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The turducken — a whole chicken stuffed inside a whole duck stuffed inside a whole turkey, all boneless — is a relatively recent culinary phenomenon. Though popularized in the past 20 years with the help of Louisiana's Chef Paul Prudhomme and John Madden, who brought one to a football game broadcast in 1997, the turducken actually builds on a long tradition of creative bird-into-bird stuffing.
The daredevil-ish recipe calls for a tiny warbler stuffed in a bunting, inserted in a lark, squeezed in a thrush, thrown in a quail, inserted in a lapwing, introduced to a plover, piled into a partridge, wormed into a woodcock, shoehorned into a teal, kicked into a guinea fowl, rammed inside a duck, shoved into a chicken, jammed up in a pheasant, wedged deep inside a goose, logged into a turkey. And just when you think a 16-bird roast is probably enough, it's not. This meat sphere is finally crammed up into a Great Bustard, an Old World turkey-turned-wrapping paper, for this most epic of poultry meals.
originally posted by: ShadowLink
a reply to: TurduckenMan
Why stop there, lets ad all that into a Rhea, jammed into a Cassowary, stuck into an Emu, brute forced into an Ostrich?
The BlackJack of royal roasts
Curious how one would go about eating this bizarre "meat sphere".
This meat sphere is finally crammed up into a Great Bustard, an Old World turkey-turned-wrapping paper, for this most epic of poultry meals.