By CHARLES FERRUZZA
I'm sorry, I just won't eat anything that has the word turd embedded in it, although I almost did, once. That includes, so far, the delicacy known as turducken -- although I have friends who say there's nothing quite like a steaming, golden brown and fragrant ... turducken.
The idea of a partially de-boned turkey stuffed with a de-boned duck, which is also stuffed -- with a small de-boned chicken -- sounds like something flamboyant and grand that might have been served at the court of Henry VIII. Larger than life, as it were.
There's a local connection to the story of the three-layer bird.
Kansas City-born author Calvin Trillen (the man who made Jess & Jim's Steakhouse nationally famous in the 1960s) wrote an article for the November 2005 issue of National Geographic tracing the origins of turducken to Hebert's Specialty Meats in Maurice, Louisiana. That firm has been commercially producing turduckens for 23 years, when a local farmer brought in his own birds and asked Hebert's to stuff the chicken into the duck into the turkey. The company prepares around 5,000 turduckens per week around Thanksgiving time.
The big stuffed bird can now be ordered from places like Sam's Club. Or adventurous chefs can watch this YouTube video and prepare their own.
I think the dish would be a lot sexier if it was called a Fat and Funky Fowl Fantasy. Or anything more lyrical than turducken.
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who are you kidding? you would eat anything but a tin can. and maybe that too if there was some microwaved velveeta over the top of it.
They are good - regardless of what you call them. I expected not to like them - figured it was mostly a gimmick - but I was a convert at first bite.
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