Cajun specialty. Recipe popularized by New Orleans chef Paul Prudhomme.
A vegetarian's worst nightmare, turkducken is literally, a deboned turkey, stuffed with a duck that has been stuffed with a chicken.
1 strong needle and a spool of strong thread, for sewing up the fowl
1 (20- to 25-pound) turkey
1 (4- to 5-pound) domestic duckling
1 (3- to 3½-pound) chicken
1 (15 x 11-inch) baking pan, at least 2½ inches deep
Debone all of the birds and gently stuff the chicken inside the duck. Then stuff the duck inside the turkey. Fill with dressing and sew shut. Bake as you normally would any Thanksgiving turkey for at least 12 hours. Baste and garnish.
Enjoy, or run away screaming. Your choice.