Engastration

Engastration is a cooking technique in which the remains of one animal are stuffed into another animal. The method supposedly originated during the Middle Ages.^[1] Among the dishes made using the method is turducken, which involves placing chicken meat within a duck carcass within a turkey.^[2] Some foods created using engastration have stuffing between each layer.^[3] The carcasses are normally deboned before being placed together.

The interior of a sausage-stuffed Turducken

See also

• Food portal

• Whole stuffed camel