Here's a close-up shot of the Turducken slice. It's a literal mosaic of moist meats.
Here's everything else we ate along with the Turducken:
Bread (Otherwise known as Trenchers employed as plates.)
Tart de Bry (Brie Tart)
Brie, egg, ginger and saffron baked in a pastry shell.
Boiled with wine and served with vinegar.
Noumbles (Kidney Stew)
Veal kidneys cooked in beef broth, onion, and seasoned with ginger, mace, and pepper.
Salat (Green Salad)
A mix of fresh greens, fresh parsley, sage, leek, and scallion dressed with olive oil and vinegar.
Jellied sherry with lemon and brandy.
Turducken (Roast Turkey, Duck, and Chicken) with Black Sauce
A sauce made with poultry livers and seasoned with anise, ginger, cardamom, and cinnamon.
Lasagne noodles baked with cheeses and butter.
Grene Pesen (Green Peas)
cooked in beef broth and spiked with parsley, mint, and sage.
Button mushrooms simmered with leeks in chicken broth and seasoned with ginger, cardamom, allspice, white pepper, and saffron.
Chiresye (Cherry Bread Pudding)
Made with red wine and served chilled.
Strawberyes with Crème Bastard (Strawberries with White Custard Sauce)
Payn Ragon (Honey and Almond Candy)
Almond bars glazed with sugar, honey, and ginger.
Even though I took pictures like a mad banshee at the feast, sadly many of them didn't turn out. Candle light is great for ambiance, but a killer for photography!