This is a turkey stuffed with a duck, stuffed with a chicken layered with dressing.
Set oven to 375 degrees Fahrenheit (190 degrees C).
Season the boned chicken generously with salt, pepper, and Creole seasoning before placing it skin-side down on a platter.
Season the boned duck liberally with salt, pepper, and Creole seasoning before placing it skin-side down on top of the chicken.
Add a cover and chill.
On a flat surface, place the boned turkey skin-side down.
To make the leg and wing cavities appear as though they still have bones in them, cover with a layer of cold sausage and oyster dressing and push the dressing into those areas.