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Turducken is a dish associated with Louisiana, consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Outside North America it is known as a three-bird roast . [ 1 ]
But what is a Turducken, exactly, and where did it come from? It’s the most infamous and outrageous of all Thanksgiving main courses: the Turducken. A meat-on-meat-on-meat extravaganza, this ...
Turducken is a dish where a deboned duck is stuffed into a deboned chicken, which is then stuffed into a deboned turkey. Outside North America, it's called a three-bird roast. The English variant ...
Honestly the whole section should be deleted as the varied stuffed animal within an animal did not originate from the 20th century dish known as a Turducken. Turducken could be argued as a variation of these other dishes prepared in the the Roman empire banquets as well as the Middle Ages.--
In today's commercial kitchens a ballotine is often made from other parts of poultry like the leg meat, and may be made using many types of meat other than poultry. Although ballotines are related to galantines , they are distinctive by being single-serving items classified as entrées as opposed to relevés. [ 2 ]
The derivative phrases "country-fried" and "chicken-fried" often refer to other foods prepared in the manner of fried chicken. Usually, this means a boneless, tenderized piece of meat that has been floured or battered and cooked in any of the methods described. Chicken-fried steak is a common dish of that variety. [47]
Stuffing a turkey Stuffed turkey Chilean empanada with ground meat stuffing. Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item.
Bourbon chicken is a dish named after Bourbon Street in New Orleans, Louisiana, and for the bourbon whiskey ingredient. [1] The dish is commonly found at North American restaurants serving Cajun-themed or American Chinese cuisine.