Here comes Thanksgiving

And for this special day, devoted to unabashed gluttony followed by unmatched displays of sloth, i thought i would, with the help of the generous minds at Thesaurus.com, provide a little portrait of the extraordinary things the first of these deadly sins can inspire.  I present to you the madness of gastronomic excess:

Consider the dish named with one of the greatest portmanteaus of all time: the turducken. 

If you’ve never heard of turducken and you are a meat lover, prepare to rejoice. A turducken is a de-bonedchicken (or hen) stuffed into a de-boned duck, which is then stuffed into a de-boned turkey.

Are three meats still sounding pedestrian? Well, try this on for size. 

A gastronomist in the early 19^th century wrote about his rôti sans pareil. This “roast without equal” is a bustard, stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting, and a garden warbler.

Since some of the ingredients are now considered endangered, you can’t exactly whip up this meat bonanza in your kitchen. (No need to disinvite the vegetarians yet.) But you get the point. The imagination is the limit to the number of meats that you could stuff into a ballotine.

If you’ve got a little extra cash to spend, you could also go for the gooducken, which is a goose stuffed with a duck stuffed with a chicken. 

Have any questions regarding Thanksgiving comestibles? Let us know. And what will be your main protein on the table Thursday night?

Source:  The Hot Word blog at dictionary.com