Beyond the Turducken: Brooklyn’s 7 Best Things Stuffed Inside of Other Things

This is so much better than turducken. photo via Momofuku Milk Bar
This is so much better than turducken.
photo via Momofuku Milk Bar

Turducken is, for the most part, a culinary punch line [Ed. note: As is turkey.]—who amongst us harbors an actual yearning to dine on chicken stuffed inside of duck stuffed inside of turkey, or has any intention of welcoming the chimeric, triple-breasted beast to their Thanksgiving table? But while you’d be hard pressed to find turducken served anywhere in Brooklyn (not even as a stunt), that doesn’t mean you won’t find other dishes adhering to its very basic premise—cramming unlikely things into the cavities of other, unsuspecting things.

Momofuku Milk Bar’s Thanksgiving Croissant: As season-specific as Mallomars, Christina Tosi’s Thanksgiving dinner in a pastry (generally available until a few days after the holiday) is as compelling a reason as any to get excited about turkey, especially when it’s well obscured by cranberry sauce and gravy, and swaddled inside of celery salt-speckled dough.
360 Smith Street, Carroll Gardens

Burnside’s Juicy Lucy: The pride of Minneapolis, you’ll find this oozy, inside-out invention (featuring a liquefied slice of American cheese, secreted in the middle of a mid-rare, eight-ounce burger), at Williamsburg’s Midwestern-themed Burnside.
506 Grand Street, Williamsburg

Longbow Pub and Pantry’s Scotch Egg: For a double dose of protein, you can always look to that brilliant British invention, the scotch egg. Invented in the Middle Ages by farmers, as a way of taking a days worth of nourishment out into the fields, the on-the-go gutbombs consist of hard-boiled eggs cosseted in sausage meat, rolled in a layer of breadcrumbs, and deep-fried.
7316 3rd Avenue, Bay Ridge

Café Luluc’s Croque Madame: This bistro staple is basically a ham and cheese sandwich tucked inside of French toast, further encased in a burnished shelter of broiled, gruyere-spiked béchamel, and crested with a yielding, sunny side up egg.
214 Smith Street, Carroll Gardens

Korzo’s Fried Burger: Doing the Juicy Lucy two or three better, the signature burgers at Korzo are topped with everything from apple-smoked bacon, emmentaller cheese and pickles to slow-braised pork neck, juniper berries and sauerkraut, then completely entombed in deep-fried Hungarian pastry.
667 5th Avenue, Park Slope

Big Mozz’s Mozzarella Bombs: You won’t need a side of sauce to accompany the fresh cheese orbs at this upstart Smorgasburg stand. Deposited on skewers, bite-sized balls are injected to order with your filling of choice, from herbaceous basil pesto to fiery chipotle harissa.

Café Kiev’s Chicken Kiev: Leave it to the dependably decadent Russians to roll boneless, pounded chicken breasts around stout sticks of ice-cold garlic butter, dunking the caloric packages in a topcoat of whipped eggs and breadcrumbs, then sealing them in hot oil.
1739 W 7th Street, Gravesend


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