A turducken is a boned chicken stuffed inside a boned duck, which is in turn stuffed inside a boned or partially-boned turkey. Each fowl is padded with stuffing or sausage, the turducken may be roasted, fried, braised, barbecued, etc. A turducken is an engastration, which is a food in which one animal is stuffed inside another. Chef Paul Prudhomme trademarked the word turducken in the 1970s, he is credited with inventing the term. However, it is known that the turducken existed in the state of Louisiana before that time. The word turducken is a portmanteau, which is a word made from the blending of two or more words.


Today is Chinese New Year, and to celebrate, celebrity chef Ming Tsai is launching his new variation on turducken, called PekingDucken, which will be available for mail order going forward. (Forbes Magazine)

Self-proclaimed Delaware Sausage King Rawstrom, owner of Wilmington’s Maiale Deli and Salumeria, likes that the turducken celebrates shameless gluttony in all its glory. (USA Today)

But first, a brief history lesson: Multi bird roasts date all the way back to Roman times, but it was in 1980s when the name turducken was first trademarked by Louisiana chef Paul Prudhomme and modern Americans got their own celebratory meat delicacy. (GQ Magazine)

If you like exotic chili that included such interesting items as cheese curds, turducken and chocolate, the Potawatomi Hotel & Casino was the place to be Sunday as more than 4,000 chili lovers from all over southeastern Wisconsin packed the Milwaukee Chili Bowl. (The Milwaukee Business Journal)

We don’t want to be unnecessarily hyperbolic, but the Turducken Sausage at DogHaus might be the most holiday-appropriate sausage sandwich in L.A. right now. (Los Angeles Magazine)

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