John Madden Thanksgiving: 14 Football Feast Dishes, From the Turducken He Made Famous to the Eight-Leg Turkey

John Madden Thanksgiving traditions are as much a part of the holiday for many families as the parade and the pie. The Hall of Fame coach and broadcaster called Thanksgiving Day games for years, and he made the turducken famous by carving one on the air: a turkey stuffed with a duck stuffed with a chicken. He also handed out turkey drumsticks to the standout players, often from a bird roasted with as many as eight legs, as his career story recalls. Since 2022, the NFL has called its Thanksgiving tripleheader the John Madden Thanksgiving Celebration, and turkey legs still go to the players of the game. This gallery brings that big, joyful football feast home, from a turducken and drumstick platters to Southern sides, halftime chili and pecan pie. Turn on the pregame and preheat the oven..

John Madden Thanksgiving Turducken With Cajun Cornbread Stuffing

The turducken is the dish fans connect most with John Madden Thanksgiving broadcasts: a boneless turkey wrapped around a duck and a chicken, layered with stuffing. Slice it and you get rings of meat and dressing in every piece. The tip: ask a butcher to debone the birds, or buy a ready-assembled turducken, then roast it low and slow until the very center reaches 165 degrees F. For more bold Southern flavor, see these Louisiana Cajun dinners. Ready to carve..

You will need: 1 deboned turkey (12 to 14 lb), 1 deboned duck, 1 deboned chicken, 6 cups Cajun cornbread stuffing, 2 tbsp Cajun seasoning, salt, 4 tbsp melted butter, kitchen string

How to make it: 1. Heat oven to 325 degrees F. 2. Lay the turkey skin side down, season and spread with stuffing. 3. Layer the duck, more stuffing, then the chicken and stuffing. 4. Roll the turkey closed, tie with string and brush with butter. 5. Roast 4 to 5 hours until the center reaches 165 degrees F, then rest 30 minutes.

Smoked Turkey Legs for the Players of the Game

Turkey legs are the trophy of the John Madden Thanksgiving tradition, and they still go to the players of the game. At home, a batch on the smoker turns glossy and deep mahogany, just like the legs here brushed with a tangy sauce. The tip: brine the legs overnight in salted water with a little brown sugar, which keeps the meat juicy during the long smoke. Keep the heat steady at 250 degrees F. For a full guide, see our smoked turkey legs. Who is your MVP?

You will need: 6 turkey legs, 1 gallon water, 1/2 cup salt, 1/2 cup brown sugar, 2 tbsp paprika, 1 tsp garlic powder, 1 tsp pepper, 1/2 cup barbecue sauce, wood chunks

How to make it: 1. Dissolve salt and sugar in the water and brine the legs overnight. 2. Rinse and pat dry. 3. Rub with paprika, garlic powder and pepper. 4. Smoke at 250 degrees F for 3 to 4 hours until they reach 175 degrees F, brushing with sauce in the last 30 minutes. 5. Rest 10 minutes and serve.

The Eight-Drumstick John Madden Thanksgiving Turkey

Madden often handed out drumsticks from a turkey roasted with as many as eight legs, and fans still love that touch. At home, roast a turkey and extra drumsticks side by side, then arrange them together on one big platter with cranberries and roasted orange halves. The tip: brush the extra drumsticks with herb butter and roast them on a separate pan for the last 75 minutes, so everything finishes together. Everyone gets a leg. For a juicy bird, try these turkey methods that never dry out. Who gets the first drumstick?

You will need: 1 turkey (12 to 14 lb), 6 extra turkey drumsticks, 1/2 cup soft butter, 2 tbsp chopped sage and thyme, salt, pepper, 2 oranges (halved), fresh cranberries and rosemary to garnish

How to make it: 1. Heat oven to 325 degrees F. 2. Rub the turkey with herb butter and roast about 13 minutes per pound. 3. Season and butter the drumsticks and roast them on a separate pan for the last 75 minutes with the oranges. 4. Cook until the thighs and drumsticks reach 175 degrees F. 5. Arrange everything on a large platter.

Herb Butter Roast Turkey Breast for a Smaller Crowd

Not every football table needs a full bird. A bone-in turkey breast roasts in about two hours and gives you that golden, glossy skin and juicy white meat with far less work. Serve it with roasted Brussels sprouts and carrots right in the pan. The tip: rub herb butter under the skin, not just on top, and pull the breast at 160 degrees F, since it climbs to 165 while it rests. For more ideas, browse these turkey breast recipes. White meat fan?

You will need: 1 bone-in turkey breast (6 to 7 lb), 6 tbsp soft butter, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 2 garlic cloves (minced), salt, pepper, 1 lb Brussels sprouts, 3 carrots (chunked), 1 cup broth

How to make it: 1. Heat oven to 350 degrees F. 2. Mix butter, herbs and garlic and rub under and over the skin. 3. Season and set in a roasting pan with the vegetables and broth. 4. Roast 1 3/4 to 2 hours until the thickest part reaches 160 degrees F. 5. Rest 20 minutes, then slice.

Easier Turducken Roulade for a John Madden Thanksgiving

If a full turducken feels like too much, this roulade layers a turkey breast with duck breast and sausage stuffing, then rolls it into a neat log. It gives a John Madden Thanksgiving table the famous layered slice in a fraction of the time. The tip: pound the turkey breast to an even thickness and tie it every 2 inches with string, so it holds together and roasts evenly. Slice into rounds. Love a good filling? See these stuffing recipes. Will this be your new tradition?

You will need: 1 boneless turkey breast (3 lb, butterflied), 1 duck breast (skin removed, sliced), 1/2 lb bulk sausage, 2 cups bread stuffing, salt, pepper, 2 tbsp butter, kitchen string

How to make it: 1. Heat oven to 350 degrees F. 2. Pound the turkey to 3/4 inch and season. 3. Spread stuffing mixed with cooked sausage, then layer the duck. 4. Roll, tie and rub with butter. 5. Roast 1 1/2 to 2 hours until 165 degrees F in the center and rest 15 minutes.

Skillet Cornbread With Crispy Bacon

A turducken calls for cornbread, and this cast iron version is studded with crispy bacon bits for a smoky, salty bite. Cut it in wedges for the table. The tip: heat the skillet in the oven with a spoonful of bacon fat before pouring in the batter, so the edges sizzle and turn crisp and golden. Bake until a toothpick comes out clean. Sweet or savory? Settle it with these cornbread recipes. Honey butter on the side?

You will need: 6 slices bacon (cooked and chopped, fat saved), 1 1/2 cups cornmeal, 1 cup flour, 1 tbsp baking powder, 1 tsp salt, 2 tbsp sugar (optional), 2 eggs, 1 1/2 cups buttermilk, 4 tbsp melted butter

How to make it: 1. Heat oven to 425 degrees F with a 10-inch cast iron skillet inside. 2. Whisk the dry ingredients. 3. Whisk eggs, buttermilk and butter and stir in, then fold in the bacon. 4. Swirl 1 tbsp bacon fat in the hot skillet and pour in the batter. 5. Bake 20 to 25 minutes and cut into wedges.

Cajun Fried Turkey Breast Bites for the Second Game

Crispy, spicy turkey bites are a fun football snack that bring Cajun fried turkey flavor without a giant fryer. Bite-size pieces of turkey breast get a seasoned coating and a quick fry. The tip: soak the turkey pieces in buttermilk with hot sauce for at least 1 hour, which seasons them and keeps them tender. Fry in small batches at 350 degrees F. Need more snacks for the couch? Try these game day appetizers. Ranch or honey mustard?

You will need: 2 lb turkey breast (cut into bite-size pieces), 1 cup buttermilk, 1 tbsp hot sauce, 1 1/2 cups flour, 1 tbsp Cajun seasoning, 1 tsp salt, oil for frying, ranch dressing and lemon wedges

How to make it: 1. Soak the turkey in buttermilk and hot sauce for 1 hour. 2. Mix flour, Cajun seasoning and salt. 3. Dredge the turkey pieces. 4. Fry at 350 degrees F for 3 to 4 minutes until they reach 165 degrees F. 5. Drain and serve with ranch and lemon.

Whipped Brown Sugar Sweet Potatoes for a John Madden Thanksgiving

Sweet potatoes belong on every John Madden Thanksgiving table, and this whipped version is the easiest way to serve them. Roasted sweet potatoes are mashed with butter, brown sugar and warm spice until silky and bright orange. The tip: roast the sweet potatoes instead of boiling them, which concentrates their sweetness and keeps the mash from turning watery. Prefer the baked kind? See our sweet potato casserole. Pecans on top or plain?

You will need: 4 lb sweet potatoes, 6 tbsp butter, 1/3 cup brown sugar, 1/2 cup warm milk or cream, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp salt

How to make it: 1. Roast sweet potatoes at 400 degrees F for about 1 hour until very soft. 2. Scoop the flesh into a bowl. 3. Add butter, brown sugar, milk, spices and salt. 4. Whip with a mixer until smooth. 5. Taste, adjust the seasoning and serve warm.

Turkey Drumstick Sliders With Cranberry

Pulled drumstick meat makes juicy sliders for the late game. Dark meat stays tender, especially tossed with a little gravy, and a spoon of cranberry sauce on top gives every bite that holiday flavor. The tip: pull the meat while it is warm and toss it with a few spoonfuls of pan juices, which keeps it from drying out. Pile onto soft buttered rolls and serve on a board. For more ideas, see these party sliders. Gravy or barbecue sauce?

You will need: 4 roasted turkey drumsticks, 1/2 cup pan juices or gravy, 12 slider rolls, 1/2 cup cranberry sauce, 2 tbsp butter

How to make it: 1. Pull the meat from the drumsticks, discarding tendons. 2. Toss with warm pan juices. 3. Butter and toast the rolls. 4. Pile on the turkey. 5. Top with cranberry sauce and serve.

Green Bean Casserole Pie in a Phyllo Crust

This fun twist bakes the classic John Madden Thanksgiving side in a crisp phyllo shell, so you can cut it into neat squares for a buffet. Crisp-tender beans in a creamy mushroom sauce sit under a thick layer of golden fried onions. The tip: blanch the green beans for 4 minutes and plunge them in ice water, so they stay bright green and keep a little snap after baking. More ideas are in these green bean casserole recipes. Extra onions?

You will need: 1 1/2 lb green beans (trimmed), 3 tbsp butter, 8 oz mushrooms (sliced), 2 garlic cloves, 3 tbsp flour, 1 cup broth, 1 cup milk, salt, pepper, 8 sheets phyllo dough, 4 tbsp melted butter, 1 1/2 cups crispy fried onions

How to make it: 1. Blanch the beans 4 minutes and chill in ice water. 2. Cook mushrooms and garlic in butter, stir in flour, then broth and milk, and simmer until thick. 3. Layer buttered phyllo sheets in a 9×13 dish. 4. Fold the beans into the sauce and spread over the phyllo. 5. Top with onions and bake at 375 degrees F for 25 to 30 minutes.

Pumpkin Pie Bars for a Football Crowd

Pumpkin pie bars bake in a sheet pan, so they feed a big football crowd with no fussy crust. A buttery graham crust holds a silky spiced pumpkin filling, and a dollop of whipped cream on each square makes them party ready. The tip: bake until the edges are set but the center still jiggles slightly, then cool fully, so the bars stay smooth and do not crack. More crowd desserts are in these holiday pie bars. Whipped cream on top?

You will need: 2 cups graham cracker crumbs, 1/2 cup melted butter, 1/4 cup sugar. Filling: 1 can (29 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 3/4 cup brown sugar, 2 tsp pumpkin pie spice, 1/2 tsp salt. Whipped cream to serve

How to make it: 1. Heat oven to 350 degrees F. 2. Press crumbs, butter and sugar into a 9×13 pan and bake 10 minutes. 3. Whisk the filling ingredients. 4. Pour over the crust and bake 35 to 40 minutes. 5. Cool, chill, cut into squares and top with whipped cream.

Halftime Turkey Chili for Football Fans

A pot of chili is perfect John Madden Thanksgiving halftime fuel during a long day of football, and it can simmer all morning in the slow cooker. Ground turkey, beans and warm spices make it hearty, and a spoon of sour cream, shredded cheddar and a stack of crackers finish each bowl. The tip: brown the turkey with the spices first, which deepens the flavor before the long simmer. Set out toppings so everyone can build their own bowl. Want more? Try these chili recipes. Crackers or cornbread?

You will need: 2 lb ground turkey, 1 tbsp oil, 1 onion, 2 garlic cloves, 2 tbsp chili powder, 1 tsp cumin, 2 cans beans (drained), 1 can diced tomatoes, 1 can tomato sauce, 1 cup broth, salt, sour cream, shredded cheddar, saltine crackers

How to make it: 1. Brown the turkey with onion, garlic and spices until cooked through. 2. Transfer to the slow cooker. 3. Add beans, tomatoes, sauce and broth. 4. Cook on low 6 hours. 5. Season and serve with sour cream, cheddar and crackers.

Leftover Turkey Po’Boy for the Day After the John Madden Thanksgiving Games

The day after the big games, leftover turkey makes a terrific po’boy, a nod to the Cajun flavors of the turducken. Crusty French bread is piled with turkey, gravy, lettuce, tomato and pickles. The tip: warm the turkey in gravy before building the sandwich, which keeps it juicy, and toast the bread lightly so it does not get soggy. Need more ways to use the bird? See these Thanksgiving leftover recipes. Dressed or plain?

You will need: 2 cups leftover turkey (sliced or pulled), 1 cup gravy, 4 French bread rolls, mayonnaise, shredded lettuce, sliced tomato, pickles, hot sauce

How to make it: 1. Warm the turkey in gravy until steaming. 2. Split and lightly toast the bread. 3. Spread with mayonnaise. 4. Pile on turkey, lettuce, tomato and pickles. 5. Add hot sauce and serve.

Pecan Pie for the Final Whistle

Pecan pie is a Southern Thanksgiving classic, rich, gooey and packed with toasted nuts arranged in neat rings on top. It is the perfect sweet finish to a long John Madden Thanksgiving of football and feasting, and it slices cleanly once fully cooled. The tip: toast the pecans before adding them, and bake until the center is just set with a slight wobble, so the filling turns silky instead of runny. For more nutty treats, see these pecan desserts. With ice cream?

You will need: 1 unbaked 9-inch pie crust, 3 eggs, 1 cup light corn syrup, 3/4 cup brown sugar, 4 tbsp melted butter, 1 tsp vanilla, 1/4 tsp salt, 1 1/2 cups toasted pecan halves

How to make it: 1. Heat oven to 350 degrees F. 2. Whisk eggs, corn syrup, sugar, butter, vanilla and salt. 3. Stir in half the pecans and pour into the crust. 4. Arrange the remaining pecans on top. 5. Bake 50 to 60 minutes until just set and cool before slicing.