Wednesday, April 14, 2010



Eating in good company makes tasty food even more enjoyable, and as a friend put it this weekend, “When you find an 18-pound turkey for $9 and a Turducken for $20, it’s time for Feaster.” Feaster, a post-Easter feast among friends, was a day of cooking, eating, laughing and hanging out. See the full meal in our slideshow.

The center piece of the meal was a turducken breast. Although turducken is not a household name, this multiple-meat dish is picking up steam as a holiday item. The boneless turkey breast stuffed with boneless duck breast, boneless chicken breast and in this version, Cajun-style pork sausage, is not just a meal—it’s an experience.

Because we only used the breast of the turducken, an additional 18-pound turkey was also prepared. Cooked the Thursday before, it was the first turkey prepared by a member of GWG. Although the multitudes of websites about cooking turkey make it seem difficult to create the perfect bird, it really seemed like the most important things were time and patience.

For simplicity, the turkey was placed in a roasting bag with cut up veggies and then baked for the allotted time until the internal temperature was correct. Then it was allowed to cool before being cut. The end result was dry but overall a successful first attempt.

The menu was set a week before the event and friends brought additional side dishes and desserts. There was corn, fried okra (fresh from the bag), green beans, gravy, mashed potatoes (prepared with cream cheese and sour cream), stuffing, cranberry sauce, salad, homemade rolls (complemented with honey butter), and apples with a sweet cinnamon-yogurt fruit dip.

There was also a nice variety to satisfy the sweet tooth—a light and moist homemade lemon pound cake, decadent homemade Oreo truffles, and M&M cookies made from scratch and fresh from the oven.

Thanks to everyone who chipped in to make this a great day!


  1. Sounds good, but I'm weary of anything that contains 3 different meats inside one another and has the word turd in it. I wonder how healthy it is compared to a Bacon Explosion. Happy Feaster.

  2. What is this Bacon Explosion of which you speak...have you tried it?

  3. A dean in the School of Pharmacy made a version of it.. link below..

    On a separate but somewhat punny thought, you should do a write in which you eat offal (thus really providing the guts in your blogs title ;-) )

  4. Thanks for the links. We will take your suggestion into consideration. :)

  5. I was being somewhat facetious ;-)

  6. Awesome site y'all! I've been freaked out by turducken for a while. This definitely eases my fear.