What is the recipe called when 8 or ten gamebirds are boned and stuffed inside each other. ?!
Answers: it is on tv at the mpment. any recipes on line? thank you.
It is called turducken. Below are some recipes.
Haven't heard of 8 or 10, I've heard of turducken which has a total of three, a chicken stuffed within a duck stuffed within a turkey.
Good God, is that actually possible!
xx
are we thinking of a turducken, or a cockatrice, perhaps?
I've never seen anything in stores bigger than a turducken (turkey, duck, chicken) but apparently some chefs have made a 10, 12, or even 17-bird version:
T"he largest recorded nested bird roast is 17 birds, attributed to a royal feast in France in the 19th century (originally called a R?ti Sans Pareil, or "Roast without equal") - a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an Ortolan Bunting and a Garden Warbler."
http://en.wikipedia.org/wiki/Turducken
Turducken Recipe courtesy Paula Deen
Brine:
1 cup kosher salt
1 cup brown sugar
1 gallon water
18 to 21-pound turkey, skin intact and boned except for drumsticks
House seasoning, recipe follows
Cornbread Dressing, recipe follows
3 to 4-pound duck, boned
3 to 4-pound chicken, boned
Paprika
To make the brine: Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.
Preheat roaster to 500 degrees F.
Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.
Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher's twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.
Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.
Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.
Cook's Notes: If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees F. Try to keep the flare-ups from the fire to a minimum.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Cornbread Dressing:
Cornbread:
1 cup self rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Dressing:
7 slices white bread, dried in warm oven
Cornbread
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten
Preheat oven to 350 degrees F.
To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Follow instructions above to stuff birds.
Who on earth would consider making this greed ridden dish, when half the world is starving?
You are probably thinking of the Tur-Duc_en, which was made popular by Cajun cooks such as paul Prudhomme a few years ago.
But the idea has been around since the Middle Ages.
I belong to the Society for Creative Anachronism, a Medieval Reenactment group. We did a feast several years ago, and this is what we did:
(we made 5 of these, BTW)
For each one, we boned out birds that were skinless, until the last bird, which was a turkey. We left the skin on the turkey so it would be crisp. (We used turkey as a substitute for swan, because even though turkeys are New World birds, Swan and Peacock were not available to us. The Period recipe called for both.)
dove (we used mourning doves)
squab
quail (we used A&M Coturnix quail, which are larger than bobwhite quail)
small fryer chicken (less than 2 lbs each)
duck (these were large pekin ducks, averaging 3 to 4 lbs each)
turkey
As said before, these were boned out in such a way that you had one large pc of meat.
Lay the turkey down, and spread it out skinside down. With your knife, cut any pcs of meat that are thicker than the rest. What you are wanting is an even layer of meat, covering as much of the skin as possible.
Season with your favorite spices and herbs. We were using spices that were more common in the middle ages for seasoning meats, and they tended more towards the sweet (Ginger, Cinnamon, etc) and peppery rather than the sages, and oreganos and basils that are more to the modern taste. Use what you like.
Then take the duck, lay it on top of the turkey, and season.
continue till you have a pile of bird meat that kind of looks like a pyramid.
Roll all the meat up in the turkey skin.
We found that if the pyramid was made so the side you started rolling on was thicker than the side you ended up on, it was easier to roll. Also, if you lay a muslin towel or clean pillowcase on the table before you start doing the turkey, it was easier to roll. Tuck the skin on the ends over as you roll, to make it a neater package.
When all the birds are rolled up, either tie it all together like a rolled roast, or use a net if you can get one.
www.sausagemaker.com carries them.
Rub butter, salt, and more seasonings over the bird, and weigh the finished product.
Cook at 350 degrees till the interior temp is 155 degrees, then remove from the oven for 15 min to rest before slicing. This will be about an hour per pound. But DO NOT count on cooking safely with only using time. YOU MUST USE A THERMOMETER!
Are you thinking of a Ballatine? That's all I can think of.