes. Add the celery, bell peppers, garlic, and Seafood
Magic. Cook, stirring frequently, until the celery and bell peppers are
faded in color, about 4 minutes. Add the shrimp and stir in well. Add
the remaining 2 tablespoons of butter and stir until butter is melted.
Add half of the breadcrumbs. Cook, stirring constantly, until the
breadcrumbs are fully moistened and blended in, about 2 minutes. Add the
remaining breadcrumbs and continue to stir until all the breadcrumbs are
mixed in, about 2 minutes. Remove from heat, pull out bay leaves and
stir in the stock. The dressing should be bound and thick but not wet.
Spread the dressing on a sheet pan as thinly as possible. Refrigerate
sheet pan in the coldest part of the refrigerator until dressing is very
cold. (Note: The goal is to chill the dressing as quickly as possible.
Spreading the dressing in a thin layer on a sheet pan allows it to cool
very quickly. In our refrigerator, this took a little over 1 hour).
STEP 8. Assemble the Turducken
TURKEY: Spread the turkey, skin down, on a sheet pan exposing as much
meat as possible. Sprinkle the meat generously and evenly with a total
of about 4 tablespoons of the Meat Magic, patting it in with your hands.
(Be sure to turn the leg, thigh and wing meat to the outside so you can
season it also).
Stuff each leg cavity with about 1½ cups of the Cornbread Dressing ,
pressing it into the cavities with your fingers or the round handle of a
wooden spoon. Pack each cavity well, but not too tightly. (If too
tightly packed, it may cause the skin to burst open during cooking).
Stuff each wing cavity with about 1 cup of the Cornbread Dressing ,
pressing it in as before.
Fill the center of the breast cleavage with about 1 cup of the cornbread
dressing. Shape the dressing with your hands to fit the space and smooth
it so that it is level with the rest of the breast meat. Shape 2-3 cups
of the dressing into an even layer over the remaining exposed meat ,
about ¾-inch thick. (Do not put any dressing over the exposed skin
flap at the neck). You should use about 8 - 9 cups dressing. Return
the stuffed bird to the refrigerator.
Place the remaining dressing in a baking pan. Cover with plastic or foil
and refrigerate until ready to bake.
DUCK: Place the duck, skin down, on a sheet pan. Season the exposed duck
meat generously and evenly with about 3 tablespoons Meat Magic,
pressing it in with your hands. Then, place the Andouille Dressing on
the duck meat , using the same technique as before, filling and leveling
the cleavage area first, then making an even layer over the meat, about
½ inch thick. You should use about 4 cups dressing. Return the stuffed
bird to the refrigerator.
Place the remaining dressing in a baking pan. Cover with plastic or foil
and refrigerate until ready to bake.
CHICKEN: Arrange the chicken, skin down, evenly on a sheet pan. Season
the exposed chicken meat generously and evenly with about 1 tablespoon
Meat Magic, pressing it in with your hands. Repeat the filling process
with the Shrimp Dressing, using about 3 cups of dressing and making the
layer about ½ inch thick. Return the stuffed bird to the refrigerator.
Place the remaining dressing in a baking pan. Cover with plastic or foil
and refrigerate until ready to bake.
ASSEMBLY: Have the 3 skewers, 15 x 11-inch baking pan and the larger
pan nearby for the next steps. Starting with the chicken: Roll one side
of the chicken around the dressing towards the middle. Repeat with the
other side, returning the bird to a chicken shape. If necessary, use a
skewer to hold the flaps together.
Place the rolled up chicken on top of the stuffed duck , placing it in
the center and rolling up the duck meat around the chicken. Use a skewer
to close the flaps of the duck. When the duck is securely skewered, pull
out the skewer from the chicken.
Place the rolled up duck/chicken on top of the turkey , placing it in
the center and rolling up the turkey meat around the duck/chicken in
the same way as before. Fold the sides (and neck flap) of the turkey
together and secure them by piercing them onto the tip of the skewer to
close the bird. Invert the 15 x 11-inch baking pan and place it over
the top of the Turducken. Pull out the skewer and press down so that
the pan is firmly wedged on top of the bird. Enlist another person's
help to carefully turn the Turducken over so that it is sitting breast
side up in the 15 x 11-inch pan. Cover the tips of the wings with
aluminum foil. Roll up two pieces of aluminum foil and place them
under the front and back openings of the Turducken (this will help to
keep the stuffing from falling out of the openings).
Place the Turducken pan in the larger pan with sides at least 2½
inches deep, so that the larger pan will catch the overflow of drippings
during cooking. Season the exposed side of the Turducken generously and
evenly with about 3 tablespoons more Meat Magic, patting it in gently.
Refrigerate the Turducken until ready to bake.
STEP 9. Bake the Turducken
Place the Turducken in the oven. Bake at 225° until done, about 8
hours, or until a meat thermometer inserted through to the center reads
165°.
At 4 hours: Cover the Turducken with
aluminum foil.
At 7 hours:
STEP 10: Prepare the Sweet Potato Eggplant Gravy (Recipe Follows)
At 8 hours: Check temperature in the
center of the Turducken. When the interior temperature reads 165°,
remove the Turducken from the oven.
STEP 11: Let the Turducken rest for 1 hour before serving
While the Turducken is resting, bake the extra dressings.
STEP 12: Bake the extra dressings
Increase the oven temperature to 375°.
Remove the covers from the three dressings and place them in the oven.
Drain all the drippings from the Turducken and add them to
the gravy.
At 8:40 hours: Check the dressings. If they are not
browned on the top, increase the oven temperature to 425°.
At 9 hours: Remove the Dressings from the
oven.
Carve the Turducken.
With strong spatulas inserted underneath (remember there are no bones to
support the bird's structure), carefully transfer the Turducken to a
serving platter and present it to your guests before carving. Then place
the Turducken on a flat surface to carve. Be sure to make your slices
crosswise so that each slice contains all three dressings and all three
meats. Cut each slice in half for serving. Serve with a scoop of each
dressing and ½ cup of the gravy, or serve additional bowls of the
dressings on the side.
STEP 10: Prepare the Sweet Potato Eggplant Gravy
SWEET POTATO EGGPLANT GRAVY
Makes about 4½ quarts
Roasted Vegetables (from STEP
4)
8 tablespoons unsalted butter
5 tablespoons Chef Paul Prudhomme's Meat Magic®
7 cups Poultry Stock, in all (see recipe above)
2 tablespoons dark brown sugar
2 cups heavy cream
The drippings from the Turducken
Roast and prepare the vegetables ahead of time. See STEP 4 for
directions.
Prepare the Gravy
Melt the butter in a large pot over high heat. Add the reserved onion
and cook, stirring well, for 2 minutes. Add the mashed garlic and 2
tablespoons of the Meat Magic. Cook until onions are soft and
translucent, about 4 minutes, stirring and scraping the bottom
frequently. Add the eggplant and the remaining Meat Magic. Stir and
scrape well for 2 minutes. Add the stock. Increase the heat to high and
bring to a boil. Reduce the heat to low and simmer slowly until thick,
about 50 minutes. Add the reserved sweet potato and the brown sugar.
Purée (use a hand held mixer or food processor) until the mixture is
thick, light and fluffy. Add the cream, return to a boil, then reduce
the heat and keep warm over a very low fire.
As soon as the Turducken has come out of the oven and the drippings have
been drained off, add the drippings to the gravy. If the gravy is too
thick, add some stock to adjust. Just before serving, increase heat and
return to a full boil. Remove from heat and serve.
STEP 11: Let the Turducken rest 1 hour before serving
STEP 12: While the Turducken is resting, bake the extra dressings
Copyright © 1985 by Paul Prudhomme
Magic Seasoning Blends® are available in most seasoning sections of
your local supermarket. If not, ask your store manager to stock
them. Or call toll free and ask for a free brochure with recipes
(800) 457-2857 . (504) 731-3590
Website: www.chefpaul.com . Fax: (504) 731-3576 . Address: 824
Distributors Row, P.O. Box 23342
New Orleans, LA 70183-0342
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