Recipe name when u start with a small bird then stuff it into a bigger birds?

Question

A poultry recipe when u start with a very small game bird like a quail then u stuff it in to a slightly bigger bird then that in to little bit bigger bird and so on till u get to a very big bird like a goose.

Answer 1

www.rivercottage.net/video/RC_TBR08.wmv

Hugh Fearnigley-Whiitingstall video talks you through a Ten Bird roast but it can be five as well. But he gives you loads of tips.

Answer 2

A Turducken is a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients: turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.

The result is a relatively solid, albeit layered, piece of poultry, suitable for cooking by braising, roasting, grilling, or barbecuing. The turducken is not suitable for deep frying Cajun style (to deep fry poultry, the body cavity must be hollow to cook evenly).

In the UK the Turducken is commonly known as a three-bird roast. English chef Hugh Fearnley-Whittingstall expanded this into a ten-bird roast (a turkey, goose, duck, mallard, guineafowl, chicken, pheasant, partridge, pigeon, woodcock) [1].

The largest recorded nested bird roast is 17 birds, attributed to a royal feast in France in the 19th century (originally called a Rôti 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. The final bird is small enough that it can be stuffed with a single olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds. This dish probably could not be recreated in the modern era as many of the listed birds are now protected species.

Answer 3

turducken is a boned chicken stuffed into a boned duck which is stuffed into a boned turkey. Don't know about the other birds. Make up your own name!

Answer 4

Louisianian tradition (I believe), TurDucKen.... a boneless chicken stuffed inside a boneless duck, stuffed into a boneless turkey.... usually also different types of stuffing in each bird. Not cheap but popular in some areas!

Answer 5

Turducken Recipe

2-3/4 cups prepared savory bread stuffing, at room temperature, divided use
2 cups prepared cornbread stuffing, at room temperature, divided use
1/4 cup chopped pecans
1/2 cup whole berry cranberry sauce
1 (10 to 12-pound) turkey, deboned
1 (4 to 5-pound) duck, deboned
1 (3 to 4 pound) chicken, deboned
4 Tablespoons butter
3 cloves garlic, cut in quarters
6 fresh sage leaves
2 Tablespoons fresh thyme leaves
1 Tablespoon browning sauce (such as Gravy Master® or Kitchen Bouquet®)
1 Tablespoon olive oil
Kosher salt and freshly ground black pepper
PREPARATION:
Have the turkey, duck, and chicken already deboned (save the bones for stock) before you begin to assemble the turducken.
Keep all of the poultry refrigerated until you are ready to use it. Do not assemble turducken until you are ready to bake it in order to avoid foodborne illness from contaminated stuffing.

Measure out 2-1/4 cups of bread stuffing and set aside. Place remaining 1/2 cup of bread stuffing in another bowl and add 1/2 cup of the cornbread stuffing along with the whole berry cranberry sauce and pecans. Toss gently to combine. Place remaining 1-1/2 cups cornbread stuffing aside. You should have 3 separate stuffings.

In a food processor fitted with the metal blade, combine butter, garlic, sage, and thyme until herbs are finely chopped.

Run your hand under the skin to separate and make a pocket, but do not separate skin completely from the meat. Distribute the butter herb mixture evenly under the skin.

Rub the skin of the turkey with the browning sauce (promotes even browning but doesn't add flavor), then the olive oil. Sprinkle generously with kosher salt and freshly ground pepper.

Flip the turkey over so it is open and skin-side down. Sprinkle with salt and pepper.

Preheat oven to 300 F.

Spread bread stuffing evenly over turkey cavity. Place duck on top of bread stuffing, skin-side down.

Spread cranberry nut stuffing on top of open duck cavity. Top with chicken, skin-side down.

Spread cornbread stuffing on top of open chicken cavity. Skewer the back of the chicken closed. Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed. Repeat process with the turkey. Carefully turn the turducken over, so it is seam-side down and breast-side up. Remove all skewers except the last one holding the turkey together.

Place turducken in a heavy roaster. Roast 3 to 4 hours, until meat thermometer inserted in the very center of the chicken stuffing reaches 165 F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.

Let turducken rest 30 minutes before carving. To serve, slice turducken across the breast to show off each layer.

Yield: 12 to 14 servings

Answer 6

usually a contraction of the birds names like tur-duck-en, for turducken.Or turkey/duck chicken

Answer 7

Lots of links here-
http://en.wikipedia.org/wiki/Turducken

Answer 8

It's called disgusting! I don't like the idea of food being stuffed into other food.

Answer 9

turduckin. chicken into a duck into a turkey

Answer 10

three bird roast