Hi Jafo & KYH,

Lots of good eats this time of the year it seems! But with all of us loving to cook it's pretty much all year long!!! Just alot more special 'cause of all the holiday excitement that abounds!!!

Do either of you read? I like to read a good book on my days off for Xmas.
A book I would like to re-read this year is a charming story by Fannie Flagg titled "A Redbird Christmas". It is a heartwarming tale and there are even some recipes for dishes mentioned in the story found in the back of the book. (Which I think is a neat idea!) She even authored a cookbook with recipes from her book "Fried Green Tomatoes at the Whistle Stop Cafe".

Now for my question........Jafo what in the world is turduckin? :confused: Does not sound too appetizing :o I can just picture my Mom announcing to us kids "Here's your Christmas Turduckin" and we 5 kids would be laughing our heads off! It's like an English dish called "spotted dick", we kids always got a big kick out of that one But then when you got all 5 of us brats together we were just terrible; but only when Dad wasn't around.

Merry Christmas!

Wishing everyone here a very warm holiday season, filled with peace and love. May 2008 be a prosperous year for all!

Mama

Cathy, I'm surprised you haven't heard of this before. It's all the rage, right now.

Basically, turducken is a way for a chef to show off his/her carving and prepping skills. It consists of a boned chicken, inside a boned duck, inside a boned turkey. Each bird is separated by a layer dressing (stuffing), and the whole thing is then trussed and roasted.

Paul Prodhumme is credited with introducing it at one of his restaurants. Since then it's become a rather in thing, and there are several commercial sources for them around the country.

To me it seems an unnecessary show of opulance, reminding me much of the glory days of ancient Rome.

Thanks for the educational update KYH!

Wow I was envisioning "something" but never that. But after reading your explanation I get the name now...duh:o...turducken...turkey/duck/chicken shortened down to that name! How clever; but I must agree with you on the opulanceness of it! I can't even begin to imagine all the work involved. That Chef Paul Prudhome is a great chef though! And I'll bet it tastes neat! You know here I am 51 yrs old and never have tasted goose, it's been forever since I had duck (kinda greasy for my likes). Guess one of these years I'll get around to cooking and eating a goose, my English relatives would probably roll over in their graves!

Cheers, CCCathy

Paula Deen makes it on one of her Christmas shows. Honestly, it looks good, but I agree with Ky that it is a bit over the top. I mean, it is like wrapping butter with bacon, and frying it in lard.. (how much you wanna bet that is in the next Paula Deen show )