Turducken - wikipedia Turducken 30 lb. roasted turducken Sausage - stuffed turducken cut into quarters to show the internal layers 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 is a portmanteau of 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. 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. Contents 1 Variations 2 See also 3 References 4 External links Variations 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. In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reynière presents his rôti sans pareil ( `` roast without equal '' ) -- a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler -- although he states that, since similar roasts were produced by ancient Romans, the rôti sans pareil was not entirely novel. The final bird is very small but large enough to just hold an olive ; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds. Gooducken is a goose stuffed with a duck, which is in turn stuffed with a chicken. An early form of the recipe was Pandora 's cushion, a goose stuffed with a chicken stuffed with a quail. Another version of the dish is credited to French diplomat and gourmand Charles Maurice de Talleyrand - Périgord. The 1891 newspaper article French Legends Of The Table offers Quail a la Talleyrand : The following for instance, is Talleyrand 's fanciful and somewhat roundabout way of roasting a quail. On a day of `` inspiration gourmande '' at his hotel in the Rue Saint - Florentin, he composed the following recipe : Take a plump quail, seasoned with truffles, and made tender by having been put into champagne. You put it carefully inside a young Bresse chicken ; then sew up the opening, and put dabs of butter all over the chicken. Again, you put the chicken inside a fine Berri turkey, and roast the turkey very carefully before a bright fire. What will be the result ? All the juice of the turkey is absorbed by the fowl, and all the juice of the fowl in its turn by the quail. After two hours roasting the fowl, which in reality it composed of three fowls, is ready, and you place the steaming trinity upon a dish of fine porcelain or chiseled silver. Then you pull the chicken out of the turkey, and the quail out of the chicken. The quail ? Is it correct to talk of the quail, when this delicious, perfumed dish is indeed too good for any name ? You take the quail as you would some sacred relic, and serve it hot, steaming, with its aroma of truffles, after having roasted it to a golden yellow by basting it diligently with the best Gournay butter. The book Passion India : The Story of the Spanish Princess of Kapurthula ( p. 295 ) features a section that recounts a similar dish in India in the late 1800s : `` Invited by Maharajah Ganga Singh to the most extraordinary of dinners, in the palace at Bikaner, when Anita asks her host for the recipe of such a succulent dish, he answers her seriously, `` Prepare a whole camel, skinned and cleaned, put a goat inside it, and inside the goat a turkey and inside the turkey a chicken. Stuff the chicken with a grouse and inside that put a quail and finally inside that a sparrow. Then season it all well, place the camel in a hole in the ground and roast it. '' See also List of duck dishes List of meat dishes Whole stuffed camel References Jump up ^ http://www.thesundaytimes.co.uk/sto/news/uk_news/article92743.ece Jump up ^ `` Engastration ''. Retrieved 2012 - 12 - 26. Jump up ^ `` Turkey Finds Its Inner Duck ( and Chicken ) '', The New York Times, November 20, 2002. Accessed November 21, 2007 Jump up ^ Trillin, Calvin ( November 2005 ). `` Turducken Town ''. National Geographic. Washington. Retrieved May 3, 2010... Retrieved on October 13, 2016 ^ Jump up to : Walker, Harlan ( ed. ). Oxford Symposium on Food & Cookery, 1990 : feasting and fasting : proceedings. p. 35. ^ Jump up to : Williams, Anne. `` Send a friend a meal on wheels '', The Sunday Times ( London ), December 2, 1990. ^ Jump up to : Iredale, Will ( November 21, 2004 ). `` TimesOnline.co.uk Three - in - one bird is big this Christmas ''. The Times. London. Retrieved May 3, 2010. TimesOnline.co.uk. Retrieved on June 2, 2008 ^ Jump up to : `` Pandoras Cushion ''. Retrieved 2012 - 12 - 26. Jump up ^ `` French Legends Of The Table ''. The Argus ( Melbourne, Vic. : 1848 -- 1957 ). Melbourne, Vic. : National Library of Australia. 5 November 1891. p. 6. Retrieved 22 June 2013. Jump up ^ Moro, Javier ( 2006 ). Passion India : The Story of the Spanish Princess of Kapurthala. Translated by Peter J. Hearn,, First Circle Publishing, New Delhi, ISBN 8176211788 External links Wikimedia Commons has media related to Turducken. Food portal `` Farm creates £ 665 multibird roast ''. BBC News. December 30, 2007 Turducken at Curlie ( based on DMOZ ) `` John Madden Arrested For Possession Of Turhumanheaducken ''. The Onion. November 24, 2005 Cajun cuisine Ingredients Andouille Crawfish Filé Holy trinity Louisiana Hot Sauce Rice Roux Steen 's syrup Tasso ham Tabasco sauce Trappey 's Hot Sauce Methods Baking Blackening Brochette Deep frying Fricassée Grilling Seafood boil Smoked meat Smothering Dishes Boudin Chaudin Couche Couche Cracklins Crawfish pie Dirty rice Cochon de Lait Étouffée Gumbo Gumbo des Herbes Hog 's Head Cheese Jambalaya Maque choux Pecan praline Pistolette Red beans and rice Rice and gravy Sauce Piquante Shrimp Creole Stuffed Mirliton Turducken Cajun or Cajun - influenced chefs John Besh Tony Chachere John Folse Emeril Lagasse Kay Prudhomme Paul Prudhomme Justin Wilson See also Cuisine of New Orleans English cuisine Roman times Dishes Sausages Middle Ages Exemplars The Forme of Cury ( c. 1390 ) Dishes Apple pie Bacon Banbury cake Cheesecake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage 16th century Exemplars Thomas Dawson ( The Good Huswifes Jewell, 1585 ) Dishes Black pudding Fruit fool Pancake Scones Syllabub Trifle ( without jelly ) 17th century Exemplars Elinor Fettiplace ( Receipt Book, 1604 ) Gervase Markham ( The English Huswife, 1615 ) Robert May ( The Accomplisht Cook, 1660 ) Hannah Woolley ( The Queen - like Closet or Rich Cabinet 1670 ) Kenelm Digby ( The Closet Opened 1699 ) Dishes Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea 18th century Exemplars Mary Kettilby ( A Collection of above Three Hundred Receipts 1714 ) John Nott ( The Cooks and Confectioners Dictionary, 1723 ) Eliza Smith ( The Compleat Housewife 1727 ) Hannah Glasse ( The Art of Cookery made Plain and Easy 1747 ) Elizabeth Raffald ( The Experienced English Housekeeper 1769 ) Richard Briggs ( The English Art of Cookery 1788 ) William Augustus Henderson ( The Housekeeper 's Instructor 1791 ) Dishes Bread and butter pudding Christmas pudding Chutney Cottage or Shepherd 's pie Eccles cake Jellied eels Jugged hare Ketchup Marmalade Parkin Piccalilli Pork pie Roast beef Sandwich Scouse Suet pudding Toad in the hole Trifle ( with jelly ) Welsh rabbit Yorkshire pudding 19th century Exemplars Mrs Rundell ( A New System of Domestic Cookery 1806 ) Eliza Acton ( Modern Cookery for Private Families 1845 ) Charles Elmé Francatelli ( The Modern Cook 1846 ) Isabella Beeton ( Mrs Beeton 's Book of Household Management 1861 ) Dishes Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Lancashire hotpot Potted shrimps Sausage roll Steak and kidney pudding Battenberg cake Eton mess Eve 's pudding Jam roly - poly Lardy cake Madeira cake Summer pudding Worcestershire sauce 20th century Exemplars Elizabeth David ( A Book of Mediterranean Food 1950 ) Constance Spry Marguerite Patten Jane Grigson Delia Smith Rick Stein Nigel Slater Keith Floyd Marco Pierre White Fergus Henderson Gordon Ramsay Gary Rhodes Dishes Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Crumble Knickerbocker glory Ploughman 's lunch Salad cream 21st century Exemplars Michel Roux Jr. ( Le Gavroche ) Hugh Fearnley - Whittingstall ( River Cottage ) Antony Worrall Thompson Heston Blumenthal ( The Fat Duck ) Mary Berry Clarissa Dickson Wright ( A History of English Food 2011 ) Related Food in England ( 1954 ) List of English dishes List of English cheeses List of puddings Rationing in the United Kingdom Retrieved from `` https://en.wikipedia.org/w/index.php?title=Turducken&oldid=814095949 '' Categories : American cuisine Louisiana cuisine Poultry dishes Stuffed dishes Meat dishes Hidden categories : All articles with unsourced statements Articles with unsourced statements from January 2016 Articles with unsourced statements from August 2016 All accuracy disputes Articles with disputed statements from August 2016 Articles with DMOZ links Talk Contents About Wikipedia Asturianu Brezhoneg Deutsch Español Français Magyar 日本 語 Русский Edit links This page was last edited on 6 December 2017, at 21 : 40. 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Question: turkey stuffed with a duck stuffed with a chicken
Answer: Turducken; Turducken