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You might recall that last year I told you about Bambara’s Chef Robert Barker bringing a Cajun-Creole family holiday tradition from his Louisiana home to us here in Utah. That tradition is the Turducken which, like last year, was served at Bambara for Thanksgiving and will also come home to roost for Christmas. From Dec. 15 through the 30th you can enjoy Chef Barker’s tremendous Turkuckens at Bambara restaurant or in your own home.
In case you’ve forgotten or Turduckens are new to you, here’s how a Turducken is made from the ground up: A Turducken is a chicken stuffed inside of a duck, which is in turn stuffed inside a turkey. So “tur-duck-en.” The three birds are all boned prior to preparation and so servings are carved from the layered bird just like a boneless roast.
Bambara’s Robert Barker says, “It’s nostalgic for me, and I am excited that one of my family’s favorite southern cooking traditions has been embraced by Utah.”
Like I said, you can try Turduckens at Bambara from the 15th through the 30th. But you can also order a Turducken, cooked and fully dressed, for your home with a 2-day advance order. And in the spirit of the season of giving, Chef Barker says that Bambara will contribute $10 from each take-home Turducken to the March of Dimes.
So if you’re looking for an alternative to the standard holiday ham or turkey this year, the Turduckens have come back to roost.
