Large Turducken with Cajun Pork Cornbread Stuffing
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The original Cajun turducken, with pork cornbread stuffing between every bird. A deboned turkey is stuffed with a boneless duck and a chicken, with a layer of Cajun cornbread stuffing between each and Hebert’s special seasoning on top. Hebert’s Specialty Meats, pronounced A-Bears, has made stuffed deboned birds in Maurice, Louisiana since 1984, along with crawfish pie, étouffée, gumbo, and boudin, and it has been featured in The New York Times. Perfect for a big Thanksgiving centerpiece, a Cajun Thanksgiving feast, or anyone ready to retire the plain roast turkey. Three birds, one bite.
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This package serves 25 people and includes a Large Turducken
- Each Turducken weighs approx. (16 lbs.)
The size and weight of individual turduckens will vary. The turkey you receive may be larger or smaller than specified.
- The Turducken ship frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, place all items in the freezer or fridge (if you plan to enjoy sooner rather than later)
- Please Note: The Turducken takes 3 days to thaw prior to heating
- May be kept in the freezer for up to 6 months
To Serve
Turducken
- Take out of the box, and leave in fridge to thaw out for 3 days
- Preheat the oven to 375F
- Cook for 4 hours covered, then 1 hour uncovered
- Pull the string, serve, and enjoy!
- Large Turkducken – Turkey, Duck, Chicken, Pork, Onions, Bell Pepper, Beef, Cornbread (Cornmeal, Flour, Milk, Eggs, Sugar, Baking Powder, Soybean Oil And Salt), Water, Roux (Soybean Oil And Flour), Bell Pepper, Celery, Onion Tops, Cornstarch, Parsley Flakes, Salt, Red Pepper, Paprika, Black Pepper, Garlic Powder
The Creators of the Original Turducken
The Creators of the Original Turducken
The town? Maurice, Louisiana, just south of Lafayette. The year? 1984. After a day of hunting, a local resident enters Hebert’s (pronounced “ay-bears”) with his catch of the day: a turkey, a duck and a chicken. He asks the butchers to debone each bird and, in a stroke of madness, for them to be stuffed inside each other. And thus, this now-infamous multi-poultry mashup was born.
But Hebert’s is no one trick pony. They’re also turning out all those legendary Cajun classics, like crawfish pie, shrimp etouffee, gumbo, boudin, stuffed catfish, red beans, and whole deboned stuffed chicken, all based on old family recipes and made with the highest-quality Louisiana ingredients. If you’re looking for a true taste of Cajun Country, look no further than Hebert’s.
