50 States, 50 Sizzling Dishes: The Ultimate Foodie Road Trip Through The USA
Turducken from Wyoming
The turducken, that masterpiece of a dish, might be synonymous with Cajun chef Paul Prudhomme, but its origins are as layered as the bird itself. Some culinary historians mention a similar entree in an 1807 French cookbook, while others whisper about Creole traditions involving multi-bird roasts. Regardless, the turducken undoubtedly found its wings under Paul’s flamboyant culinary leadership.
He trademarked the name “Turducken” in 1986, and his version, featuring layers of chicken, duck, and turkey separated by flavorful stuffing, became a national sensation. Today, it’s a kitschy culinary icon, a Thanksgiving showstopper, and a testament to the audacity of culinary creativity.
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