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November 21, 2018
Happy Thanksgiving! (Wild Turducken recipe!)
On our recent trip to New Orleans and Cajun country, where Turducken originated, no one had heard of a Wild Turducken.
The closest we came was at K Paul's Louisiana Kitchen, which serves the culinary Turducken once a year, on the day before Thanksgiving (today).
So you don't lose out, here goes:
Recipe for Roast Wild Turducken
Ingredients:
1 Wild Turducken, plucked (12-16 pounds)
7 common taters
2 snake eyes, diced
4 Jersey tomatoes, drawn and quartered
3 cups extra-moist water
½ cup balsamic undressing
1 grain of salt
Preparation:
Preheat oven to 350 degrees. Catch Wild Turducken.
You're right. It doesn't get better than this!
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