Legend has it that celebrity Cajun chef Paul Prudhomme created the Turducken dish for a 1983 festival in Duvall, Wash. However the truth, according to National Geographic, is that Turducken was created in November 2005 by Herbert's Specialty Meats of Maurice, Louisiana as a way to sell more meat.
Whatever it's origin, the Turducken has grown in popularity for cooks looking for something a bit different than the standard Thanksgiving Day turkey. The basic recipe requires partially de-boning a turkey and stuffing it with a de-boned duck, which in turn is stuffed with a small de -boned chicken. Fill the chicken's thoracic cavity and the gaps between each bird with a highly seasoned breadcrumb mixture or sausage meat. The result is a solidly layered dish suitable for braising, roasting, grilling or barbecuing.
The following recipe provides step-by-step instructions to wow your family and friends on Thanksgiving.
Ingredients / Coupons: