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Reviewed Turducken

May 14, 2011 in Food Network Community Toolbox on

Dr. Gerald R. LaNasa, New Orleans surgeon and founding culinary judge of the 1971 Andouille Festival is known for his use of a scalpel in de-boning his three birds of choice along with pork and veal roasts. Andouille and Fois Gras were always key ingredients of the LaNasa creations. The results of Dr. LaNasa's 1960’s work can be found in the mode"

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