What Cajun dish stuffs a chicken inside a duck inside a turkey?

Turducken is the Cajun dish that stuffs a chicken inside a duck inside a turkey.

The name combines parts of “turkey,” “duck,” and “chicken.” The three birds are usually deboned, layered with stuffing, and roasted as one elaborate centerpiece. The dish is associated especially with Louisiana and Cajun cooking.

Chef Paul Prudhomme helped popularize turducken nationally in the 1980s, although claims about its exact invention are disputed. Louisiana butcher shops and specialty food companies have long sold prepared versions.

Turducken is often confused with ordinary stuffed turkey, but its defining feature is the nested arrangement of three different birds. It also differs from a ballotine, which is a broader culinary preparation involving boned and stuffed meat rather than this specific three-bird construction.