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Old 01-05-2008, 10:27 PM   #11
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Terducken kinda scares me - way too long before the center cooks.
But I have done it with a boned out from the back chicken with stuffing inside, then a chicken breast pounded flat, more stuffing, and in the center, a hard boiled egg. You wrap the egg in stuffing, wrap the flattened breast around it, more stuffing, and insert into the chicken from the back. Sew it up and kind of plump it so it looks like a normal roasted chicken. You get the funniest looks when you start just slicing it up, instead of normal carving. Makes for a nice presentation on the plate, too. Kind of like a rolled roast.
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Old 01-05-2008, 10:55 PM   #12
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Quote:
Originally Posted by Andy M. View Post
It's not just a conversation starter.

It is a traditional holiday roast in the South. While it is a lot of work, it's done for special occasions when special meals are part of the celebration.
funny, i was raised in the south. tennesse, va. fla. ala. and never heard of or saw one cooked. my mom was a good cook. if it was a tradation , she would have done it. who told u it was a southern thing?

babe
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Old 01-06-2008, 12:23 AM   #13
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It probably started in the South. Like most Southern cuisine.

Both my mom & dad were from the South (Georgia) as well, but I don't think this method of doing a turkey was around then.
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Old 01-06-2008, 08:00 AM   #14
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It is more of a Louisiana thing than something to be associated with the entire South.
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Old 01-06-2008, 08:31 AM   #15
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I thought the South was the South regardless where it is.
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Old 01-06-2008, 09:46 AM   #16
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I have wanted to make one for years, but never have the time. It is on my to do list when I retire.

It sounds so good.
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Old 01-06-2008, 09:56 AM   #17
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One word of precaution though to anyone who wants to do it;

As soon as you do it, it has to go into the oven imediately, to begin roasting. Do not call yourself putting it in the fridge overnight and start cooking it the next day!!

Bacteria can thrive in the stuffing and grow just in that short amount of time and the whole thing could spoil, causing possible food poisoning and possibly death!!
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Old 01-06-2008, 10:56 AM   #18
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I thought the South was the South regardless where it is.
Nope. Is all of the the north the same? Don't you have dishes associated primarily with Boston that aren't associated with the rest of the north?

Turducken is not that common around the South outside of Louisiana. I do believe that it has its origins in Cajun cooking.

Turducken - Wikipedia, the free encyclopedia
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Old 01-06-2008, 11:58 AM   #19
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I think it must be a Louisiana thing, I was born and raised in North Carolina on traditional cooking and never heard of it. Learned about it only recently on the food net work I think.
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Old 01-06-2008, 01:45 PM   #20
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Hebert's Specialty Meats of Maurice, Louisiana is credited (most frequently & most authoritatively) with inventing the Turducken. Anthony Zimmern of The Travel Channel's "Bizarre Foods" show devoted quite a large segment of one of his episodes to them, & it was quite interesting to hear how it came about & see how they prepared it.

Hebert's Specialty Meats - boudin, turduckens, cajun food, turducken, boneless stuffed chicken, boneless stuffed turkey, stuffed rabbit, stuffed cornish game hen, shrimp and crab stuffing
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