Recipe Swap

Re: Local Turduckin?

badgerrr — Sun, 30 Dec 2007 02:03:31 GMT

Well, the Turduckin has been served and the left overs frozen or in the fridge.

My hopes for a good blending of the respective flavors seems to have been thrwarted by all the cornbread in the dressing. This stuff buffers turkey from duck, duck from chicken. Our dressing was considered "sausage", but very little sausage was actually in evidence. The turkey tasted very much like standard turkey, the duck was ducklike and uninfluenced by the chicken.

For the trouble and extra expense, can't recommend Turduckin (at least, as ours was prepared). A turduckin prepared with stuffing only in the chicken, might be another matter. But the conventional method of preparation left me unimpressed.

Re: Local Turduckin?

badgerrr — Tue, 25 Dec 2007 19:21:01 GMT

That Turduckin is browning as I type. Will provide update later.

Looks like my hopes for local Turduckin was asking for too much.....

Local Turduckin?

badgerrr — Mon, 10 Dec 2007 21:34:16 GMT

We wanted to try that poultry dish we've been hearing about on TV. So the wife spent the money and sent off to have a Turduckin sent here from Lousianna. It was kinda spendy and there were postage issues to make it even spendier. But we will have it for Christmas dinner.

For those of you not up on the dish, it's a stuffed boned chicken, wrapped in a seasoned boned duck, sewn into a seasoned boned Turkey. Pretty interesting, huh?

But, if we try this and like it - I'm wondering if there are any local connections for Turduckin? Sure would be good to bring these costs down on the thing.