It’s one of those holiday dishes folks shake their heads at, chalking it up to the crazy culinary people of South Louisiana. Even the name brings forth a laugh. The portmanteau word “turducken,” a mash-up of its key ingredient names, takes a well-seasoned, deboned turkey and stuffs it with boneless chicken that’s been stuffed with boneless duck. In between are layers of well-seasoned Cajun-style dressing and pork stuffing.
Thanksgiving may look different this year at most homes, but the real VIP at your holiday table can continue tradition: the Thanksgiving turkey. Each November an estimated 46 million turkeys are consumed around Thanksgiving, according to the U.S. Poultry & Egg Association. To learn more about turkeys, we headed straight to farmers who raise heritage breeds and are serving up insights along with some recipes here.
What’s become an institution in Ann Arbor, Michigan was launched by two college buddies: Zingerman’s. Ari Weinzweig and Paul Saginaw met while working at Maude’s Restaurant and attending the University of Michigan. Bemoaning the lack of a ‘good Jewish deli’ in Ann Arbor, the pair decided to rectify the situation.