November 23 6:39 PM


Wohlner’s Turducken and Turducken Roulade

Wohlner’s Turducken and Turducken Roulade

Wohlner’s butchers have been expertly preparing Turduckens for years—A whole boneless chicken inside a whole boneless duck inside a whole boneless turkey. Note, you must order ahead.

Start a New Tradition this Year: The Turducken Roulade from Wohlner’s

Wohlner’s butchers have been on a roll lately making new roulade after new roulade. For Thanksgiving they have creatively come up with the Turducken Roulade. A boneless chicken breast rolled around cornbread stuffing, then rolled inside a stuffed boneless duck breast rolled inside a stuffed boneless turkey breast and the whole thing rolled and wrapped inside our own bacon which bastes and flavors and keeps it all deliciously moist. Viola, Wohlner’s Turducken Roulade. So if you’re not sure about the whole Turducken then try a smaller Turducken Roulade to for Thanksgiving to go with your Turkey or Ham or by itself. Make a new tradition this year from Wohlner’s.

Pumpkin Crème Caramel

A few years ago Chef Trey made Pumpkin Flan (aka Crème Caramel) as a dessert for a November wine tasting dinner. I was wowed! Better than pumpkin pie. Better than any Flan I ever had. Perfect! But Chef Trey said he had no recipe---I think he was holding out on me. So I went on a quest.

Flan/Crème Caramel is easy to make and delicious. But as a dessert, flans had always left me wanting. They were too thin, watery; not rich enough for a great dessert. Then I saw Jacque and Julia (Pepin and Childs) make crème caramel. It was the French version of flan which is with half cream and half milk (whereas most flans are made only with milk.) Julia said it is one of her favorite desserts, plus it looks spectacular. I made one Julia’s way and it was indeed delicious. She made me a believer and gave me the insight that some cream is helpful if not essential.

I also believe the pumpkin adds some great texture and mouth feel. It contributes structure which keeps flan from being watery and thin.

The first step is to make flan or crème caramel is to make caramel on the stove top. (Well, really the first step is to shop at Wohlner’s after reading this great recipe, but you knew that.) Now it’s easy to slightly burn the sugar, to take it beyond caramel. Should you overcook and burn the caramel, well it’s only sugar and it doesn’t take long to start over and do again. Nobody will ever tell on you anyway, and, hey, everyone burns the caramel once in a while anyway. It doesn’t really burn, it just over cooks.

You can make the caramel with no water but it seems easier to make it with a little water so I put 2 tablespoons of water in this recipe.

Once made, the molten caramel lines the bottom of the flan pan and then the Pumpkin custard is poured in, over the caramel, and it’s all baked in a water bath. To do a water bath, set the pan inside a larger pan with a 2” or 3” rim. Set in oven, then pour boiling water from a tea kettle into the larger pan so that the water comes about ½ way up the side of the pan. (The same technique is used for most custard including cheesecakes.)

I like making flans/crème caramel in a ring mold pan, or in a round soufflé pan, but it’s very elegant to cook in small ramikens for individual servings. In any case you can serve either at room temperature or chilled and unmolded. The caramel which may have hardened in the pan before baking will turn runny and form a golden sauce which pools around the unmolded dessert.

This makes such a great presentation when unmolded shortly before serving! Can you tell I love this stuff?

Ingredients - For caramel and flan

  • 1 1/2 cups sugar –divided
  • 2 tablespoons water
  • 2 1/2 cups Half and Half (or 1½ cups Heavy Cream and 1 cup milk)
  • 5 whole large eggs plus 1 large egg yolk
  • 1 (15-ounce) can Libby’s canned pumpkin (1 3/4 cups; not pie filling)
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Ingredients - For spiced pumpkin seeds—optional but very cool!

  • 1 cup green (hulled) pumpkin seeds (1/4 pound; not toasted)
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2-quart soufflé dish or round ceramic casserole dish, or a ring mold that can hold almost 2 quarts, or use a number of oven proof ramekins for individual servings.

Directions - Make caramel:

  1. Put oven rack in middle position and preheat oven to 350°F. Heat baking dish(es) in oven while making caramel.
  2. Cook 1 cup of the sugar and 1 Tablespoon. water in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel—this is the tricky part, cooking it to a caramel color without burning it. Wearing oven mitts, remove hot dish(es) from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.

Directions - Make flan:

  1. Bring the Half and Half to a bare simmer, not a boil, in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Here is a tricky part since you don’t want the hot Half and Half to cook the eggs and creating scrambled eggs-- Add hot cream mixture very slowly, in a slow stream, while whisking.
  2. Pour the custard mixture through a fine-mesh sieve into a bowl (sometimes I skip this step if I think I didn’t create any scrambled eggs in the mixture), scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish. then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.

Directions - Make spiced pumpkin seeds while flan chills—very optional:

  1. Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.

To serve:

Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.

Alternatively, you can try the recipe below:


Pumpkin and Chocolate Flavors pair well

Since Chocolate and Pumpkin flavors mix so well, you should try making any or all of these desserts.

Pumpkin Chocolate Marble Cheesecake with Either a Chocolate Wafer Crust or a Brownie Crust

The recipe calls for a Brownie Crust, but a simple chocolate crust made with crushed chocolate wafer cookies (or Oreos with the cream removed), butter and sugar would be elegant and easy. For chocolate wafer crust see recipe for Chocolate Pumpkin Swirl Cheesecake Bars below. Or a regular graham cracker crust would be good.


Chocolate Dipped Cannoli filled with Pumpkin Cheesecake

This sounds ridiculous---ridiculously good!. Cannoli often is decorated with green pistachio nuts. Instead use green pumpkin seeds to decorate the cheesecake filling in the cannolis for Thanksgiving. Here is the idea but with pistachios.


Chocolate Pumpkin Swirl Cheesecake Bars –Martha Stewart

Sometime a bar is the perfect dessert, or the perfect item to take to the office or a party. Be a Thanksgiving hero with these great Pumpkin Cheesecake Bars.

Pumpkin, Chocolate, Cream Cheese—what’s not to like. Plus these are great if you don’t have a springform pan to make cheesecake, but do get some parchment paper to make a 'sling' to easily remove the bars from the pan.



Gewürztraminer is spicy, slightly sweet; a great turkey day wine to serve chilled. It’s spiciness works wonderfully with all the turkey day spices and flavors, including yams, and green bean casserole with the French’s Onion Rings on top. Reds are good, too, particularly Pinot Noir and Rhones. Champagne, Cava, Prosecco all give a bubbly and festive dimension and are food friendly.

Like Thanksgiving: It’s all good. Ask Mike or Jerry for the perfect pairing or the perfect wine to present to your hosts.

Category: Holiday
Sheri Funk
November 13 7:25 AM
Are you still making turdukens? If so what's the price and when would I need to order in time for thanksgiving?
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by Westin hotel building)
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