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Turducken is a dish associated with
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, consisting of a deboned
chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...
stuffed into a deboned
duck Duck is the common name for numerous species of waterfowl in the family (biology), family Anatidae. Ducks are generally smaller and shorter-necked than swans and goose, geese, which are members of the same family. Divided among several subfam ...
, further stuffed into a deboned
turkey Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...
. Outside North America it is known as a three-bird roast. Gooducken is an English variant, replacing turkey with
goose A goose (: geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera '' Anser'' (grey geese and white geese) and '' Branta'' (black geese). Some members of the Tadorninae subfamily (e.g., Egy ...
. The term ''turducken'' is a
portmanteau In linguistics, a blend—also known as a blend word, lexical blend, or portmanteau—is a word formed by combining the meanings, and parts of the sounds, of two or more words together.
of ''turkey'', ''duck'', and ''chicken''. The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another—twofold in this instance. The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned
breadcrumb Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlet ...
mixture or
sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. ...
meat, although some versions have a different
stuffing Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a Starch#Food, starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and v ...
for each bird. The result is a fairly solid layered
poultry Poultry () are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, Eggs as food, eggs or feathers. The practice of animal husbandry, raising poultry is known as poultry farming. These birds are most typ ...
dish, suitable for cooking by
braising Braising (from the French language, French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first Browning (cooking), browned at a high temperature, then simmered in a covered pot in cook ...
,
roasting Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizat ...
,
grilling Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and v ...
, or
barbecuing Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to coo ...
."Turkey Finds Its Inner Duck (and Chicken)"
''
The New York Times ''The New York Times'' (''NYT'') is an American daily newspaper based in New York City. ''The New York Times'' covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of ...
'', November 20, 2002. Accessed November 21, 2007
The turducken was popularized in America by
John Madden John Earl Madden (April 10, 1936 – December 28, 2021) was an American professional football coach and sports commentator in the National Football League (NFL). He served as the head coach of the Oakland Raiders from 1969 to 1978, leading them ...
, who promoted the dish during NFL Thanksgiving Day games and, later, ''
Monday Night Football ''Monday Night Football'' (often abbreviated as ''MNF'') is the branding used for broadcasts of National Football League (NFL) games that air on Monday nights. It originally ran on American Broadcasting Company, ABC from 1970 NFL season, 1970 t ...
'' broadcasts."The Story of John Madden's Legendary Turducken"
USA Today ''USA Today'' (often stylized in all caps) is an American daily middle-market newspaper and news broadcasting company. Founded by Al Neuharth in 1980 and launched on September 14, 1982, the newspaper operates from Gannett's corporate headq ...
, November 29, 2017. Accessed November 4, 2019
On one occasion, the commentator sawed through a turducken with his bare hand, live in the booth, to demonstrate the turducken's contents."PETA Gives Madden the Bird"
New York Post The ''New York Post'' (''NY Post'') is an American Conservatism in the United States, conservative daily Tabloid (newspaper format), tabloid newspaper published in New York City. The ''Post'' also operates three online sites: NYPost. ...
, November 28, 2002. Accessed November 29, 2019
Madden ate his first on-air turducken on December 1, 1996, during a game between the
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and
St. Louis Rams The St. Louis Rams were a professional American football team of the National Football League (NFL). They played in St. Louis, Missouri, from 1995 through the 2015 season, before moving back to Los Angeles, California, where the team had played ...
at the
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.


Origin

Credit for the creation of the turducken is uncertain; other
matryoshka Matryoshka dolls (), also known as stacking dolls, nesting dolls, Russian tea dolls, or Russian dolls, are a set of wooden dolls of decreasing size placed one inside another. The name ''Matryoshka'' is a diminutive form of ''Matryosha'' (), i ...
-like stuffed dishes have existed for centuries, in a variety of cultures. One early version is found in the 1913 Spanish cookbook ''La Cocina Española Antigua'' by Emilia Pardo Bazan. On page 208, recipe 320 describes a dish called ''guisado particular'' which is made by first stuffing an olive, then a small bird with the olive, then that stuffed bird is stuffed into another larger bird and so on sixteen times more, then cooked in an open flame for 24 hours. As a named dish, it is generally agreed to have been introduced by
Cajun The Cajuns (; French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French ethnicity mainly found in the US state of Louisiana and surrounding Gulf Coast states. Whi ...
chef Paul Prudhomme. The earliest print reference to the dish is a 1982 ''
Newsweek ''Newsweek'' is an American weekly news magazine based in New York City. Founded as a weekly print magazine in 1933, it was widely distributed during the 20th century and has had many notable editors-in-chief. It is currently co-owned by Dev P ...
'' article that describes it as a new Prudhomme dish. A 1983 ''
New York Daily News The ''Daily News'' is an American newspaper based in Jersey City, New Jersey. It was founded in 1919 by Joseph Medill Patterson in New York City as the ''Illustrated Daily News''. It was the first U.S. daily printed in Tabloid (newspaper format ...
'' article called the turducken "an example of his inventiveness." In the 1960s, Prudhomme had worked as a chef at a series of resorts in Colorado and Wyoming. In 1984, Prudhomme told the ''
Star Tribune ''The Minnesota Star Tribune'', formerly the ''Minneapolis Star Tribune'', is an American daily newspaper based in Minneapolis, Minnesota. As of 2023, it is Minnesota's largest newspaper and the List of newspapers in the United States, seventh- ...
'' that he had come up with the turducken in 1963 while preparing turkey for a Sunday brunch at one such resort. He said he had started selling turduckens in
New Orleans New Orleans (commonly known as NOLA or The Big Easy among other nicknames) is a Consolidated city-county, consolidated city-parish located along the Mississippi River in the U.S. state of Louisiana. With a population of 383,997 at the 2020 ...
around 1982, raising the price repeatedly to lower demand because of the day-long cooking process required. Prudhomme trademarked "Turducken" in 1986. In 2003, the food writer Jeffrey Steingarten investigated the dish's origin and concluded Prudhomme's was "the first, and therefore the authentic, recipe." Another claimant is Hebert's Specialty Meats in
Maurice, Louisiana Maurice is a Town (Louisiana), town in Vermilion Parish, Louisiana, United States. The population was 964 at the 2010 United States Census, 2010 census and 2,118 for the 2020 census us, 2020 Census. It is part of the Abbeville, Louisiana, Abbevil ...
, whose owners Widley Hebert Jr. and Sammy Hebert say they created it in 1985 "when a local man brought his own birds to their shop and asked the brothers to create the medley". But Prudhomme's turducken had already been featured in media for several years before Hebert's opened in 1984. In the United Kingdom, a turducken is a type of ballotine called a "three-bird roast" or a "royal roast". The Pure Meat Company offered a five-bird roast (a goose, a turkey, a chicken, a pheasant, and a pigeon, stuffed with sausage), described as a modern revival of the traditional Yorkshire Christmas pie, in 1989;Williams, Anne. "Send a friend a meal on wheels", The Sunday Times (London), December 2, 1990. and a three-bird roast (a duck stuffed with chicken stuffed with a pigeon, with sage and apple stuffing) in 1990. ''Gooducken'' is a
goose A goose (: geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera '' Anser'' (grey geese and white geese) and '' Branta'' (black geese). Some members of the Tadorninae subfamily (e.g., Egy ...
stuffed with a duck, which is in turn stuffed with a chicken. TimesOnline.co.uk. Retrieved on June 2, 2008


Historical predecessors

In his 1807 ''Almanach des Gourmands'', gastronomist Grimod de La Reynière presents his ''rôti sans pareil'' ("roast without equal")—a
bustard Bustards, including floricans and korhaans, are large, terrestrial birds living mainly in dry grassland areas and in steppe regions. They range in length from . They make up the family Otididae (, formerly known as Otidae). Bustards are ...
stuffed with a
turkey Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...
, a
goose A goose (: geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera '' Anser'' (grey geese and white geese) and '' Branta'' (black geese). Some members of the Tadorninae subfamily (e.g., Egy ...
, a
pheasant Pheasants ( ) are birds of several genera within the family Phasianidae in the order Galliformes. Although they can be found all over the world in introduced (and captive) populations, the pheasant genera's native range is restricted to Eura ...
, a
chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...
, a
duck Duck is the common name for numerous species of waterfowl in the family (biology), family Anatidae. Ducks are generally smaller and shorter-necked than swans and goose, geese, which are members of the same family. Divided among several subfam ...
, a
guinea fowl Guinea fowl () (or guineahen) are birds of the family Numididae in the order Galliformes. They are endemic to Africa and rank among the oldest of the gallinaceous birds. Phylogenetics, Phylogenetically, they branched off from the core Galliforme ...
, a
teal alt=American teal duck (male), Green-winged teal (male) Teal is a greenish-blue color. Its name comes from that of a bird—the Eurasian teal (''Anas crecca'')—which presents a similarly colored stripe on its head. The word is often used ...
, a
woodcock The woodcocks are a group of seven or eight very similar living species of sandpipers in the genus ''Scolopax''. The genus name is Latin for a snipe or woodcock, and until around 1800 was used to refer to a variety of waders. The English name ...
, a
partridge A partridge is a medium-sized Galliformes, galliform bird in any of several genera, with a wide Indigenous (ecology), native distribution throughout parts of Europe, Asia and Africa. Several species have been introduced to the Americas. They ar ...
, a
plover Plovers ( , ) are members of a widely distributed group of wader, wading birds of subfamily Charadriinae. The term "plover" applies to all the members of the subfamily, though only about half of them include it in their name. Species lis ...
, a
lapwing Lapwings (subfamily Vanellinae) are any of various ground-nesting birds (Family (biology), family Charadriidae) akin to plovers and dotterels. They range from in length, and are noted for their slow, irregular wingbeats in flight and a shrill, ...
, a
quail Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. The collective noun for a group of quail is a flock, covey, or bevy. Old World quail are placed in the family Phasianidae, and New ...
, a thrush, a
lark Larks are passerine birds of the family Alaudidae. Larks have a cosmopolitan distribution with the largest number of species occurring in Africa. Only a single species, the horned lark, occurs in North America, and only Horsfield's bush lark occ ...
, an ortolan bunting and a
garden warbler The garden warbler (''Sylvia borin'') is a common and widespread small bird that breeds in most of Europe and in the Palearctic to western Siberia. It is a plain, long-winged and long-tailed typical warbler with brown upperparts and dull white ...
—although he states that, since similar roasts were produced by ancient Romans, the ''rôti sans pareil'' was not entirely novel. The final bird is very small but large enough to just hold an olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds. An early form of the recipe was "Pandora's cushion", a goose stuffed with a chicken stuffed with a quail. Another version of the dish is credited to French diplomat and gourmand
Charles Maurice de Talleyrand-Périgord Charles-Maurice de Talleyrand-Périgord (; ; 2 February 1754 – 17 May 1838), 1st Prince of Benevento, then Prince of Talleyrand, was a French secularization, secularized clergyman, statesman, and leading diplomat. After studying theology, he b ...
. The 1891 newspaper article ''French Legends Of The Table'' offers ''Quail à la Talleyrand'': In
Hunan cuisine Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and s ...
, the famed chef Liu Sanhe from
Changsha Changsha is the capital of Hunan, China. It is the 15th most populous city in China with a population of 10,513,100, the Central China#Cities with urban area over one million in population, third-most populous city in Central China, and the ...
invented a dish called ''sanceng taoji'' ( zh, 三层套鸡), meaning "three-layer set chicken", consisting of a sparrow inside a pigeon inside a hen, along with medicinal herbs such as '' Gastrodia elata'' and wolfberries. He originally devised the dish to alleviate Lu Diping's ill concubine of headaches. The book ''Passion India: The Story of the Spanish Princess of Kapurthula''Moro, Javier (2006). ''Passion India: The Story of the Spanish Princess of Kapurthala''. Translated by Peter J. Hearn, First Circle Publishing, New Delhi, (p. 295) features a section that recounts a similar dish in India in the late 1800s:


See also

* Cockentrice – A dish consisting of a pig sewn to a chicken * Cherpumple – A dessert inspired by Turducken * List of duck dishes *
List of meat dishes This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, whic ...
* Whole stuffed camel *
Matryoshka Matryoshka dolls (), also known as stacking dolls, nesting dolls, Russian tea dolls, or Russian dolls, are a set of wooden dolls of decreasing size placed one inside another. The name ''Matryoshka'' is a diminutive form of ''Matryosha'' (), i ...
– Russia doll


References


External links


"Farm creates £665 multibird roast"
''
BBC News BBC News is an operational business division of the British Broadcasting Corporation (BBC) responsible for the gathering and broadcasting of news and current affairs in the UK and around the world. The department is the world's largest broad ...
''. December 30, 2007
"Turducken"

"Guisado particular"
''La Cocina Española Antigua''. {{Chicken dishes Louisiana cuisine Poultry dishes Stuffed dishes American poultry dishes Thanksgiving food Christmas food