Dear Bartender: How was your Thanksgiving? I hope that it was delightful. I would assume that you had a lot of turkey, and therefore a lot of tryptophan, and that’s why you’ve been on hiatus.
My Thanksgiving was very nice, thank you for asking. I had it with my dear aunts who can’t eat most things, but love to cook. While some of the guests brought their own dinners (you know that Zone diet just doesn’t let up), the rest of us partook in the traditional favorites of turkey, stuffing, cranberry sauce, and baba ganoush. There were no mashed potatoes this year, but I fear that’s because they are slightly illiterate and cannot read the instructions on the back of the box.
Anyway, there was the small matter of the stuffing, which brings us to the question that I’m really asking you. My poor aunts had no experience in this area, and were quite unsure on how to go about stuffing a turkey. Now I’ve stuffed a few turkeys and chickens in my days, but I’ve never been 100% confident about my technique. I’m always worried that I’m stuffing the turkey or chicken too hard and just jamming everything to the back of the cavity. I’m also nervous that I’m just going to rip the hole open. I’ve been advised, by my aunts of course, that I should just take a deep breath and go about my business, because after all, the chicken has no feelings at that point anyway. Then there is the problem of what to stuff it with in the first place. My favorite is sausage stuffing, of course. I’ve heard of clam stuffing, which does not sound that appealing so I want to stay away from that. I’ve thought about just shoving my fist up there with some Crisco and bread crumbs, but then I heard about this bread pudding-like stuffing recipe with cream sauce, and I wondered what that would be like on my delicate, well-manicured hands.
My aunts also say that I should try to imagine being the turkey and that should give me a better idea of how it should be properly stuffed. I’m just so confused. Mitch, could you possibly describe for us how you stuff, or would stuff, a turkey or chicken? Perhaps a video demonstration might be in order, after all, I’ve heard that YourTube is quite the rage nowadays. Anyway, let me know if I should be on hand for said demonstration, or if I should just watch it from the comfort of my corner office. I thank you in advance for taking the time to answer my question. You’re a peach.
– Stuffing Impaired
Dear Stuffing: tryptophan: An essential amino acid formed from proteins during the digestive process by the action of proteolytic enzymes. I looked it up.
I’ve been on hiatus cuz I’ve been up to my elbows in some personal shit. It happens. Seems like we have a lot in common, Stuffy. ‘Scuse me while I go wash my hands.
Now on to your question: You’re crazy if you think that chicken doesn’t feel what you’re doing to it. I say lots more Crisco and a lot fewer bread crumbs. No one wants sand up their crack.









