Christmas in Australia means one thing for most families – seafood. Lines of people and cars circle local seafood stores as families buy up big, choosing prawns and other shellfish to tuck into on what is normally a hot day, pausing between bites to fan themselves.
We like a good Christmas ham too, comparing glaze recipes for months in advance. And don’t even get us started on our favourite Christmas puddings.
Now a new Christmas food has arrived and it’s threatening the traditional Australian Christmas lunch table like nothing before.
Introducing: The Turducken
A Turducken is a turkey stuffed with a duck which is stuffed with a chicken stuffed with gourmet stuffing. All bones have been removed and the mix of animal fats and flavours and layers offers up flavours never before combined. This Christmas-Franken-food is the invention of award winning Sydney butcher Adam Stratton who started making the three-bird roast seven years ago.
Why are we only hearing about it now?!?
Adam runs the successful Tender Gourmet Butcher chains in Hornsby, Macquarie Park and Bondi Junction. He recently wore the green and gold of Australia while competing in the world butchering Olympics on the Gold Coast.
“With a Turducken, you get a bird, inside a bird, inside a bird. It’s a three bird protein powerhouse,” he said. “Three birds are always better than one. Once you’ve had a Turducken – you’ll never return to a single bird roast. It’s completely off the planet – but the orders are piling in already,” he said
Top Comments
These have been around for hundreds of years. Some of the first recorded cookbooks (recipe collections) have one in them. Then went out of popularity for a reason. Ha!
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