Turducken????????????

[Holly S]

Has anyone tried one of these? Let alone heard of it? It sounds so yummy but no one I know has tried one.Anyone, Anyone?

By the way..... I forgot to mention this is a deboned Turkey stuffend with a deboned duck, stuffed with a deboned chicken, with stuffing inside. It is a product of LA

[This message has been edited by Holly S (edited 09-11-2000).]

[acorreia]

I don't think I'd want to try anything with the word "turd" in it! jost kidding!

[Gail]

Originally posted by Holly S:
... It is a product of LA...

[This message has been edited by Holly S (edited 09-11-2000).]

She means Louisiana, by the way! (although it has long been disputed that L.A. has more than its share of turkeys...) http://www.cookinglight.com/bbs/rolleyes.gif

Sorry. No more fowl remarks, I promise you.

[This message has been edited by Gail (edited 09-11-2000).]

[SueK]

I've seen this featured on Emeril Live several times. It sure looks interesting, but also looks like a lot of work. I can't see myself eating it....too many animals stuffed inside one another! http://www.cookinglight.com/bbs/smile.gif

[Gail]

Originally posted by SueK:
...too many animals stuffed inside one another! http://www.cookinglight.com/bbs/smile.gif

Sounds like another case of survival of the fittest! http://www.cookinglight.com/bbs/smile.gif

[cookgirl]

I love food, particularly if it comes from LA.
The "bird" you're referring to (I've seen it with other titles) is REAL good. I had one with cajun seasoning that was out of this world. I remember it being very rich, though...and expensive.

[jmkenad]

I personally haven't had it yet though my Dad has tried it and said it was very good. We've been talking about making it someday for about a year - they're pretty expensive from what I recall.

[Stacey Strawn]

This is a personal comment and does not reflect the views of Cooking Light or its affiliates, nor in any way........blah, blah

My single friends and I get together every year on Thanksgiving night and bring a plate of leftovers to swap. It's amazing what we can discern about someone's family from these plates... Last year, a guy friend brought Turducken..it had been his contribution to the family dinner and had gone basically untouched. Now I'm the type that will try anything that doesn't crawl off my plate, but the smell was VERY pungent and the appearance was quite unappealing. He also said it was very expensive. Boneless fowl with cajun seasoning....spicy roadkill?? Not my thing...try before you buy.

[Cyn]

The LA Times ran the recipe a few years ago and I know someone who actually made it. According to the guests, it was wonderful. If I recall, turducken also had three very different and interesting stuffings (oyster, sausage and ?). He did say it took a long time, that he was very grateful to have an assistant who had made it before, and that deboning the birds without puttig a whole in the skin was toughest.

If your in the Los Angeles area, I'll vounteer to help. I've wanted to try it but am to chicken to try it myself. Please let us know if you do it.

[Laura B]

After my brother took a trip to Louisina, he brought back a Turducken. It was delicious! It is a small chicken inside a duck inside a turkey with all of the bones removed from each bird and with stuffing between each layer. They are indeed very expensive. My parents liked it so much that they mail ordered one for Thanksgiving last year. Hmmm. Can you tell we are from the country or what? Anyway, don't turn your nose up at something until you've tried it.

I have seen recipes for it, but don't think I would attempt it myself. I would rather pay the price to order it from someone who has done all of the work!

[doggerham]

I had one of these for Thanksgiving last year -- quite expensive -- after seeing it written up a few years ago in the Wall Street Journal of all places.

Well, I was pretty excited and pretty disappointed with the whole thing. The chicken and duck were tough, and the flavors were pretty muddy.

This year, I think we'll stick with doing a turkey on the Weber. Live and learn, I guess!

Amy

[noncook]

I'm from Louisanna and Turducken is a wonderful special occasion meal! I wouldn't try to make it myself because it is so time consuming and hard!(My brother-in-law made one for Christmas.)If you are interested in trying it, please call Joey's Specialty Foods & Catering @ 1-337-233-0928 or Hebert's Specialty Meats @1-337-893-5062. They will ship it to you frozen. If this is the first time that you try it, I would get the same stuffing for each bird. The flavors don't seem to fight each other that way. Also be sure to cook your Turducken in a pan with a rack, so the grease from the poultry will drain. Also allow it to cool for at least 15 minutes before slicing. We have served it for many friends that never heard of it and now we have to ship it to them at holiday time at their expense. Go figure!