In celebration of Paul Prudhomme, who passed today—and because I like challenges—I'm making a turducken.
We have Paul Prudhomme to thank for many things—for bringing Cajun food to the fore, for blackened redfish, and for inventing the turducken. To celebrate his legacy and one-up every Thanksgiving that my family has ever seen, I had the brilliant idea to make a turducken...for fun. (Let's not talk about the fact that my turkey roasting skills aren't even honed yet.)
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In all fairness, Prudhomme thought the turducken was pretty fun, too:
"It’s a lot of fun to let your guests think you’re serving them a regular holiday turkey. When you start to carve the 'turkey,' they’ll be quite surprised to see you cut through its 'bones'!"
That said, a turducken is a serious endeavor. It's not something to freestyle—there are expensive ingredients and equipment involved and dinner (and reputation) on the line.
As such, I'm doing my research. My current plan is to use either Prudhomme's recipe or the one in The Essential New York Times Cookbook. But do you have another recipe I should reference? What tips to you have? And, just so I don't feel bad if this whole thing goes haywire, please share horror stories, too.