Consider the dish named with one of the greatest portmanteaus of all time: the turducken.
If you’ve never heard of turducken and you are a meat lover, prepare to rejoice. A turducken is a de-boned chicken (or hen) stuffed into a de-boned duck, which is then stuffed into a de-boned turkey.
Are three meats still sounding pedestrian? Well, try this on for size.
A gastronomist in the early 19th century wrote about his rôti sans pareil. This “roast without equal” is 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.
Since some of the ingredients are now considered endangered, you can’t exactly whip up this meat bonanza in your kitchen. (No need to disinvite the vegetarians yet.) But you get the point. The imagination is the limit to the number of meats that you could stuff into a ballotine.
This isn’t quite the same thing, but “turducken” reminds us of one of our other favorite animal hybrid words, zedonk. A zedonk, of course, is the product of a donkey and a zebra. What then is a liger, a zebrula, or a dzo? Find out here.
If you’ve got a little extra cash to spend, you could also go for the gooducken, which is a goose stuffed with a duck stuffed with a chicken.
Have any questions regarding Thanksgiving comestibles? Let us know. And what will be your main protein on the table Thursday night?