Tuesday Timbits: Turducken!

Happy Thanksgiving week folks!

Given the holiday, we can’t possibly talk about any other Louisiana product OTHER than this.  Some people see it as an abomination, some as a mastery of culinary creations. 

In case you’re not familiar with this creation (my friend told me yesterday she thought it was just a joke), the turducken is a deboned chicken, inside a deboned duck, inside a deboned turkey…with some delicious stuffing in the middle for good measure.  Some turduckens actually have stuffing between each layer o’ bird.

My coworker tells me you can now get them wrapped entirely in BACON:

  

But I think that might be a little overkill.  Not to mention, pigs don’t fly (yet) and that sort of ruins the whole “bird” theme. (Though I’m sure it’s DEELISHUSS.)

While stuffing dead carcasses of animals with the carcasses of other, smaller animals is not purely Louisianan in origin, since the idea has been documented as early in history as the Romans, the actual American origins of the Turducken can be traced back to Hebert’s Meats in Maurice, Louisiana, just outside of Lafayette. 

(Official Hebert’s turducken.)

Now, you can special order these bird trifectas from various producers across the country—our local Price Cutter even carries them this time of year.  However, having HAD an Hebert’s bird, I can say, they would win as the “one Turducken to rule them all” contest.

And while it’s a little late for your Thanksgiving feasting, you can order yourself a world-famous Hebert’s turducken for Christmas online!  And the nice thing about Hebert’s is that they offer a variety of different stuffing options, like pork sausage, cornbread dressing, andouille sausage, shrimp & crab dressing, chicken sausage, jalapeno sausage, crawfish etouffee, broccoli & cheesy rice, dirty rice, even boudin (mmmm…boudin…but that’s a different Louisiana product for a different Tuesday).