Magicooking is a virtual cooking collection with free recipes for all occasions, holidays, daytimes and seasons. You can find here any recipe that you are looking for, from chicken, turkey, lamb, fish and pork, to pasta, pizza, salads, soup, cakes and drinks.

Exotic recipes from roasted raccoon with sweet potato sausage and corn bread stuffing to "Lost in the Marsh Venison Pie". Recipes, such as stuffed muskrat or oven-barbecued beaver, are a bonus, or as they say in Louisiana, lagniappe. For all those folks that like free-range chicken and turkey, this is a whole new world.

Here are two easy and healthy recipes for your next breakfast or brunch get-together. Using ground turkey for your sausage takes nothing away from the flavor, but lowers the overall fat and calories. The frittata can be "tweaked" to fit undividual preferences. Both recipes are from the Peanut Butter and Julie recipe site.

Yeah, it's better to cook meat on the bone. But realistically, meals made from canned turkey, chicken or roast beef can be easy, fast, high in protein and low in saturated fats. Here are recipes to make these quick meals so tasty you'll skip fatty fast food for these homemade dishes.

One of the best parts of Thanksgiving is finding creative ways to use the leftovers. Turkey sandwiches, pot pie, soups, stews, enchiladas...there are so many ways over the years that I use my leftover turkey. Check out the recipe Bird to the Last Drop which I got from the Food Network's Alton Brown to make a delicious soup!

A Turducken is a dish consisting of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients: turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.The result is a relatively solid, albeit layered, piece of poultry, suitable for cooking by braising, roasting, grilling, or barbecuing. The turducken is not suitable for deep frying Cajun style (to deep fry poultry, the body cavity must be hollow to cook evenly).Some people credit Cajun-creole fusion chef Paul Prudhomme with creating the commercial dish as part of the festival Duvall Days in Duvall, Wa in 1983. However, no one has ever verified this claim. In the middle of the last century, New Orleans surgeon and urologist Gerald LaNasa was known for his use of a scalpel in de-boning his three birds of choice also known as turduckhen. His efforts in preserving a Louisiana culinary tradition were noticed by emerging local chefs in New Orleans.The November 2005 issue of National Geographic magazine in an article by Calvin Trillin traced the American origins of the dish to Maurice, Louisiana, and "Hebert's Specialty Meats", which has been commercially producing turduckens since 1985, when a local farmer whose name is unknown, brought in his own birds and asked Hebert's to prepare them in the now-familiar style. The company prepares around 5,000 turduckens per week around Thanksgiving time. They share a friendly rivalry with Paul Prudhomme.Turducken is often associated with the"do-it-yourself" outdoor food culture also associated with barbecueing, shrimp boils, although some people now serve it in place of the traditional roasted turkey at the Thanksgiving meal. Turduckens can be prepared at home by anybody willing to learn how to remove the bones from poultry, instructions for which can be found on the Internet or in various cookbooks. As their popularity has spread from Louisiana to the rest of the Deep South and beyond, they are also available through some specialty stores in urban areas, or even by mail order.