Turducken For Thanksgiving, Holidays, Or Special Occasions
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As part of the strategy in boosting one’s immune system, it is a good idea to eat well and eat nourishing food. So, for this Thanksgiving, I would like to share an interesting recipe and history of Turducken with you all, excerpt from wikipedia, in italics, below:
Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Outside of the United States and Canada, it is known as a three bird roast. Gooducken is a traditional English variant, replacing turkey with goose.
The word turducken combines turkey, duck, and chicken. The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another; twofold in this instance.
The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing.
The turducken was popularized in America by John Madden, who evangelized about the unusual dish during NFL Thanksgiving Day games and, later, Monday Night Football broadcasts. On one occasion, the commentator sawed through a turducken with his bare hand, live in the booth, to demonstrate the turducken’s contents.
Credit for the creation of the turducken is uncertain, though it is generally agreed to have been popularized by Cajun chef Paul Prudhomme. The most common claimant is Hebert’s Specialty Meats in Maurice, Louisiana, whose owners Junior and Sammy Hebert say they created it in 1985 “when a local man brought his own birds to their shop and asked the brothers to create the medley”.
A New Orleans surgeon, Dr. Gerald R. LaNasa, was locally known for his use of a scalpel in deboning his three birds of choice, sometimes adding pork or veal roasts in the final hen’s cavity, thus preserving the turducken tradition as a regional holiday favorite of the southern United States. Andouille sausage and Foie Gras were always key ingredients of the LaNasa creations. The results of Dr. LaNasa’s work can be found in the modern day mass-produced turducken or turduckhen (another variation adding or substituting a cornish game hen). His turkey, duck, and chicken ballotine is now widely commercially available under multiple trademark names. Dr. LaNasa’s innovation and success with ballotine, Three Bird Roast and turducken began mid century, expanding in the 1960s and seventies long before many of the popular commercial Cajun/Creole chefs of today took the stage.
In the United Kingdom, a turducken is a type of ballotine called a “three-bird roast” or a “royal roast”. The Pure Meat Company offered a five-bird roast (a goose, a turkey, a chicken, a pheasant, and a pigeon, stuffed with sausage), described as a modern revival of the traditional Yorkshire Christmas pie, in 1989; and a three-bird roast (a duck stuffed with chicken stuffed with a pigeon, with sage and apple stuffing) in 1990. Multi-bird roasts are widely available.[dubious ]
Award-winning butcher Armande Ferrante gives a step-by-step breakdown on how to make a turducken. Make your turducken dreams a reality, in the video published on Nov 16, 2021, “How To Make A Turducken“, below:
In the video published on Oct 21, 2021, “Turducken – A Duck Inside Of A Chicken Inside Of A Turkey – Roulade“, below:
The Peach and the Porkchop chef Keegan Hughes walks us through how to prep and cook a turducken. The turducken is a seasonal specialty Hughes serves around Thanksgiving time, in the video published on Nov 4, 2016, “How to make a turducken“, below:
A chicken inside a duck inside a turkey: a babushka doll of deliciousness. This video is part of Diners, Drive-Ins, and Dives, hosted by Guy Fieri, in the video published on Oct 27, 2010, “Alpine Steakhouse Turducken | Food Network“, below:
For our vegetarian friends and readers out there, here is the video published on Nov 26, 2015, “Tofucken: The Vegan Turducken“, below:
Gathered, written, and posted by Windermere Sun-Susan Sun Nunamaker More about the community at www.WindermereSun.com
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