turkey stuffed with a duck stuffed with a chicken
Turducken
title: Turducken text: Turducken Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Outside of the United States and Canada, it is known as a three bird roast. Gooducken is a traditional English variant, replacing turkey with goose. The word "turducken" is a portmanteau of "turkey", "duck", and "chicken". The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another. The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly title: Stuffing text: is mentioned in T.C. Boyle's book "Water Music". British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it "one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide". A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, and woodcock. The roast feeds approximately 30 people and, as well as the ten birds, includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, along with sage, and port and red wine. In the United States and eastern Canada, multi-bird title: Turducken text: inside the turkey a chicken. Stuff the chicken with a grouse and inside that put a quail and finally inside that a sparrow. Then season it all well, place the camel in a hole in the ground and roast it." Turducken Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Outside of the United States and Canada, it is known as a three bird roast. Gooducken is a traditional English variant, replacing turkey with goose. The word "turducken" is a portmanteau of "turkey", "duck", and "chicken". The dish is title: Stuffing text: (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing" (1850). In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose. Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be prepared title: Stuffed eggplant text: Stuffed eggplant Stuffed eggplants (, Iran: Karni Yarikh, , ) are a dish typical of many countries. Eggplants are stuffed with meat (lamb) and rice. In Turkey, this dish is called Patlican dolmasi. The ingredients include eggplant, minced meat, rice, onion, tomato paste, tomato, parsley, mint, salt, black pepper and sunflower oil. Optional ingredients include sumac, lemon juice, allspice, cinnamon, pine nuts, almonds, walnuts, mint, and olive oil which may be added for a better taste. Eggplants are stuffed with meat (lamb or beef) and bulgur or rice but a bit distinctly than its neighbors because of a wider use