In French cuisine, galantine is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcem

Turducken is a dish associated with Louisiana, consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Gooducken is an English variant, replacing turkey wit