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» Robert Dailey - Yum!

Janice,
I have been cooking turduckens for years on Thanksgiving and the family loves it.
The turducken, is a deboned chicken, stuffed into a deboned, domestic duck, which is then stuffed into a deboned turkey. Any remaining cavities are then stuffed with various types of dressing, including cornbread dressing.
The originator of the turducken is Hebert Specialty Meats (the Wall Street Journal did a front page story on them a little over a decade ago). Hebert Specialty Meats was a tiny little meat market in Maurice, La., a small town of about 1,000 people, located between Lafayette and Abbeville.
After the WSJ article, the tiny little family owned and run meat market began expanding, and now has outlets in several southern cities.
You can also order frozen turduckens from them on their website: http://www.hebertsmeats.com
They offer a variety of things, including their famous "run-over chicken," which is a deboned chicken stuffed with crawfish etouffe, pork, eggplant and rice dressing, "dirty" rice, or other stuffings. They offer stuffed pork and beef roasts, as well as other great (and traditional) Acadian (Cajun) dishes (like crawfish pie..yes, that's real too and unbelieveably delicious).