Turducken

The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another—twofold in this instance.

The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing.

[4] The turducken was popularized in America by John Madden, who promoted the dish during NFL Thanksgiving Day games and, later, Monday Night Football broadcasts.

[6][7] Madden ate his first on-air turducken on December 1, 1996, during a game between the New Orleans Saints and St. Louis Rams at the Louisiana Superdome.

One early version is found in the 1913 Spanish cookbook La Cocina Española Antigua by Emilia Pardo Bazan.

He said he had started selling turduckens in New Orleans around 1982, raising the price repeatedly to lower demand because of the day-long cooking process required.

[20] In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reynière presents his rôti sans pareil ("roast without equal")—a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler—although he states that, since similar roasts were produced by ancient Romans, the rôti sans pareil was not entirely novel.

On a day of "inspiration gourmande" at his hotel in the Rue Saint-Florentin, Paris, he composed the following recipe: Take a plump quail, seasoned with truffles, and made tender by having been put into champagne.

You take the quail as you would some sacred relic, and serve it hot, steaming, with its aroma of truffles, after having roasted it to a golden yellow by basting it diligently with the best Gournay butter.In Hunan cuisine, the famed chef Liu Sanhe from Changsha invented a dish called sanceng taoji (Chinese: 三层套鸡), meaning "three-layer set chicken", consisting of a sparrow inside a pigeon inside a hen, along with medicinal herbs such as Gastrodia elata and wolfberries.