- Willi Rossli
Does anyone in L.A. make this New Orleans dish.
re: Mike Kilgore
Geez, someone outside Louisiana really put turducken on their menu? Talk about major cojones. I'm not surprised it stunk.
I'm still looking for the so-far mythical osturducken, a South African version that allegedly encases a turducken in an ostrich breast, with another layer of sausage in there, of course.
I have seen Terdunkens in the freezer case at Bristol Farms, closer to Thanksgiving holiday last year, if you are so inclined to roast one yourself. My understanding is that Shelton's is putting them together for transplanted Southerners, and I have seen recipes on Emeril's website on how to properly prepare them?? What exactly was so bad? The flavor, the prep, the meat and sausage?
I've made a few turducken for holiday meals but I would never buy one, for exactly the reason Mike points out. The boning process has to be done carefully, or you leave some unsavory bits behind. Most of the prepared turducken I've seen also leave the skin of the duck and chicken in place, which results in a cross section with semi-cooked looking skin in the middle. Yuck. I always skin the inside birds. I also prefer to make "lighter" stuffings than you might otherwise find. If you do it right, it's an unbeatable meal. Otherwise, it's best forgotten.
Wow....I'd never heard of this before now; after doing a web search, I was enlightened! Is there actually a benefit taste-wise in doing this, or is it more a technical, see-what-I-did display?
Reminds me of that mythical Roman feast dish, where they stuffed a cow with a pig, then stuffed that with a turkey, then stuffed that with a chicken....and so on and so on, until they were left with a little bird in the middle, stuffed with an olive, which was the only thing that they ate!
I remember seeing this in one of the early K-Paul books. I also remember thinking that it's one heck of a lot of work, and you have to be confident that you've got oh, sixteen or twenty people coming to eat it. The problems with the skin kept me from trying it; my thought was that the outside of the chicken and duck would get sorta steamed,and not very attractive, instead of roasted.
NOW I'm definitely inclined to roasting birds unstuffed and preparing the stuffing separately. Paul Prudhomme also has a much tastier, and easier duck recipe where you separately crisp the skin portion of each serving under the broiler. Ahh...
I even got sold on Sunset mag's "Turkey Loco" as the best way to cook a turkey: not only don't you stuff it, you butterfly it and flatten it so it looks like a "Pollo Loco" chicken on steroids, and grill it that way in your Weber BBQ. Very tasty and nearly idiot-proof (I cite myself as an example)