Turducken ain't nuthin'

[Al Dente]

Dinner for 125 in one bird...

[qwertyy]

The Bedouins have one of their own too...

Perhaps the most apocryphal dishes in popular imagination is the one that comes from the Middle East, home of some of the most luxurious and delectable foods in the world. Supposedly, the largest and most spectacular dish ever to be served is whole cooked stuffed camel. Specifically, roasted camel stuffed with a lamb, which has been stuffed with chickens, which has been stuffed with fish, which had been stuffed with eggs; the gaps all around are filled with rice, nuts and other stuffings.

I've only had the whole lamb roasted with the rice-nut stuffing, and damn is it good.

[ol_ironstomach]

Dinner for 125 in one bird...

Love the accompanying illustration:

For a perfect event, methinks one should serve it at a picnic in Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch.

[Al Dente]

For a perfect event, methinks one should serve it at a picnic in Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch.

Absolutely. And a bottle of Pinotdonnayjolaisbec Cabergrigiolotbiolosyrahstraminerveltliner would go well with it.

[Poivrot Farci]

The 17-bird floor model has, in order of inside to out:

Clove and caper

Olive

Garden warbler

Bunting (ortolan)

Lark

Thrush

Quail

Plover

Lapwing

Partridge

Woodock

Teal (small duck)

Guinea fowl

Duck

Chicken

Pheasant

Goose

Turkey

Bustard

For more economy sized poultry bling, Apicius, the original Sean “Piffy-Daffy” Combs tycoon of antiquity cooked his peacock with its feathers

“...so disposed on the dish that it might look as much as possible like a live peacock taking its unboiled repose. Great was the skill required in that confidential servant who was the official carver, respectfully to turn the classical though insipid bird on its back, and expose the plucked breast from which he was to dispense a delicate slice to each of the honourable company, unless any one should be of so independent a mind as to decline that expensive toughness and prefer the vulgar digestibility of capon.”

[Michael Landrum]

The 17-bird floor model has, in order of inside to out:

Clove and caper

Olive

Garden warbler

Bunting (ortolan)

Lark

Thrush

Quail

Plover

Lapwing

Partridge

Woodock

Teal (small duck)

Guinea fowl

Duck

Chicken

Pheasant

Goose

Turkey

Bustard

For more economy sized poultry bling, Apicius, the original Sean “Piffy-Daffy” Combs tycoon of antiquity cooked his peacock with its feathers

“...so disposed on the dish that it might look as much as possible like a live peacock taking its unboiled repose. Great was the skill required in that confidential servant who was the official carver, respectfully to turn the classical though insipid bird on its back, and expose the plucked breast from which he was to dispense a delicate slice to each of the honourable company, unless any one should be of so independent a mind as to decline that expensive toughness and prefer the vulgar digestibility of capon.”

A stuffed drunkard expounds upon stuffed birds!

Now if anyone needs an expert on stuffing drunk birds, wot?

[Heather]

Now if anyone needs an expert on stuffing drunk birds, wot?

We'll be in touch.