I hope everyone had a great Thanksgiving.
This Thanksgiving I learned that there is such a thing as a "Turducken".
It's a turkey stuffed with a duck, stuffed with a chicken. All the birds are de-boned so every slice of turducken has turkey, duck and chicken. The cavity of the chicken is usually filled with sausage, breadcrumbs, or stuffing. It can be braised, roasted, grilled, or barbecued. Many people serve a turducken in place of the turkey on Thanksgiving.
Some people credit Cajun-creole fusion chef Paul Prudhomme with creating the "turducken" as part of the festival Duvall Days in Duvall, Washington in 1983. However, this claim has never been verified.
The November 2005 issue of National Geographic magazine in an article by Calvin Trillin traced the American origins of Turducken to Maurice, Louisiana and "Hebert's Specialty Meats", which has been commercially producing turduckens since 1985, when a local farmer whose name is unknown, brought in his own birds and asked Hebert's to prepare them in the now-familiar turducken style.
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