Look, Ma! It’s three birds in one!

In the annals of manly grub, while there are many menu items, that just by merely mentioning them can increase your man card mojo, few can give it the boost uttering the “turducken” can.

Popularized by the late, great Louisiana Chef Paul Prudhomme, this monument to fowl meat loving manliness is a masterpiece of singular magnificent deliciousness. Seriously, just thinking about it will make hair grow on your chest.

For those of you who have not yet feasted your eyes or your taste buds on this beastly bounty, here’s what all the fuss is about: the turducken is a brilliant concoction consisting of a de-boned chicken, stuffed inside a de-boned duck, stuffed inside a de-boned turkey.

But, wait! There’s more! You see, if that weren’t enough to satisfy your carnivorous cravings, each layer of poultry perfection is padded with savory, scrumptious stuffing. From that point forward, it’s prepared as you would a traditional turkey: roasted, braised, fried, grilled, barbecued, or whatever way strikes your fancy.

Now, while there’s a dispute as to invented this fowl fantasy, with some claiming
Corinne Dunbar’s, a legendary New Orleans eatery that closed in the 1980’s birthed the idea.

Others assert that it can be traced back to early European history, where dishes consisting of 17 different birds – starting with a garden warbler and ending with a bustard made in 1807 by Grimod de La Renière were served up.

And then there is the Kiviak, a traditional Christmas dish from Greenland that consists of freshly plucked seagulls wrapped in a freshly-disemboweled seal carcass, then buried and left for months to ferment.

Or not.

Anyway, however it came to be, the bird-within-a-bird-within-a-bird is now a staple in America, in all it’s many variations, that today could include adding a small pig which has swallowed the turducken and is then cooked. Or the uppity Quaduckant, made with a quail, stuffed inside a duck, stuffed inside a pheasant. Whatever the case may be, if you ever find yourself within forking distance of any of them, you know you’re going to want you some of that.


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