1. The Ten-Bird Roast
This behemoth Ten-Bird Roast comes from UK celebrity chef Hugh Fearnley-Whittingstall, which he prepared on his program for his medieval Christmas special. He makes it all sound so very easy: "You need a whole free-range turkey (10-12kg is about the right size) and a whole goose (6-7kg). And then a selection of eight to 10 smaller birds, all plucked and drawn (i.e., oven ready). You don't need all the smaller birds to be different - you could use, say, three pheasants and five pigeons. So choose from the following: farmed duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, woodcock. Please do not use very high or well-hung game birds, as they will contaminate the subtle flavours of the other birds." As if we, in the States, have these birds at our local supermarket. But if you do dare to try his undertaking, then be sure to watch his video which details the entire process from feather to plate.
2. Bacon Today's Turbaconducken: Turducken Wrapped in Bacon
A chicken stuffed in duck stuffed in a 15 lb. turkey, all nicely packaged in pork bacon. But the bacon isn't just on the outside. The chicken pieces were wrapped in fatty strips, then the duck was also bundled in bacon, and then the turkey was lovingly covered in more bacon, resulting in a total of five pounds of the porcine product.
3. The Goochiphetridge
This gorgeous stuffed bird comes to us from Londonfood. Their version; a goose stuffed with a chicken stuffed with a pheasant stuffed with a partridge.
4. The Quaducant: Quail, Duck, Pheasant
The Quaducant can be purchased via the online store, Cajun Grocer. At six pounds, it's more compact than it's turducken sibling. It starts with tender breast meat of quail, which is stuffed with breast meat from duck, and then both are crammed into a deboned pheasant. In the middle: Creole sausage. A quadruple threat.
5. The True Love Roast
Again we turn to England for a over-stuffed stuffed turkey. This True Love Roast from chef Phillip Corrick and creator Devon farmer Anne Petch can feed up to 125 people, took eight hours to prepare, is over 50,000 calories, and was stuffed with...are you sitting down...ready? Goose, Barbary duck, Guinea fowl, Mallard, Poussin, Quail, Partridge, Pigeon squab, Pheasant, Chicken, and finally, an Aylesbury duck. For more details check out the Daily Mail's paint-by-number guide to making this ridiculous roast.
