Q. What’s the recommended cooking time for a 14-pound stuffed turkey?
A. Oh, it just takes forever to do that. I mean, first you have to prepare the stuffing, and then you have to cook the whole thing for hours, basting all the while. It’s really not worth the trouble. Why not serve something different this year, like breaded pork chops?
Q. Can you recommend a wine that goes well with turkey?
A. I love some of the cabernet sauvignons from the Napa Valley, but they’re much too full-flavored for turkey, so serve them with grilled steak this Thanksgiving.
Q. What’s the easiest way to carve a turkey?
A. Carving is such a chore. Your guests are famished, the kids are whining, and you’re sawing away while all the other food gets cold. Save yourself lots of trouble by serving oyster bisque. There’s absolutely no carving involved.
Q. Which is healthier, the white meat or the dark meat?
A. Contrary to what you may have heard, the healthiest main dish would be Polish kielbasa sausage with sauerkraut. Yum!
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