Turducken - where to get one?
 

I want to do a turducken for the upcoming holidays. Can anyone recommend a place to (mail) order one from?

Also, what kind of dressing, do you recommend? What is traditional? Some of the websites I've seen have cornbread and/or cajun sausage.

Thanks!

Here are some site {can't imagine there is all that much room for stuffing!}

http://www.cajuncreations.com/Search...mp;Affiliate=1

http://www.cajungrocer.com/fresh-foo...-1_15_24.html?
source=google

http://www.cajunstuff.com/store/prod...0afa0afa9fbe69


http://www.cajunspecialtymeats.com/

Hope this helps...
Debi

Debi, have you tried the turduckens from any of the outfits? I googled it and came up a with a list or retailers also, but was hoping someone had actual experience with one. I'd like my first turducken to be deeeelisssshhh!

You might want to call around to your local specialty (read: expensive) grocers; if they don't offer one, they may know who does locally. I asked the butcher about how to cook mine when I picked it up, and it came out great (I think it had a rice stuffing with lots of herbs). You slice it like a loaf of bread (except for the wings and legs, which are the same as on a regular turkey), and that's the most fun - seeing the rings or slices of the various birds within. Enjoy

loves -- no I haven't tried any of them...just googled it.

I suggest posting this same Q on the Fodors Lounge board, there are lots of cooks over there!
Debi

They seem to be everywhere nowdays... even my area Wal-Mart has them.

Lovesadventure -

Three words for ya: Dudley's Cajun Cafe.

Their turducken is to die for and they will ship it anywhere. The cost is $75.99 plus shipping. It's about 15 lbs., and the stuffing is crawfish.

I just called them to see if they had a website and they don't (insert long, heavy sigh here), but their phone number is 903-757-9466. They are located in Longview, Texas. And if you ever get to our neck of the woods don't miss visiting there in person.

Enjoy!

The real adventure is in doing one yourself. Couint on a full day of preparation (one hour per bird just doing the boning) and 10 hours of baking in the oven. I have done it. I modified Paul Prud'homme's recipe, using port marinated Portobello mushrooms between the turkey and the duck, andouille sausage between the duck and the chicken, and chestnut stuffing in the chicken. You do not need any other kind of dressing, but I do recommend Paul Prud'homme's sweet potato and eggplant gravy.

Thanks guys. Any idea how far in advance I need to order? I figure they are slammed w/Thanksgiving right now and I'm aiming for Xmas. However, will be traveling (yay!) out of country until early December. If I wait until Dec. 6, will I be too late?

here is a tiny url link to how to cook with some ideas.
http://tinyurl.com/wpm4

for long links; best to go to tinyurl.com and get the smaller version so the threads don't spread out so far making them hard to read :)

good luck ! something I always wanted to try but the family always wants the traditional....maybe when they are older they will appreciate this !!

I learned something completely new today. What a concept, a duck inside a chicken, inside a turkey! Wild! :D

seetheworld,

It's a chicken inside a duck inside a turkey. You have to get the smallest broiler available, although Chinese meat markets have smaller specialty chickens (I am thinking of the black=skinned one). It also makes sense to have the duck closest to the turkey meat so that the fat has a chance of keeping the turkey moist.

I believe the original turducken was developed about 20 years ago by Hebert's in Maurice, Louisiana, right outside of Lafayette. I used to drive over there regularly to pick up fresh deboned chickens and turduckens but now many companies have copied them. Hebert's was even written up in National Geographic! I don't find a website for them but I would call to find out if they ship. Be prepared for strong French cajun accents since Maurice is in the heart of Cajunland. I would choose the cornbread dressing instead of crawfish or shrimp since it is being shipped. Chris Specialty Meats here in Baton Rouge also offers them. They are a real treat especially for the holidays.

escargot-- Love tiny url, but sometimes folks don't like clicking on "unknown" links.

Debi

Thanks Michael for clearing that up for me! :)

This is from the Whole Foods website,
stw, we may just have to swing by and
order one this year !
:)

<i> &quot;Turducken
A Louisiana original! This unusual offering combines all of your fowl favorites into one great dish! Whole Foods Market will create this item when a special order is placed. The turducken is a 15-16 pound semi-boneless turkey stuffed with duck and chicken with layers of delicious stuffing between each bird. Pairings: Turducken is so flavorful and filling; and simply beautiful when carved - showcasing the colors and layers of different birds and stuffing! &quot;</i>

R5

No Kidding, R5!!! (I'm doing my best &quot;Elaine&quot; push as I say this, lol).

I'm gonna have to try that some time very <i>soon</i>.

We get ours from the Cajum Grocer. They are fantastic! http://www.cajungrocer.com

<b>Is cajun-style pork sausage very spicy?</b>

I can't begin to tell you how excited I am to discover this Turducken! :D

Darn, my local Whole Foods (Seattle) won't be carrying them.

Looks like it'll have to be mail order for me.

Oh, and here I was thinking it was a John Madden creation. :)

We were once at a New Year's Eve party where a turducken was served. I'm not sure the &quot;chef&quot; knew what he was doing, because the meat was very, very dry. I wish he would have used Michael's modified Paul Prudhomme recipe.

Here is Herberts website. I tried it a few years ago and it was very very good but I like the Cajun Grocer better. http://www.hebertsmeats.com/

Debi: I didn't realize people don't like clicking on tiny url's, - back when I joined Fodors I used to use the long links and a few people told me not to b/c that was what spread out the threads making it hard to read, having to scroll to see everything, etc and so they posted to me about tinyurl. - i thought it was a great idea. But now I wonder about all those times I have given people links to go to who may never actually even click on them out because they are afraid to -

Usually I say, &quot;here is a tiny url link&quot; to the page I am referring them to - but I suppose that is the best I can do - if they are afraid of where it might take them or if they are worried about what, viruses or something???

That seems so funny to me - Everything we write on this forum is then available on google and although no one is using their names, in many threads we share private emails, etc.....

do you think they are worried the tiny url's will send them to some bizarre gross web site or something ? AAAhhh - isn't it awful that today people even have to think someone might do that.....

oh well, thanks for the heads up!

I much prefer the timy URLs. Posts are soooo hard to read with the long links that some folks won't even get to the link. I wouldn't have ever thought a tiny URL would be any less safe that a long web address.

Maybe you can put a split version of the web address, with a tiny url next to it?

escargot -
I thought tinyurls were great when I fist figured out what they were! [Still do]. I think that some people may be uncomfortable clicking on them since you can't &quot;see&quot; where you are going.

Maybe the solution is to use both, but that seems silly. I think once people on here &quot;know&quot; you, they trust the links you provide.

But there are always so many new people, that they just aren't sure what tiny urls are!

Again, there are so many little &quot;tricks of the trade&quot; here on Fodors, that new people don't know -- topping, how to do a search, how the STATE drop down menu works, getting a good topic title to ensure getting a lots of helpful replies, some of the abbreviations used [like OP - original poster], how to find a thread that they once saw, how to find a thread they started [clicking on their own name] are just a few that come to mind.


Debi

<b>So, can anyone tell me if cajun sausage is spicy? :D</b>

Paul Prud'homme's is spicy. If you want not too spicy, buy ground pork and add cajun spices as you desire.

Thank you Michael!