So you fancy yourself a Turducken expert, eh? You like to think your Franken-bird is head and feathers above the rest? Prepare thyself for a rude awakening, rube. Your three birds, however delectable, can't hold a candle to (drum roll please)...extreme Turkducken !
Back in the early 19th-century, the French created a culinary concoction that has never been topped: 16 different types of bird stuffed into a turkey. All told, that's 17 kinds of meat for the gorging. The meal was appopriately called "roast without equal."
So what sort of birds were in there? According to an article from the Sonoma Valley Sun, there was everything from chicken to lark, from pheasant to partridge. The complete list, courtesy of the Sun: "A bustard was stuffed with a turkey, stuffed with a goose, stuffed with a pheasant, stuffed with a chicken, stuffed with a duck, stuffed with a guinea fowl, stuffed with a teal, stuffed with a woodcock, stuffed with a partridge, stuffed with a plover, stuffed with a lapwing, stuffed with a quail, stuffed with a thrush, stuffed with a lark, stuffed with an Ortolan Bunting, stuffed with (finally) a garden warbler."
Near as we can tell, the roast without equal isn't attempted these days for a variety of reasons, not the least of which is that some of those birds are now endangered species. Still, according to a BBC article from 2007, an English farm did create a 12-bird roast that was large enough to feed 125 people. It cost around $1,100.
For those with more modest means and less-Titanic tummies, there's always the good ol' classic turducken. From the looks of Search, it's going to be another popular year for the three-bird combo. Over the past week, Web lookups on "turducken" and "turducken recipes" have each posted triple-digit gains. Attention arteries: Brace for impact.
http://buzz.yahoo.com/buzzlog/93203?fp=1
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Topic: Not Challeneged by Turducken? (Read 860 times)