Does the recipe for a turkey, with a duck inside, and a chicken inside and a quail inside, really exists? And

Answer 1

Yes, it is called Turducken although it usually stops with a chicken.

Here are the results of a Y! Search with all sorts of recipes:
http://search.yahoo.com/search?p=turducken+recipes&rs=0&fr2=rs-top&search=turducken&ei=UTF-8&ico-yahoo-search-value=http%3A%2F%2Frds.yahoo.com%2F_ylt%3DAmDKdxVLpyNnr20McayfN5536xR.%2FSIG%3D111gjvvgj%2F%2A-http%3A%2F%2Fsearch.yahoo.com%2Fsearch&ico-wikipedia-search-value=http%3A%2F%2Frds.yahoo.com%2F_ylt%3DAm34CdG83K9_pF1ZyFtWCDV36xR.%2FSIG%3D11ia1qo58%2F%2A%2Ahttp%253a%2F%2Fen.wikipedia.org%2Fwiki%2FSpecial%253aSearch&fr=ks-ques

Answer 2

Yes. Kind of. I've never seen one with a quail inside the chicken, but using a regular turducken recipe and adding a boned quail should work, though you might have to roast just a little longer. The website for Paul Prudhomme's turducken recipe recipe follows. I like his description of the boning process.

Answer 3

Turduken (Tuhr-duhk-in) short for Turkey-Duck-Chicken is a commonly used meal. I suppose if you found a small enough quail you could fit it in there. This Christmas I had Turduken and it came out tasting very good.

Answer 4

The quail must be a recent addition to the turducken.
I suppose you could still squeeze a Cornish Game Hen inside the quail.
The wikipedia site has links to recipes.

Answer 5

Tur-duk-en does. It is a chicken inside a duck inside a turkey with stuffing between each bird, of course they are boneless. I haven't heard of it with a quail.

Answer 6

Turduken:
http://www.chefpaul.com/turducken.html

Answer 7

It's known as Turduken, but without the quail. You could stuff one in on your final assault! I tried one from Cabela's, and it was OK, but not worth the price.

Answer 8

I saw this on the Paula Dean show on Foodnetwork in Dec but she just went as far as the chicken.Go to foodnetwork website and pull up her show and you will have the reciepe.

Answer 9

It;s called turducken...its a turkey stuffed with a duck and the duck is stuffed with a chicken.

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.

Answer 10

I've had turduckin, but not quail-in-turcduckin...