Small Turducken with Cajun Pork Cornbread Stuffing
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A smaller turducken with all the Cajun flavor of the original. Deboned turkey, duck, and chicken are layered with savory Cajun pork cornbread dressing and finished with Hebert’s signature spice blend, about 10 pounds of bold, sliceable centerpiece. Hebert’s Specialty Meats in Maurice, Louisiana has been a Cajun culinary pioneer since 1984 and is credited with creating the turducken that became a nationwide tradition. Perfect for a smaller Thanksgiving table, a Friendsgiving showstopper, or a Cajun Thanksgiving dinner. The bird that started it all.
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- Serves 10–15 people, weighs approx. 10 lbs
- Made with deboned turkey, duck, and chicken, each layer generously stuffed with Cajun pork cornbread dressing and finished with Hebert’s signature spices
- Ships frozen with dry ice to ensure safe nationwide delivery
- Handcrafted by Hebert’s Specialty Meats in Maurice, Louisiana
Awards & Media
- Recognized as the creators of the original turducken, a Cajun specialty that’s become a holiday tradition nationwide
- Featured in The New York Times, National Geographic, and the History Channel for its culinary innovation and Louisiana roots
The size and weight of individual turduckens will vary. The turduckens you receive may be larger or smaller than specified.
- The Turducken ship frozen with dry ice
- 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:
- Large Turducken – 4 hours covered, then 1 hour uncovered
- Small Turducken – 3 hours covered, then 1 hour uncovered
- Pull the string, serve, and enjoy!
Small Turducken with Cajun Pork Cornbread Stuffing – 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.
