The Thanksgiving dish made by stuffing a chicken inside a duck inside a turkey is turducken.
The name is a portmanteau of “turkey,” “duck,” and “chicken.” The birds are usually deboned, layered one inside another, and surrounded by stuffing; some versions use seasoned breadcrumbs, while others use sausage or separate stuffings between the birds. The assembled roast can be baked, braised, grilled, or barbecued.
Turducken is strongly associated with Louisiana and Cajun cooking. Chef Paul Prudhomme is widely credited with introducing the modern named dish, which began receiving national attention in the early 1980s. Its popularity grew further through football broadcasts, especially after commentator John Madden promoted it during Thanksgiving-season games.
Roulade, galantine, and ballotine are related culinary terms, but they are not the canonical answer here. A ballotine is a boned, stuffed, rolled preparation, while a turducken specifically identifies the three nested birds. An English cousin called gooducken substitutes goose for turkey.