Tur-duc-hen
In the supermarket I found a “tur-duc-hen” packaged by Tony Chachere. It was a turkey with most of the bones removed. Inside it was stuffed with chicken thigh meat and duck breast meat. There was a layer of rice dressing and a layer of cornbread stuffing. It browned nicely to give an excellent presentation. The taste was superb. The guests commented on the mild taste of the duck, which was not gamy. The cornbread stuffing was almost as good as Mom’s dressing.
At Tony Chachere’s online store, http://shop.tonychachere.com, it is possible to purchase a big tur-duc-hen or a tur-duc-hen roll for a smaller price. It is “a pre-seasoned turkey breast wrapped around layers of duck breast meat, chicken thigh meat and Creole pork sausage.” This roast will serve smaller groups.
Since Tony Chachere’s tur-duc-hen was delicious, I considered ordering the roll. The shipping charge, however, was prohibitive.
Cajun Specialty Meats, http://www.cajunspecialtymeats.com, has a variety of similar products, and the shipping is more reasonably priced. I have not yet tried these. The website is interesting. Go and look at the pictures. Choices include turducken with Cajun sausage and cornbread dressing, turducken with crawfish étouffée, turducken with shrimp étouffée, turducken with chicken sausage, and turducken with chicken sausage. For the extreme connoisseur, who needs to feed a huge group, there is the fowl de cochon, a boneless pig stuffed with a turduchen.
The spelling of the term, which means turkey plus duck plus hen is as varied as the dish.
A bit of history from Wikipedia:
For centuries, as long ago as the Roman empire, people have been stuffing bird into nested configurations and roasting them. In eighteenth century England the Yorkshire Christmas pie consisted of five different birds layered together and baked in a crust. Only the wealthy could afford such a dish.
Gastronomist Grimod de La Reynière in his 1807 Almanach des Gourmands, described his pudding without equal. It began with a huge bird and ended with a tiny one.
Get This Amazing Southern Cookbook, Flavored with Love, Now!
At Tony Chachere’s online store, http://shop.tonychachere.com, it is possible to purchase a big tur-duc-hen or a tur-duc-hen roll for a smaller price. It is “a pre-seasoned turkey breast wrapped around layers of duck breast meat, chicken thigh meat and Creole pork sausage.” This roast will serve smaller groups.
Since Tony Chachere’s tur-duc-hen was delicious, I considered ordering the roll. The shipping charge, however, was prohibitive.
Cajun Specialty Meats, http://www.cajunspecialtymeats.com, has a variety of similar products, and the shipping is more reasonably priced. I have not yet tried these. The website is interesting. Go and look at the pictures. Choices include turducken with Cajun sausage and cornbread dressing, turducken with crawfish étouffée, turducken with shrimp étouffée, turducken with chicken sausage, and turducken with chicken sausage. For the extreme connoisseur, who needs to feed a huge group, there is the fowl de cochon, a boneless pig stuffed with a turduchen.
The spelling of the term, which means turkey plus duck plus hen is as varied as the dish.
A bit of history from Wikipedia:
For centuries, as long ago as the Roman empire, people have been stuffing bird into nested configurations and roasting them. In eighteenth century England the Yorkshire Christmas pie consisted of five different birds layered together and baked in a crust. Only the wealthy could afford such a dish.
Gastronomist Grimod de La Reynière in his 1807 Almanach des Gourmands, described his pudding without equal. It began with a huge bird and ended with a tiny one.
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Labels: Tur-duc-hen, Turducken
posted by Mary Lou Cheatham at
7:15 PM
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