Comments on: Turducken http://www.nolacuisine.com/2008/11/06/turducken/ Celebrating the Food and Drink of New Orleans Louisiana! Thu, 02 Feb 2012 16:40:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Linda http://www.nolacuisine.com/2008/11/06/turducken/comment-page-1/#comment-115713 Linda Wed, 27 Apr 2011 16:15:14 +0000 http://www.nolacuisine.com/2008/11/06/turducken/#comment-115713 I purchased a Turducken from Hebert's Specialty Meats. This product had a very thin layer of Turkey stuffed with not more than 4oz. of dressing and was stuffed with ground up duck meat. No ground up chicken could be recognized. It also came with one leg and one wing! Is this what a Turducken is supposed to be like? I contacted Hebert's numerous times with no response from them. It was a Special Family gathering and we were all very disappointed. I purchased a Turducken from Hebert’s Specialty Meats. This product had a very thin layer of Turkey stuffed with not more than 4oz. of dressing and was stuffed with ground up duck meat. No ground up chicken could be recognized. It also came with one leg and one wing! Is this what a Turducken is supposed to be like? I contacted Hebert’s numerous times with no response from them. It was a Special Family gathering and we were all very disappointed.

]]> By: Linda http://www.nolacuisine.com/2008/11/06/turducken/comment-page-1/#comment-115712 Linda Tue, 26 Apr 2011 22:57:09 +0000 http://www.nolacuisine.com/2008/11/06/turducken/#comment-115712 I purchased a turducken for my Son's Birthday a couple of weeks ago from Hebert's Specialty Meats. I have contacted them 4 or 5 times concerning what I received. Obviously, there is no way to tell until after the Turducken is cooked, but I received a turducken, which had the thinest slice of turkey on the outside and the inside was ground up duck. No one at the table could figure out if there was any ground chicken mixed with the ground duck. The Turducken also came with one leg and one wing. We were all very disappointed. I tried to find out if they sent me the wrong item, but no one has ever tried to contact me. I wanted to do a review on Hebert's Specialty Meats because it just ruined our special dinner and everyone there was very unhappy. By the way the stuffing that was also supposed to be inside the turducken amounted to maybe a 1/2 cup at the most!, None of us could figure out what happened to the turkey meat as it appeared to be just a coating of thin sliced turkey on the outside. If there is another place that truly stuffs the deboned turkey with duck and chicken, let me know. Shame on you Hebert's Specialty Meats! I purchased a turducken for my Son’s Birthday a couple of weeks ago from Hebert’s Specialty Meats. I have contacted them 4 or 5 times concerning what I received. Obviously, there is no way to tell until after the Turducken is cooked, but I received a turducken, which had the thinest slice of turkey on the outside and the inside was ground up duck. No one at the table could figure out if there was any ground chicken mixed with the ground duck. The Turducken also came with one leg and one wing. We were all very disappointed. I tried to find out if they sent me the wrong item, but no one has ever tried to contact me. I wanted to do a review on Hebert’s Specialty Meats because it just ruined our special dinner and everyone there was very unhappy. By the way the stuffing that was also supposed to be inside the turducken amounted to maybe a 1/2 cup at the most!, None of us could figure out what happened to the turkey meat as it appeared to be just a coating of thin sliced turkey on the outside. If there is another place that truly stuffs the deboned turkey with duck and chicken, let me know. Shame on you Hebert’s Specialty Meats!

]]> By: Turducken at Nola Cuisine | Cuisine Junction http://www.nolacuisine.com/2008/11/06/turducken/comment-page-1/#comment-115328 Turducken at Nola Cuisine | Cuisine Junction Thu, 01 Apr 2010 15:11:38 +0000 http://www.nolacuisine.com/2008/11/06/turducken/#comment-115328 [...] Here is my Turducken Post. [...] [...] Here is my Turducken Post. [...]

]]> By: Andouille Queen http://www.nolacuisine.com/2008/11/06/turducken/comment-page-1/#comment-114675 Andouille Queen Sun, 25 Oct 2009 17:14:02 +0000 http://www.nolacuisine.com/2008/11/06/turducken/#comment-114675 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. 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 http://www.nolacuisine.com/2008/11/06/turducken/comment-page-1/#comment-111066 Nola Cuisine » Blog Archive » Live Louisiana Crawfish from Cajun Grocer Mon, 06 Apr 2009 00:54:41 +0000 http://www.nolacuisine.com/2008/11/06/turducken/#comment-111066 [...] 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 [...] [...] 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 http://www.nolacuisine.com/2008/11/06/turducken/comment-page-1/#comment-110057 Carolyn Sat, 21 Mar 2009 17:43:12 +0000 http://www.nolacuisine.com/2008/11/06/turducken/#comment-110057 Great post, Danno. Here is Hannah Glasse's <a href="http://18thccuisine.blogspot.com/2006/11/before-prudhommes-turducken-there-was.html" rel="nofollow">Goose Pye</a>, the forerunner of turducken. Great post, Danno. Here is Hannah Glasse’s Goose Pye, the forerunner of turducken.

]]> By: E Lee http://www.nolacuisine.com/2008/11/06/turducken/comment-page-1/#comment-108765 E Lee Fri, 27 Feb 2009 19:58:29 +0000 http://www.nolacuisine.com/2008/11/06/turducken/#comment-108765 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? 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 http://www.nolacuisine.com/2008/11/06/turducken/comment-page-1/#comment-107479 Darwin Tue, 13 Jan 2009 19:45:21 +0000 http://www.nolacuisine.com/2008/11/06/turducken/#comment-107479 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 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 http://www.nolacuisine.com/2008/11/06/turducken/comment-page-1/#comment-105401 Jennifer Sat, 06 Dec 2008 16:34:24 +0000 http://www.nolacuisine.com/2008/11/06/turducken/#comment-105401 You can find great Turduckens at Rene's Cajun Means on Government Street in Ocean Springs, MS You can find great Turduckens at Rene’s Cajun Means on Government Street in Ocean Springs, MS

]]> By: Lauren Thom http://www.nolacuisine.com/2008/11/06/turducken/comment-page-1/#comment-104370 Lauren Thom Mon, 24 Nov 2008 02:50:01 +0000 http://www.nolacuisine.com/2008/11/06/turducken/#comment-104370 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 Here’s a news story I did on the Turducken. I can’t wait to try it myself:

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