A Turducken is a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients: turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey. (Some claim to have traced the origin of this recipie to Louisiana.)
Serving Size: 1/12 of a recipe: (2.5 pounds of turducken per serving, if the 30-pound example shown above is typical) Calories - 1733 ; Calories from Fat – 1005; Total Fat - 111.6g - 172%; Total Carbohydrates - 10.5g - 3% ; Dietary Fiber - 0.6g - 2%; Protein - 158.5g - 317% (source: Wikipedia which includes a 15-minute video on preparation.)
Happy Thanksgiving :o :) . . .
.
Global Forums > General > From the Annals of Thanksgiving Excess: Turducken/Chuckey
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From the Annals of Thanksgiving Excess: Turducken/Chuckey
Nov 22, 2007 @ 13:38
The text you are quoting:
A Turducken is a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients: turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey. (Some claim to have traced the origin of this recipie to Louisiana.)
Serving Size: 1/12 of a recipe: (2.5 pounds of turducken per serving, if the 30-pound example shown above is typical) Calories - 1733 ; Calories from Fat – 1005; Total Fat - 111.6g - 172%; Total Carbohydrates - 10.5g - 3% ; Dietary Fiber - 0.6g - 2%; Protein - 158.5g - 317% (source: Wikipedia which includes a 15-minute video on preparation.)
Happy Thanksgiving :o :) . . .
.
TranslatorNov 22, 2007 @ 13:38
Serving Size: 1/12 of a recipe: (2.5 pounds of turducken per serving, if the 30-pound example shown above is typical) Calories - 1733 ; Calories from Fat – 1005; Total Fat - 111.6g - 172%; Total Carbohydrates - 10.5g - 3% ; Dietary Fiber - 0.6g - 2%; Protein - 158.5g - 317% (source: Wikipedia which includes a 15-minute video on preparation.)
Happy Thanksgiving :o :) . . .
.
TranslatorNov 22, 2007 @ 13:38
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Re: From the Annals of Thanksgiving Excess: Turducken/Chuckey
Post 1
Nov 22, 2007 @ 15:30
When I was living in the states, I heard about this Turducken thingy.
Of course, I initialy thought it was a joke, but I assure you all that its real.
And people say that the wheel is the greatest invention...
Oded
Of course, I initialy thought it was a joke, but I assure you all that its real.
And people say that the wheel is the greatest invention...
Oded
The text you are quoting:
When I was living in the states, I heard about this Turducken thingy.
Of course, I initialy thought it was a joke, but I assure you all that its real.
And people say that the wheel is the greatest invention...
Oded
SiteAdmin Oded, Nov 22, 2007 @ 15:30
Of course, I initialy thought it was a joke, but I assure you all that its real.
And people say that the wheel is the greatest invention...
Oded
SiteAdmin Oded, Nov 22, 2007 @ 15:30
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Re: From the Annals of Thanksgiving Excess: Turducken/Chuckey
Post 2
Nov 22, 2007 @ 22:13
In fact, this is an ancient dish: a quail stuffed inside a spatchcock inside a chicken inside a duck inside a goose.
Kiriel
Kiriel
The text you are quoting:
In fact, this is an ancient dish: a quail stuffed inside a spatchcock inside a chicken inside a duck inside a goose.
Kiriel
Kiriel, Nov 22, 2007 @ 22:13
Kiriel
Kiriel, Nov 22, 2007 @ 22:13
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Re: From the Annals of Thanksgiving Excess: Turducken/Chuckey
Post 3
Nov 22, 2007 @ 23:38
There is an old French recipy, the Pochade Laguipiere, based on the same principle: put a truffle in an boned ortolan (small bird), coat the ortolan with truffled foie gras, poke it into a quail, coat the qail with truffled foie gras, poke it into a young partridge, put the partridge into a double layer of guts. Tie up, cook in simmering salted water during 35 to 40 minutes, with a tap. Unwrap the partridge and serve with the juice.
Next time you'll cook it, invite me, I’d like to taste it!
Next time you'll cook it, invite me, I’d like to taste it!
The text you are quoting:
There is an old French recipy, the Pochade Laguipiere, based on the same principle: put a truffle in an boned ortolan (small bird), coat the ortolan with truffled foie gras, poke it into a quail, coat the qail with truffled foie gras, poke it into a young partridge, put the partridge into a double layer of guts. Tie up, cook in simmering salted water during 35 to 40 minutes, with a tap. Unwrap the partridge and serve with the juice.
Next time you'll cook it, invite me, I’d like to taste it!
Bustan_A, Nov 22, 2007 @ 23:38
Next time you'll cook it, invite me, I’d like to taste it!
Bustan_A, Nov 22, 2007 @ 23:38
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Re: From the Annals of Thanksgiving Excess: Turducken/Chuckey
Post 4
Nov 22, 2007 @ 23:57
Try this 1742 recipy: veal eyes au gratin, with the pupils replaced by truffles
The text you are quoting:
Try this 1742 recipy: veal eyes au gratin, with the pupils replaced by truffles
Bustan_A, Nov 22, 2007 @ 23:57
Bustan_A, Nov 22, 2007 @ 23:57
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