Cooking For Engineers

Syd · Guest

I've readl about this wonderful, strange dish in a magazine.
It's called TURDUCKEN, which is a deboned turkey stuffed with a deboned duck stuffed with a deboned chicken stuffed with corn bread and pork stuffings.

It was invented in Maurice, Louisiana and usually cooked for Thanksgiving and Christmas.
Does anybody know about this dish? Maybe Michael might want to have a go
and tell us what it taste like?

LoveToCook · Joined: 05 Nov 2005 Posts: 2

A friend at work had one last Thanksgiving, and didn't like it. But everyone has different tastes!

Frank2941 · Joined: 14 Nov 2005 Posts: 1

It is rather popular here in LA (ie. Lower Alabama).

A lot of restaurants offer it for Thanksgiving and Christmas.

The going price around here for a frozen (uncooked) turducken (15 lb range) is in the $75 range.

Smillie - OzFire · Joined: 26 Sep 2005 Posts: 24 Location: South Australia

Its an old Celtic recipe, I have cooked it since I was a teenager, and I am an old boiler now. The recipe I use was from 1510 . and was the recall of a old recipe from the hills.. first birds are a few quail, couple of pigeons, pheasant, chicken duck and a turkey. Traditional for hogmanay (New years eve) all boned with various stuffing's served with neeps and tatties
the duck fat is cut away and spread throughout the stuffing.

The Gaelic name for the dish is Cuirm feitheid

I sell them raw for $250. cooked for $279. Aust
Or teach you and some friends at you place Min 5 people
for $20.00 each + Overheads - bit of bubbly - Its great fun

much cheaper without the truffles, pheasant, pigeons and quail
Mmmm keep the truffles... please!!!!

full Recipe
http://www.ozfire.com/cooking/celtic/mains/cuirm-feitheid.htm

Marsha · Guest

I have cooked turducken and found it good. It comes frozen in my part of the world (Northern California), with a rice stuffing within the inner bird. It is expensive - pushing $200 for a big one. The outside bird (turkey) has the legs and wings still attached, but you "carve" the breast by slicing it as you would bread, and getting concentric circles of various meats and stuffing.

Z · Joined: 29 Dec 2005 Posts: 1 Location: Anchorage, AK

I, too, have cooked turducken - I followed the general recipe listed here - http://www.blacktable.com/turducken031217.htm - and after a couple hours deboning, stuffing, tying, and cooking, I felt it was worth the effort. Quite moist and flavorful. That said, I didn't cook it again this year - but would if I had the time and enough people to feed.

Z

member but forgot my pass · Guest

I that something you eat??

FranksPlace2 · Joined: 08 Aug 2005 Posts: 16

In the 1980s I went to Paul Prudhommes restaurant in New Orleans where, as part of a radio program, he was making Turducken. I watched them debone the three birds.

Subsequently I moved to Pittsburgh and made it from scratch. It took me three days and two bottles of bourbon. (There is no boubon in the recipe.) I made a video while making it.

In 1988 in New Orleans for my daughter's wedding, I made Turducken from scratch with my brother-in-law. I cooked it overnight at 225 F. another video, now a DVD.

Now I am back in New Orleans (What's left of it). I make it about once a year using deboned birds (TUrkey,DUck, chickEN) from the local purveyor.

Contact me if you want more info.

Frank

LAN3 · Guest

See that recipe link above-- Turducken is just poultry if you don't have the 3 traditional stuffings.

Also, if you can't handle 3 birds or you're only feeding a few people, get a boneless, skiness breast of each bird (except get some skin on the turkey breast, since it'll be the exterior), butterfly the breasts, and you can stack the birds with layers of stuffing in between and on top. Then get some good cotton string and tie the breasts closed. Roast, and then slice in cross-section and serve!

Dryver · Guest

Definetly not the traditional version.

http://asteroid.divnull.com/?p=70

Might have to try it this weekend

socal_chris · Joined: 02 Oct 2006 Posts: 49 Location: Southern CA

I plan on putting one on the grill for Thanksgiving this year. There's a ton of places you can order them online, but we're going with this one:

www.cajuncreations.com

First time I saw one was on Paula Dean's show. I was instantly sold!

GaryProtein · Joined: 26 Oct 2005 Posts: 535

It's almost the time of year again for the most perverted, decadent, delicious poultry recipe there is!

EngineeringProfessor · Joined: 07 Sep 2006 Posts: 77

socal_chris · Joined: 02 Oct 2006 Posts: 49 Location: Southern CA

EngineeringProfessor · Joined: 07 Sep 2006 Posts: 77