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As Seen In |
Bird with a Beer Breath BY David Janss "the Fermenting Gorma", (Published in the January 1997 Brews and News)
Tizz the season, with Thanksgiving and Christmas, unless you're doing a ham, this might be a different twist for your stuffing. Also there is a variety of birds used for the holiday feast. Of course there is the turkey, some may prefer the capon(chicken). I myself being czechoslovakian was brought up with goose, which I still do. No matter what bird you do, try some home made stuffing, it's so easy. Either save bread crust, or a couple loaves of cheap bread maybe from a day old bread outlet. Let dry for a day, break up into 1\2 inch pieces. Judge how much by the size of the bird used. I have a 13 pound bird which takes one loaf of bread. Mix 3 beaten eggs into the bread, along with a pinch of salt, 2 tbls sage, 1 tsp fresh pepper, and 1 twelve ounce beer (flavor up to you). I use Bud, or try a home brew. Mix thoroughly, then stuff the bird and roast. Optional in the dressing: one quart raw oysters before stuffing the bird. Yumm! And remember to call me 1\2 hour before it's done. 818-881-1738. |
