Just as another data point, Jeffrey Steingarten, food-reviewer author of The Man Who Ate Everything wrote about making a (The) turducken. He is someone who could happily spend an entire day with fiddly preparations for a meal, but thought The Turducken was too tedious to repeat. Of course, he undoubtedly, um, (let’s see if I can make Shoshana happy) is the kind of person who’d rather full tunnel bone than go for the butterfly technique.
Rosie O’Donnell?
[sub]…sorry…[/sub]
Congrats qwest! I made my own version once. It was called “Which Came First” because it was a turkey, a chicken and a couple of hard boiled eggs. The taste was good but during the process I jabbed the meat of my thumb with a fractured turkey leg bone. “Oh great,” I thought, “Salmonella delivered directly to the bloodstream! Can’t wait to see how that works out.”
Having done it once, I doubt I’ll ever do it again but I like the term ‘Turducken Veteran’.
What are they stuffed with? Gold, Frankenscense, and Myrrh?
Maybe they’re stuffed with MORE CAMELS! 
Snouldn’t there be a goose somewhere in this Fowl Matryoshka doll?
And where is Duck Duck Goose?
My husband, who is vegetarian, and I have posited that if one could purchase a tofu duck and a tofu chicken to stuff inside one’s tofurkey, one could produce a perfectly admirable Tofucken, which would also be a lot of fun to say at the Thanksgiving dinner table.