We Eat a Lot of Turduckens

Thanks to the culinary genius of Louisiana (or Wyoming or South Carolina — each region has staked its claim), more and more Americans are forsaking Butterballs for Turduckens. A what? Picture this: a turkey stuffed with a duck stuffed with a chicken. It's like a Russian nesting doll only with poultry. One store in Louisiana claims to ship more than 5,000 turduckens the week before the feast. Though this may seem like sacrilege to some, the original Thanksgiving meal featured fish, oysters, eel and lobster as well as wild turkey. Other modern pilgrims settle for a tofu version ("tofurkey") or the wildly dangerous "deep-fried turkey."

• 
• Click to Print

• Find this article at:
• https://content.time.com/time/specials/packages/article/0,28804,1862503_1862505_1862509,00.html