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Turduckens: a Louisiana original.The original Louisiana Turducken comes by its unusual name logically: it's a mouthwatering combination of turkey, duck and chicken. Whether you call it a Turducken, Turduchen or a Tur-Duc-Hen, everyone here in Louisiana knows exactly what this incredible dish is all about. Starting with a plump, partially de-boned turkey (wing bones remain) and perfectly seasoned with a fine assortment of Creole seasonings, we add nearly a full pound of Cajun stuffing to our Turduckens. Your choice of stuffing includes Creole Cornbread or Seafood Stuffing made with crawfish and shrimp. Then comes a completely de-boned duck and chicken with fat and skin removed. Finally, we carefully hand-stitch the stuffing, duck and chicken inside the seasoned turkey and - voila! - you have the perfect Turducken that will be the highlight of any special occasion. Order Turduckens for Thanksgiving, Christmas, New Years, Easter Sunday, the Superbowl or family reunions. And don't even think about throwing out any leftovers (not that there will be much) - a scrumptious Turducken po-boy will be the order of the day after the guests have all gone home! Turduckens make a perfect gift!Turduckens also make wonderful gifts for family, friends or corporate accounts. And when you buy a Turducken we can ship it to any corner of the country. We'll also include a free gift card that can accommodate a 30-word personalized message. The Turducken will arrive safely by two-day air in our Louisiana Living protective packaging. It's so easy, all you have to do is give us your recipient list and a credit card number, and we do the rest! Our Turducken is a bona fide crowd-pleaser that is guaranteed to put a plain old turkey or ham dinner to shame. Turducken preparation and serving information.Our Turduckens ship frozen, so all you have to do is thaw, bake and serve. The approximate weight is 15-16 lbs. and can easily serve 14-16 guests. Choose from two authentic flavors: the Creole Cornbread Turducken or the Seafood Turducken. |
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The History of the TurduckenThe origin of the turducken has been disputed for years. Some people credit a specialty meats store in Maurice, Louisiana with producing the first turducken in 1985. Others claim that chef Paul Prudhomme created the dish in 1983 and unveiled it at the Duvall Days Festival in Duvall, Washington. Some even credit a surgeon in New Orleans with creating the first turducken in the 1950's – and using a scalpel to de-bone the birds, no less! None of these claims have been proven, so doubt remains about the true origin of the turducken. Regardless, we're just glad that someone created this magnificent Louisiana dish. |
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