Atlanta Meat Market Shows Cajun Turducken Preparation – Part 2 – Finishing Turkey Deboning
April 8, 2009 by admin
Filed under Cajun and Creole
Cajun Turduckens start with a semi-boneless turkey. Douglasville Retail Meat and Smokehouse owner David Widaski finishes the turkey deboning process, showing some of the trickier parts where greater safety is required to finish this popular Cajun recipe. This is part 2 of a 4 part series for Thanksgiving and Christmas. Visit channel to see the other videos in this se…
Suggested Reading:
Dictionary of Louisiana French: As Spoken in Cajun, Creole, and American Indian CommunitiesThe Dictionary of Louisiana French (DLF) provides the richest inventory of French vocabulary in Louisiana and reflects precisely the speech of the ... Read More >
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