Recipe for Taunelkwendttorturkuckengeon

We'd all heard of turducken- deboned turkey stuffed with deboned duck stuffed with deboned chicken.
I've decided to take it a step further with
Taunelkwendttorturduckengeon: Pigeon stuffed in chicken stuffed in duck stuffed in turkey stuffed in giant tortoise stuffed in George Wendt stuffed in elk stuffed in tauntaun.

Ingredients:
1 large male tauntaun, de-boned, dehorned, gutted, with fur removed (be aware that tauntauns smell worse on the inside than on the outside)
1 large male elk, de-boned, de-atlered, de-hooved, gutted, with fur removed
The corpse of George Wendt, ("Norm" from the classic sitcom "Cheers"), deboned, gutted with fur removed
1 large male giant tortoise, shell removed, gutted
1 large turkey, plucked, gutted and deboned
1 duck, plucked, gutted and deboned
1 chicken, plucked, gutted and deboned
1 game pigeon, plucked gutted and deboned
5 large white onions
1 liter dry white wine
4 lbs blood oranges, diced WITH SKIN ATTACHED
10 lbs salted butter
2 lbs rosemary
2 lbs thyme
1 cup black pepper
3/4 cup kosher salt
1 cup capers
3/4 cup extra virgin olive oil

Melt butter and combine with rosemary, thyme, pepper and salt. Rub skin of each animal's carcass with butter mixture, making sure to gently work your hand beneath the skin until all butter mixture has been expended. Drizzle olive oil over the turkey, chicken, pigeon, and George Wendt. Begin stuffing each animal into the next larger animal, being certain not to tear the skin.
Transfer fully stuffed tauntaun into 9' x 8' metal pan with roasting rack. Line bottom of pan with the white wine, capers, onions, and diced oranges. Cover and place in a heated roasting pit (350 degrees) for 11 days, being certain to baste every 2 hours. Remove cover for last 3 hours of cooking time
Serve with steamed asparagus and baked potato.
(Serves 250)