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Entry from November 14, 2007
Turducken (Churkendoose; Chuckey; Churkey; Qua-duc-ant; Osturducken)

“Turducken” is a combination of turkey, duck, and chicken, all somehow stuffed together like Russian matryoshka nesting dolls. Trademark office records show that Paul Prudhomme claims a first use of “turducken” from November 27, 1980; Prudhomme mentioned “turducken” in a Newsweek story on November 29, 1982.
Prudhomme has mentioned in interviews, however, that he experimented “turducken” variations as far back as the late 1960s. In the Morning Advocate (Baton Rouge, LA) on August 20, 1981, Prudhomme mentioned that he would sell the dish for Thanksgiving, but the article does not use the “turducken” name.  It is sometimes claimed that Hebert’s (pronounced “A Bears”)—of Maurice, Louisiana and also Texas locations— first created “turducken,” but Hebert’s started its business in 1984.
The “turducken” concept of foods is not new. Chefs in England and France had both offered—centuries earlier—dishes with turkey, goose, chicken, suckling pig, and various other combinations.
In 1946, the book This Is the Story of the Churkendoose; part-chicken, turkey, duck, and goose was published. The story was recorded a year later.
A 1996 Wall Street Journal story also used the name “chuckey” along with “turducken.” This is not to be confused with “churkey,” a biologically engineered chicken-turkey bird. South Africa has offered the “osturducken” variation—ostrich, turkey, duck, and chicken. The Cajun Grocer briefly offered a “qua- duc- ant”—quail, duck, and pheasant.
Turkey is a popular Thanksgiving dish, and “turducken” sales also rise for Thanksgiving. In the 1990s, football broadcaster John Madden announced an NFL “turkey day” football game; Madden popularized “turducken” to a large, nationwide audience during these Thanksgiving day football games.
Turducken without meat has been called “vegducken/veggieducken” (veggie + turducken) and “tofucken” (tofu + turducken). A turducken of desserts is “piecaken” (pie + cake).
Wikipedia: Turducken
A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.
The result is a relatively solid, albeit layered, piece of poultry, suitable for cooking by braising, roasting, grilling, or barbecuing. The turducken is not suitable for deep frying Cajun style (to deep fry poultry, the body cavity must be hollow to cook evenly).
Turducken is believed to be Cajun in origin, although it may also have originated in eastern Texas or northern Louisiana. To date, no one from Texas nor North Louisiana has provided proof of this claim, though one business owner has publicly marketed and sold the turducken since 1985. While such elaborate layering of whole animals, also known as a farce, from the French word for “stuffing”, can be documented well back into the Middle Ages of Europe, and are even attested in the Roman Empire (e.g. the tetrafarmacum), some people credit Cajun-creole fusion chef Paul Prudhomme with creating the commercial dish. However, no one has ever verified this claim.
The November 2005 issue of National Geographic magazine in an article by Calvin Trillin traced the American origins of the dish to Maurice, Louisiana, and “Hebert’s Specialty Meats”, which has been commercially producing turduckens since 1985, when a local farmer whose name is unknown, brought in his own birds and asked Hebert’s to prepare them in the now-familiar style. The company now sells around 3,300 turduckens a year. They share a friendly rivalry with Paul Prudhomme.
Turducken is often associated with the “do-it-yourself” outdoor food culture also associated with barbecueing and shrimp boils, although some people now serve it in place of the traditional roasted turkey at the Thanksgiving meal. Turduckens can be prepared at home by anybody willing to learn how to remove the bones from poultry, instructions for which can be found on the Internet or in various cookbooks. As their popularity has spread from Louisiana to the rest of the Deep South and beyond, they are also available through some specialty stores in urban areas, or even by mail order.
Word Spy
turducken (tur.DUK.un) n. A boneless turkey that is stuffed with a boneless duck that is stuffed with a boneless chicken.
Earliest Citation:
K-Paul’s is closed on Thanksgiving but the occasion does not pass uncelebrated. The main attraction at dinner this week is called “turducken.” To make it, Prudhomme stuffs a boneless chicken with a reddish sausage stuffing; the stuffed chicken is then stuffed into a boneless duck with cornbread stuffing; finally, the chicken and duck are stuffed into a boneless turkey with greenish oyster stuffing. When sliced, you have three birds and a rainbow of stuffings.
—Charles Michener and Linda R. Prout, “Glorious Food: The New American Cooking,” Newsweek, November 29, 1982
(At least Chef Paul isn’t responsible for the pigturducken (1997) which is — you guessed it — a turducken stuffed inside a pig, the resonant symbolism of which I won’t get into here.)
Cajun Grocer
Turducken is a Louisiana dish that is rumored to have been invented in New Orleans, Lake Charles, and Maurice. The truth is no one is quite sure where the first Turducken was made, but since then it has gained recognition across the nation. Football announcer John Madden frequently mentioned turduckens during Thanksgiving Day games. As it has become more popular the turducken has been brought up on popular shows such as VH1’s Best Week Ever and The Colbert Report.
But what is a turducken exactly? A Turducken is a semi-boneless turkey that is stuffed with a deboned duck that is stuffed with a deboned chicken. A layer of Cajun dressing is placed in between each bird to create six flavorful layers of stuffing and poultry. This Cajun delicacy is definitely a crowd pleaser for a large group because it serves about 20 people.
Wikipedia: Paul Prudhomme
Paul Prudhomme (born July 13, 1940) is an American chef famous for his Cajun cuisine. 
The youngest of thirteen children, Prudhomme was reared on a farm near Opelousas, the seat of St. Landry Parish, Louisiana. Members of his family had been active as cooks and in the restaurant business in and around Lafayette, Louisiana. In 1979, he and his late wife, Kay Hinrichs Prudhomme, opened K-Paul’s Louisiana Kitchen® in the French Quarter of New Orleans. In the early-1980s, the restaurant made the dish of blackened redfish famous.
Hebert’s Specialty Meats
This webpage reflects items produced at the Houston, Texas Locations
Hebert’s (pronounced A Bears), home of the original deboned stuffed poultry, is owned and operated by true Cajuns.  Our Cajun market has developed unique seasonings, marinades, stuffing’s, and cooking processes to produce wonderfully delicious products.  We have all the Cajun Favorites - Turducken, Andouille, Etouffee, Crawfish Pie, and many more.
Hebert’s starts with a selection of the finest products available.  The timely combination of cooking and seasoning creates the authentic Cajun flavor, which until now, was found only in South Louisiana.  Our goal is to provide our customers with a consistent, high quality product and a true Cajun flavor.  Hebert’s has been in business since 1984, with the original store in Maurice, Louisiana (just south of Lafayette).  After just one taste you will understand
(OCLC WorldCat)
Title: This is the story of the churkendoose; part-chicken, turkey, duck, and goose
Author(s): Berenberg, Ben Ross. ; Cunningham, Dellwyn.
Publication: New York : Wonder Books,
Year: 1946
Description: [20] p., col. ill., 21 cm.
Language: English
Descriptor: Animals—Fiction.
Note(s): 1974 printing.
Class Descriptors: Dewey: 813.54
Other Titles: Churkendoose
Responsibility: By Ben Ross Berenberg. The pictures are by Dellwyn Cunningham.
Material Type: Fiction (fic); Juvenile audience (jau)
Document Type: Book
Entry: 20021003
Update: 20021003
Accession No: OCLC: 50728569
Database: WorldCat
Mark A. Mandel post to the American Dialect Society list
Date: Mon, 21 Oct 2002 15:37:12 -0400
Turducken is a Cajun recipe in which one is stuffed inside another, etc.
The citation for Churkendoose is
Berenberg, Ben Ross. This is the Story of the Churkendoose, Part Chicken,Turkey, Duck and Goose .Illus. Dellwyn Cunningham, Wonder Books. New York,1946.
This tells the story of an egg. The fowl can’t remember who laid it, and take turns sitting on it until it hatches. The resulting creature is quite strange looking, and is teased by the other farm creatures. He replies in verse:
Does the green grass ask the sky so blue,
I’m green why aren’t you green too.
A rose smells sweet cause it’s a flower,
An onion smells strong, a pickle is sour.
They’re different yet they get along,
And no one seems to think it wrong.
Chicken, turkey, duck or goose,
Can’t there be a churkendoose?
It depends on how you look at things,
It depends on how you look at things,
Is the baby chimpanzee any prettier than me
It all depends upon, begins and ends upon,
It all depends on how you look at things.
Eventually, he saves the day when a fox heads to the coop and is so startled by the Churkendoose’s appearance that the fox runs away.
Personally, I do not believe foxes are quite so analytical.
Ray Bolger made a recording of the story.
The book is out of print, but used copies are available at Amazon at prices ranging from $20-$60. May be less at other outlets.
Time magazine
Kid Stuff
Monday, Oct. 20, 1947
The record makers mix propaganda for democracy and education (a selling point to parents) with their music. Decca’s Churkendoose (“it was neither a turkey, a chicken, a duck nor a goose”) with Comedian-Dancer Ray Bolger is a broad plea for racial tolerance.

7 December 1947, New York (NY) Times, pg. 92:
From Decca comes a twelve-inch unbreakable disk bearing _The Churkendoose_, with Ray Bolger as the narrator.  It is the kind of wildly unbelievable story that children, I suppose, believe and like.
17 December 1976, Dallas (TX) Morning News, Section A, pg. 3:
TAUNTON, England (UPI—Bought your Christmas churkey yet?
Freda Langdon, a Somerset farmer, has raised 15 churkeys, a cross between chickens and turkeys.
19 December 1976, Dallas (TX) Morning News, “Poultry Prof Doubts Churkey,” section A, pg. 12:
In England’s West Country, the story said, a Someset County farmer named Fred Langdon has raised 15 churkeys—described as a cross between chickens and turkeys.
“Extraordinary,” said Pennsylvania State University’s Dr. Edward Buss, professor of poultry science whose field is genetics.
A turken, certainly, said Dr. Buss, though he prefers the simpler term hybrid. But a churkey—doubtful.
The naming of a hybrid normally involves giving the first half of the new name to the female, the second half to the male.

As in tigons, ligers and beefalo.
Time magazine
Churkey Day?
Monday, Dec. 01, 1980
As trumpeters wearing the ceremonial uniform of the Household Cavalry sounded a fanfare, waiters bearing silver platters of food strode into the opulent Lancaster Room of London’s regal Savoy Hotel, long a favorite dining place of princes and Prime Ministers. What the 250 guests had gathered for, however, was not an affair of state but of the palate: a British firm was introducing the Churkey, a brand of bird that combines the delicate flavor of a chicken and the meatiness of a turkey.
Churkey is the creation of Buxted Poultry, Britain’s largest marketer of table fowl. The company decided that British consumers needed a new variety of bird that would be large enough to feed a family at Sunday dinner but not nearly so tough as a typical 5-lb. roaster. Buxted’s researchers found a way to produce such a bigger, better bird: take a young, small turkey and make it taste like a chicken.
20 August 1981, Morning Advocate (Baton Rouge, LA), “Chef solicits wines for area foods” by Dotty Bagbey, pg. 3-I, cols. 2-3:
For Thanksgiving he (Paul Prudhomme—ed.) described the following entree one will be able to purchase: “Boneless turkey with its own dressing, stuffed with a duck with its own dressing and that with a squab with its dressing. In every slice you’ll get three kinds of food.”
15 December 1983, The Times-Picayune (New Orleans, LA), “Holiday favorites from the experts” by Sandra Day, sec. 7, pg. 1, col. 3:
Chef Paul Prubhomme admits that he and his wife Kay don’t give many parties, because they frequently entertain at their restaurant (K-Paul’s). When they do entertain, their guests are usually relatives, and the fare is not exactly traditional. Last year for Christmas they had turducken (a boned turkey stuffed with a boned duck stuffed with a boned chicken) with three kinds of dressing—oyster, andouille and cornbread—and biscuits.
7 March 1984, Minneapolis (MN) Star and Tribune, pg. 3T, cols. 3-4:
‘Turducken’—one bird that satisfies aesthetics
While working at a Colorado resort in 1963, chef Paul Prudhomme said, he came up with his recipe for “turducken.”
Among other things, the resort’s kitchen crew was responsible for preparing a Sunday brunch.  Prudhomme said, “We often served turkey, but as turkey gets carved up, it isn’t very pleasant to look at.
So, for aesthetics’ sake, turducken came to pass.
Prudhomme stuffed a boneless chicken with sausage stuffing. That was stuffed inside a boneless duck that contained cornbread stuffing.
Then all the above were stuffed into a boneless turkey that had already been stuffed with an oyster dressing.
After a very long cooking period (nine to 12 hours at 175 degrees), Prudhomme said, you end up with something that looks nice on a banquet table as it’s being carved.
New York Times
KITCHEN BOOKSHELF; Food Writers Add Ingredient Of Reminiscence to Recipes
Published: October 21, 1987
With a family of 12, all of whom cook and eat with gusto, there are recipes to spare among the Prudhommes. ‘‘The Prudhomme Family Cookbook’’ by the chef Paul Prudhomme and his eight brothers and three sisters (Morrow, $19.95) is happy homage to the clan and to Louisiana’s vibrant Cajun cooking. (...)
There are a few heroic productions such as Paul Prudhomme’s Thanksgiving creation called turducken, in which a boned chicken with stuffing is wrapped in a boned duck, also layered with stuffing, and placed inside a boned stuffed turkey, then roasted for 13 hours.
27 November 1996, Wall Street Journal, “An Odd Cajun Concoction Flies,” by Mark Robichaux, pg. A1:
But making a turducken, or chuckey, as they are sometimes called, isn’t easy, and folks may not want to try This at home.
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From: Marie
Date: 1996/12/01
Subject: Re: Thanksgiving in Ct.
Have y’all heard about the Turducken?  An invention of Prudhomme (I think), which layers deboned turkey, duck and chicken adnd various stuffings.  I couldn’t help but think about the agritourism thread when viewing the first syllable—“turd.”  Might have thought “Chuckey” the better option. 
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From: .(JavaScript must be enabled to view this email address)
Date: 1996/12/04
Subject: Re: You forgot to stuff it!
Before Thanksgiving there was a front-page article in the Wall Street Journal about a Louisiana phenomenon called the turducken (or sometimes the chuckey).  It’s a deboned chicken inside a deboned duck inside a deboned turkey.  The blend of flavors is said to be wonderful.
The article concluded by describing the ultimate:  a deboned Cornish game hen inside a deboned chicken inside a deboned duck inside a deboned turkey inside a deboned emu.
In Louisiana Cajun country they are also known to deep-fry a whole turkey in one piece.  (Yes, they empty the cavity first.)  It’s said not to be nearly as greasy as you’d expect. 
11 March 1998, Winston-Salem (NC) Journal, “Beyond Turkey: Turducken Combines 3 Birds in 1 Dish” by Karol V. Menzie (Baltimore Sun), pg. E1:
Turducken was a well-kept Southern secret for years, but recently it has gotten a lot of media attention, appearing on television morning shows, in a segment on National Public Radio’s Morning Edition and proliferating all over the Internet.
Most sources attribute any current awareness of turducken to Louisiana, where the technique is also a feature of Cajun cooking. Noted Cajun chef Paul Prudhomme claims to have been preparing turducken since the ‘60s—the lengthy recipe is on his Web site. However, what put turducken on the big culinary map was an article in 1996 just before Thanksgiving in The Wall Street Journal, featuring, among others, Charles Faul and his Charlie’s Specialty Meats, now All Cajun Food Co., in Franklin, La.
Faul’s company was getting 10,000 calls a day after the story appeared, Faul said. “We weren’t prepared for that.”
Faul said he made his first turducken in 1972 and sold two of them that year. Last year, he sold 25,000 for Thanksgiving. Originally, Faul said, his small specialty-meat and catering company was simply looking for something different, something that would allow him to compete with supermarkets. And besides, he said, “People around here don’t care much for turkey by itself,” because it’s too dry and too bland. “It’s the duck that keeps it moist and juicy.”
And it’s the stuffing that packs a flavor wallop. Faul offers six different stuffings from which customers can choose: corn bread, rice, shrimp, crab, spinach and crawfish. He said that people are generally astounded to find that the most popular one is the spinach. “It has cheese and some jalapeno peppers,” he said. “It’s real good.”
The tradition of stuffing poultry with other poultry and forcemeat, however, goes back further than 30 years.
There’s a recipe for a “Christmas Pie” in the 1803 edition of Mary Randolph’s Virginia Housewife, a compendium of recipes and household advice, that wraps quail or game hen in duck or chicken and then in turkey.
“It was called a Christmas pie because once you do all this deboning and make the forcemeat, which is the stuffing, the whole thing would be wrapped in pastry and baked,” said Christy S. Matthews, the director of operations and programs for the Colonial Williamsburg Foundation in Williamsburg, Va.
6 December 1998, Atlanta (GA) Journal-Constitution, “POSTCARD FROM THE SOUTH: Turducken a bayou holiday choice” by Anne Rochell Konigsmark, pg. A20:
I drove over the Mississippi River to Gretna, a suburb on the West Bank, to a place I’d heard was famous for turduckens. Before I even got inside the Gourmet Butcher Block, I was wrapped in the smells of green onions, sausage and Cajun spices.
Owners Glenn and Leah Mistich, both Cajun country natives, are the king and queen of the New Orleans turducken market. They debone, stuff and sew up 6,000 turkeys a year, mostly in November and December. They’ve sent them to homesick Louisianans as far away as South Africa.
Leah’s family claims to have invented the turducken about 15 years ago. She says a customer came into her family’s butcher shop in Maurice, La. and asked what he could do with a wild duck he’d shot. 
29 November 2000, Fresno (CA) Bee, “What happens when you cross a turkey, a duck and a chicken? ” by Gwen Schoen, pg. E1:
Turducken, we learned, was invented by renowned chef Paul Prudhomme in the 1960s, long before he opened his K-Paul’s Kitchen restaurant in New Orleans.
“In the ‘60s I decided I wanted to travel, so I took jobs at various resorts,” Prudhomme remembers. “I came up with the turducken idea while working at a first-class resort in Wyoming.
“I always worked in the buffet line as a carver because it gave me the opportunity to talk with the guests. Every night, I carved from a big ham and a baron of beef. We also had a turkey and a duck on the buffet table. After I made a few cuts in the fowl, I didn’t like the way they looked under the lights, so I started experimenting with ways to make them look better.”
First he tried deboning the turkey before it was roasted, but that wasn’t entirely successful.
“It could be sliced like a roast, which was nice, but the stuffing inside looked too mushy after it was carved,” Prudhomme says. “Also, the turkey got kind of flat.
“Then one day I realized that the duck would fit inside the turkey just fine, and the chicken was just the right size to go into the duck.”
For his original recipe, he deboned the chicken, put corn bread stuffing inside and rolled it up.
Then he deboned the duck, layered it with andouille sausage dressing and rolled that around the chicken.
Next, he deboned the turkey, leaving the leg bones attached, and layered that with oyster dressing. The stuffed turkey was then rolled around the duck and the whole thing was held together with string.
“The guests at the resort loved it,” says Prudhomme.
He returned to Louisiana in 1970,...
20 November 2002, New York (NY) Times, “Turkey finds its inner duck (and chicken); they call it turducken” by Amanda Hesser, pg. F1:
I called Paul Prudhomme, the Louisiana chef who has long proclaimed himself the inventor of the turducken. He insisted that to truly understand turducken, you need to bone all of the birds and prepare three stuffings, one for each layer of meat, and cook the whole for 12 hours. (And yet, purist though he is, Mr. Prudhomme would not reveal the name of the lodge in Wyoming where he says he came up with the dish, when exactly he created it, or even his age.)
Leaving aside the mystery of its birth, perhaps the more interesting question is why turducken hasn’t caught on more north of the Mason-Dixon line, especially at Thanksgiving, when even the most rigid cooks toss aside restraint.
There are a few diehard fans, like John Madden, the colorful N.F.L. football analyst, who usually buys three to last him and his broadcast crew through the Thanksgiving Day game. ‘‘The first one I ever had I was doing a game in New Orleans,’’ Mr. Madden said. ‘‘The P.R. guy for the Saints brought me one. And he brought it to the booth. It smelled and looked so good. I didn’t have any plates or silverware or anything, and I just started eating it with my hands.’’
27 November 2002, New York (NY) Times, pg. F7:
To the Editor:
The origin of turducken lies in northern England and is of a far more ancient vintage than Paul Prudhomme. In ‘‘English Food,’’ Jane Grigson describes a recipe for Yorkshire Christmas Pye, which calls for a turkey, goose, chicken, partridge and pigeon to be boned and stuffed, Russian-doll fashion, and the lot covered in a pastry crust.
The recipe is derived from Hannah Glasse’s ‘‘Art of Cookery Made Plain and Easy,’’ first published in England in 1747.
Fort Lauderdale, Fla.
27 November 2002, New York (NY) Times, pg. F7:
To the Editor:
Re your Nov. 20 article ‘‘Turkey Finds Its Inner Duck (and Chicken)’‘: Turducken predates Paul Prudhomme. The dish appears in Alexandre Dumas’s monumental cookbook, Le Grand Dictionnaire de la Cuisine. Dumas called the dish Roast a l’Imperatrice. A turkey was stuffed into a suckling pig, and an anchovy was placed in a pitted olive and then inserted in the turkey.
’‘The true gourmet,’’ Dumas tells us, ‘‘eats only the anchovy.’’
Sag Harbor, N.Y.
3 December 2003, Cincinnati (OH) Post, pg. C1:
A Thanksgiving Day e-mail from either a Jungle Jim’s shopper or employee said that the Fairfield amusement-park super-supermarket actually stocks the triple-layered poultry product known as turducken, basically a partially deboned chicken in a duck in a roomy turkey. The source is Cajun spice master, Tony Chachere of Louisiana, and you can get a 15-pounder for $69.95. Check the freezer for the hybrid holiday bird, if nothing more than to read the cooking instructions. Emmy-winner Jon Stewart even addressed the turducken topic on Comedy Central’s “The Daily Show.” He satirically stuffed in a platypus and called it a turplatyducken.
21 November 2004, Palm Beach Post (West Palm Beach, FL), pg. 5K:
The Cajun Grocer
cajungrocer.com, (888) 272-9347
Turducken: a boneless chicken stuffed into a duck then into a turkey; 15 pounds (with cornbread dressing), $59.95
Qua-duc-ant: a quail-duck-pheasant combination; 4 pounds, $59.95
Cajun deep-fried turkey: 10-12 pounds, $39.95
Southeast Missourian
Turducken offers twist on traditional turkey
Tom Harte
Wednesday, November 24, 2004
Actually the concept underlying the turducken goes back much further than that. For example, a time-honored South African dish employed the turkey-duck-chicken combination but went a step further and stuffed it into an ostrich. (The result, obviously, was an osturducken.) An old feast dish in the Republic of Georgia consisted of an ox stuffed in succession with a calf, a lamb, a turkey, a goose, a duck, and finally a chicken. A traditional wedding dish in West Africa was a camel stuffed with, among other things, a couple of sheep, a few bustards and several carp.
15 February 2005, The Guardian (London, England), pg. 23:
As to thinking that turducken is the last word in quantity over quality, I have heard rumour that in South Africa there exists an osturducken. 
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From: “Karrde”

Date: Fri, 24 Nov 2006 22:28:23 -0700
Local: Sat, Nov 25 2006 12:28 am
Subject: Re: Happy Thanksgiving
Okay, try these variations on for size.
1) Fill the chicken cavity with sausage and layer bacon on the top of the whole thing.
2) Stuff the turkey with a Chuckey (chicken stuffed with a duckling) for a Turchuckey.
3) Gurducken (uses a goose in place of a turkey).
4) Turduckencorpheail (Turducken is stuffed with a cornish game hen which is
then stuffed with a pheasant which is finally stuffed with a quail).
and then I just found this one:
5) “The largest recorded nested bird roast is 17 birds, attributed to a royal feast in France in the 19th Century: a Bustergophechideckneaealckideverwingailusharkolanine - 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 and a passerine.” 
12 November 2007, Dayton Beach (FL) News-Journal, pg. A1:
Love poultry? You might want to try a turducken this holiday season:* The turducken, a Cajun specialty, is a deboned chicken stuffed inside a deboned duck stuffed inside a turkey, with cornbread or andouille sausage stuffing packed into any extra space.* After the dish was popularized by Louisiana chef Paul Prudhomme, writer Calvin Trillin traced the American origins of the turducken to Maurice, La., “Hebert’s Specialty Meats,” which has been making turduckens since 1985.
Mark Drawing Code (1) TYPED DRAWING
Serial Number 73576432
Filing Date January 6, 1986
Current Filing Basis 1A
Original Filing Basis 1A
Published for Opposition June 3, 1986
Registration Number 1406947
Registration Date August 26, 1986
Attorney of Record TIMOTHY J. LYDEN
Type of Mark TRADEMARK
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Renewal 1ST RENEWAL 20070216
Live/Dead Indicator LIVE
Goods and Services IC 029. US 046. G & S: Chicken and turkey. FIRST USE: 19990724. FIRST USE IN COMMERCE: 20050302
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Filing Date April 10, 2000
Current Filing Basis 1A;44E
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Registration Number 2976453
Registration Date July 26, 2005
Owner (REGISTRANT) CROSS, Allan Walter INDIVIDUAL CANADA 554 - 256th Street Aldergrove, British Columbia V4W 2H8 CANADA
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