I play around roasting a few pigs and I've always wanted to roast a pig stuffed with a turkey, the turkey stuffed with a chicken, the chicken stuffed with a quail, and the quail stuffed with sweet Italian sausage. Can I get it done without overcooking the hog?

Sounds like a heck of a road kill party!
I would say slow roast and baste baste baste.

You could try slightly pre-cooking the birds and sausage? Ever hear of the fire pit method? You have to basically bury the pig in hot ashes not too sure how it is done, but I hear it is a great way to roast pig.

Stephen

[Jim]

Stephen & Farmer Greg,
If you try the 'pit' method, be sure to pick up a book called "Smokestack Lightning". It is a combination of story about finding the best bbq & recipes. It is an excellent read, and it gives detail on pit digging. Good luck!
P.S. I bet if you ask really nicely, Nicko will get you the book through the ChefTalk Store!

[Isa]

I am sure I've heard of that before. I can't recall where. Been trying to remeber but can't seem to at this time. I do believe it was something that was made in the middle ages in France. I am sure there are site with middle ages recipes, try and look there. If you go through with it please let us know how it went.


Good luck

Sisi

[Nick.Shu]

there is a middle eastern dish that is made specifically for weddings.

Apparently, it is a camel stuffed with a horse, stuffed with a cow, stuffed with a sheep, all the way down to a quail.

i cant really tell you the name of the recipe, but if you find it, it would really help you out with your cooking time.

if i do turn up the name of the recipe or the recipe itself, i will post it here.

Nick,
Are you pulling our leg?

I bow to the person who can fit a cow AND a horse inside a camel. Really.

[Wambly]

Closest to that type dish I have seen is Prudhomme's "Turducken" .. he uses Turkey stuffed with duck stuffed with chicken and 3 dressings as well ...
His recipe calls for 12 to 13 hours at 190 degrees farinheit.

to that type dish I have seen is Prudhomme's "Turducken" .. he uses Turkey stuffed with duck stuffed with chicken and 3 dressings as well ...
His recipe calls for 12 to 13 hours at 190 degrees farinheit.[/b][/quote]Hi
hi there,this turducken thing is a Healthinspectors worse nightmare.Think about how many hours that bird sits in the temp. dangerzone.Now think of it being a camel ...horse...etc. lol

[Nick.Shu]

i must admit that i may of exaggerated and that i got the recipe wrong.

it is actually:

a camel, stuffed with a sheep, stuffed with chickens, stuffed with fish and then stuffed with eggs. It is a bedouin wedding dish.

I would like to stuff all restaurant critics with some knowledge about this business. They annoy me like a dirty fryolater.

[Greg]

Hey Johnny, they couldn't annoy you like a dirty fryolator; you can always change the fryolator!

[shroomgirl]

Eaten Turducken...did not die
Seems like it was smoked....most pig roasts in La are in pits....Lotsssss of beer required
shroom girl

I have also had Turducken...we basted that baby till the cows came home and the turkey was still dry...not to mention the salmonella dreams.