Comments on: Turducken

By: Andouille Queen

Andouille Queen — Sun, 25 Oct 2009 17:14:02 +0000

Dr. Gerald LaNasa New Orleans surgeon and founding culinary judge for the 1971 Andouille Festival was known for his use of a scalpel in de-boning his three birds of choice along with pork and veal roasts. The results of Dr. LaNasa’s work can be found in the modern day Turducken. His efforts in preserving a Louisiana culinary tradition were noticed by the emerging local chefs in New Orleans. His Turducken Ballontine is now widely commercially available. During the 1960’s Dr. LaNasa was a regular guest chef at the Court of Two Sisters in New Orleans and other fine kitchens in New Orleans. Dr. LaNasa’s innovation and success with Ballontine, Three Bird Roast and Turducken took place in the 60’s and 70’s long before many of the popular Cajun/Creole chefs of today took the stage. Dr. LaNasa’s multi bird roast creations also include goose, pheasant, guinea fowl and quail.

By: Nola Cuisine » Blog Archive » Live Louisiana Crawfish from Cajun Grocer

Mon, 06 Apr 2009 00:54:41 +0000

[...] when I did my review of Cajun Grocer’s Turducken in November, Charlie asked me if I would like to do a review of their Live Louisiana Crawfish when [...]

By: Carolyn

Carolyn — Sat, 21 Mar 2009 17:43:12 +0000

Great post, Danno. Here is Hannah Glasse’s Goose Pye, the forerunner of turducken.

By: E Lee

E Lee — Fri, 27 Feb 2009 19:58:29 +0000

Last Thanksgiving, we made a Turducken in Paris, and the Frenchies were quite confused. I guess a Turducken can be considered American Excess at its finest? Made a Turduckenail (add quail) this year. It’s a two-day process, but for all the meat you get it cooks incredibly fast! Also, all the juices stay in our birds….no drippings to make gravy but we don’t need it, as everything is lovely and juicy. I’d recommend layering smoked sausage cornbread stuffing with the traditional herb stuffing…is it November yet?

By: Darwin

Darwin — Tue, 13 Jan 2009 19:45:21 +0000

Hi there, Turduken, yum! I miss New Orleans cuisine…I’m a fan of your blog and was wondering whether you might like to exhange links on our blogrolls, considering we have very relevant topics about New Orleans.

Mine is at http://neworleansvacation.wordpress.com/

Just let me know!

Thanks

By: Jennifer

Jennifer — Sat, 06 Dec 2008 16:34:24 +0000

You can find great Turduckens at Rene’s Cajun Means on Government Street in Ocean Springs, MS

By: Lauren Thom

Lauren Thom — Mon, 24 Nov 2008 02:50:01 +0000

Here’s a news story I did on the Turducken. I can’t wait to try it myself:

http://www.youtube.com/watch?v=W1zxu57Gqag

By: cdd

cdd — Wed, 19 Nov 2008 21:54:21 +0000

Patiently waiting for that praline sweet potatoes recipe. thanksgiving is next week

By: Natty

Natty — Fri, 14 Nov 2008 18:11:44 +0000

Well, your post worked. I did it. I ordered my Turducken for Thanksgiving.

By: Andrew

Andrew — Thu, 13 Nov 2008 19:17:28 +0000

Looks great-one year I’d love to try one from scratch. Deboning three birds sounds more than a bit imtimidating, however.