I make a mean turkey.
By that I mean that I’ve done a lot of experimentation with preparing the big bird for feasting with family and friends, and I have the whole thing down well enough that it is a task that usually falls to me for special holiday dinners.
I have to admit that I have always been both curious and skeptical about the infamous turducken, but whenEchelon Foods approached me and asked if I'd like to give one a try I could not turn down the opportunity.
Each of us were tasked with bringing our own inspired dishes to the table and we invited some of our nearest and dearest friends to join us. Thanks to the lovely people at Echelon Foods, we were treated to the fine wonders of what any holiday dinner should have: a huge ass turducken.
We enjoyed our Christmas Day and feasted on a Turducken that was given to us by Echelon Foods. The aroma filled my house all day as it slow cooked in my oven and when we finally sat down and tasted it we were all so pleased!
If you are a regular reader of this blog, you’ll know that cooking is not my forte. Sure, I can boil water for pasta, make mac and cheese, and even pull together a lasagna on a good day...
I totally lucked out this year when I was contacted on behalf of Eschelon, the creators of the original Turducken. Everyone has heard of Turducken, right? Few of us have been fortunate enough to actually partake in one, and I am so excited to say I was given the opportunity to share my experience and how I dressed my meal with you!
Some of you may already know of my love for Turducken. Someday, I plan to make one from scratch, which involves deboning three birds (and that's just to start), but until I have the kitchen space to do this, I'm going to stick with getting pre-prepared Turduckens when the craving strikes.