Turducken

Turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which is in turn stuffed into a de-boned turkey. The word "turducken" is a portmanteau of turkey, duck, and chicken or hen.

Etymology

The term "turducken" is a portmanteau which combines the words turkey, duck, and chicken. The concept of this dish is inspired by the ancient practice of engastration, which involves stuffing one animal inside another for cooking.

Preparation

The preparation of turducken involves the de-boning of a chicken, duck, and turkey, leaving the wings and legs intact. The chicken is then stuffed into the duck, which is then stuffed into the turkey. Each layer is separated by a stuffing, which can vary based on personal preference or regional variations. The entire assembly is then cooked for an extended period of time.

History

The exact origins of the turducken are unclear. Some attribute the creation of the dish to Hebert's Specialty Meats in Maurice, Louisiana, in the United States, in 1985. Others attribute the popularization of the dish to chef Paul Prudhomme, who allegedly served the dish at his New Orleans restaurant in the early 1980s.

In Popular Culture

Turducken has been referenced in various forms of media and popular culture. Notably, American football commentator John Madden often referenced and promoted the dish during National Football League (NFL) broadcasts, particularly during Thanksgiving games.

See Also

• Engastration
• Chicken
• Duck
• Turkey
• Paul Prudhomme
• John Madden

Turducken Resources
Latest articles Most recent articles Ongoing trials	Wikipedia