I order one every year from Cajun Specialty Meats for my Super Bowl Party. I imagine they could ship them north of the border.
Rube E. Tewesday, don’t chain up your Turducken fascination…embrace it, I say.
Thanks, one and all. I love this board.
Oh, and Northern, you actually remember our attempt to find a capon in Regina? I’d almost forgotten myself. I guess I have a habit of doing nonsense like this.
The Turducken was (according to my personal research…although I’ve never eaten one) invented by Chef Paul Prudhomme (think Dom Deluise plus 300 pounds). Here is the official recipe. That page contains sources for mailorder versions. I don’t know if they ship to Canada, but it’s a start.
Are you sure Prud’homme invented it? I thought I read about it in a Hornblower novel, as a novelty item in Regency times.
Rube, as I recall, the question about the capon was the debate about how exactly one castrates a rooster. I don’t think we ever got the real dope on that part of the process.