Turducken Time!

Behind the Scenes

Often credited to late celebrity chef Paul Prudhomme (who trademarked the name), the Turducken — deboned chicken, stuffed into deboned duck, stuffed into a deboned turkey — changed the face of Thanksgiving dinner forever. The meaty meal reached its greatest popularity in 1997, after Glenn Mistich, co-owner of The Gourmet Butcher Block on the Westbank, says he introduced the famous sports analyst to the dish.

Almost 20 years later, The Gourmet Butcher Block continues to scramble to keep up with demand. “In September we’ll start putting about 2,500 in the freezer for the holidays,” Mistich says. “ We’ll end up making about another 300 fresh the week of Thanksgiving and 300 more the week of Christmas.”


- Sponsors -




- Partner Content -

Sunni LeBeouf

Black History Month Spotlight This Black History Month, Cox Communications is proud to recognize Sunni LeBeouf for her prolific record of professional achievement, civic philanthropy,...



Digital Sponsors / Become a Sponsor

Follow the issues, companies and people that matter most to business in New Orleans.

Email Newsletter

Sign up for our email newsletter