Easy as one, two, three

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - Janita Singh For more de­tails see: ten­der­value.com.au

ONCE viewed as a fringe nov­elty food item, Aus­tralians have taken the triple bird dish known as tur­ducken to their hearts (and stom­achs).

Made up of a bone­less turkey, duck and chicken, com­bined with three sep­a­rate lay­ers of stuff­ing (sage and onion, fig and pis­ta­chio, and mixed savoury fruits), the three birds are then wrapped in smoky bacon.

And as the dish’s pop­u­lar­ity grows it is be­com­ing a go-to for fes­tive feasts.

Syd­ney butcher Pat Run­dell who owns the Ten­der Gourmet Butch­ery at East­gate Shop­ping Cen­tre, Bondi Junc­tion, is al­ready pre­par­ing hun­dreds of or­ders for Christ­mas.

Run­dell says he started sell­ing tur­ducken about six years ago — and they've never looked back.

“Three glo­ri­ous birds on their own, when put to­gether can’t be wrong,” Run­dell says.

“Tur­duck­ens were a huge favourite last year and this year looks to be no dif­fer­ent.

“We start out with a 5kg free range turkey deboned then a 2.5kg free range bone­less duck, and fi­nally a 2kg free range bone­less chicken.

“There is then a dif­fer­ent layer of light stuff­ing in be­tween each bird that com­ple­ments each one beau­ti­fully.”

With such an extravagant dish, Run­dell rec­om­mends keep­ing the ac­com­pa­ny­ing dishes sim­ple.

“Serve with sim­ple sal­ads or roast veg­eta­bles.” A tur­ducken weighs about 5kg and sells for $130.

Butcher Pat Run­dell with a tur­ducken and (in­set) the three birds in the dish. Pic­tures: John Appleyard

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