Friday, October 31, 2008

Tony Chachere's Cornbread Turducken Now Available From US Foodservice San Francisco

Tony Chachere's® Cornbread Turducken-12lbs, These Retail on the French Market Foods website at $69.95!


A Turducken is a semi-boneless turkey stuffed with duck, chicken and Creole dressing. Louisiana-style flavor and stuffed with a mouth-watering Creole Cornbread & Pork Rice dressing. The Turducken is packaged frozen in a vacuum sealed bag and weighs approximately 12 lbs.

Turkey stuffed with duck, chicken and dressing Feeds 15 - 20 people Fully prepared, just place in oven Stuffed with homemade cornbread dressing and pork rice dressing Packaged and shipped frozen Easy to carve Authentic Creole meal

Turkey [contains up to 8% solution (water, sodium tripolyphosphate, sodium lactate)], pork dressing [parboiled enriched long grained rice {thiamine (thiamine mono-nitrate), niacin, iron (ferric orthophosphate) and folate (folic acid)}, pork, water, pork liver, onions, green bell pepper, salt, red pepper flakes, black pepper, white pepper, red pepper (spice)], cornbread dressing [water, yellow cornmeal (enriced with folic acid), pork all purpose flour {bleached wheat flour, malted barley flour, niacin, thiamine mononitrate, riboflavin, folic acid}, evaporated milk {salt, yellow prussiate of soda}, sugar, soybean oil {TBHQ and citric acid added to protect flavor, dimethpolysiloxane, an anti-foaming agent added} pork liver, onions, green onions, green bell pepper, baking powder {sodium acid pyrophosphate, bicarbonate of soda, cornstarch, monocalcium phosphate}, salt, red pepper flakes, black pepper, white pepper, red pepper (spice)], chicken, duck [contains up to 8% solutin (water, sodium tripolyphosphate, sodium lactate)], Tony Chachere's Creole Seasoning [salt, red pepper and other spices, garlic, silicon dioxide (to prevent caking)].

ALLERGEN INFORMATION: Contains soybean, wheat and milk

How to Cook a Tur-Duc-Hen:
Take the Tur-Duc-Hen completely out of the packaging and place it in a pan. You may line the pan with aluminum foil. Preheat oven to 350 degrees. Then cook the Tur-Duc-Hen for four and one half hours covered with legs pointing up and one hour uncovered or until browned. Internal temperature for a cooked Tur-Duc-Hen should be 160-180 degrees! Remove woven threading before serving.
If your Tur-Duc-Hen is frozen, allow it to thaw 3 days in the refrigerator (or 6 hours on counter). DO NOT THAW IN WATER!! If partially frozen cook for 5 hours or to an internal temperature of 165. Internal temperature for a cooked Tur-Duc-Hen should be 160-180 degrees! Remove woven threading before serving.

Testimonial By Jim Hensi
Packed 1 bird per box. We cooked one up the other day and it is really a very nice product. It was the center of attention in the last food show that we did on the Islands. We only cooked one and that was a mistake. Everyone was coming over to try it and was gone by the first hour and a half. And that was just a very small show and only giving out little samples. People were placing orders on the spot for it.

It is a great show piece and the box it comes in really sells the sizzle. Each bird feeds about 15 people, or so it says on the box. I belive it would maybe even more. Only has two legs and two wings. Not like other Madden birds with 6 legs.

And by the way...The largest recorded nested bird roast is 17 birds, attributed to a royal feast in France in the early 19th century (originally called a Rôti Sans Pareil, or "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. The final bird is small enough that it can be stuffed with a single olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds. This dish probably could not be legally recreated in the modern era as many of the listed birds are now protected species.

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