At Your (Holiday) Service

Since opening for business we here at G&S have provided information regarding sports, odd cultural doings, religious matters, political foolishness, history, and peculiar personal reflections.

But as Thanksgiving approaches, we have been urged to give advice regarding the preparation of the quintessential American feast. And we are nothing if not responsive to our readers.

In our opinion more genuine controversy surrounds the topic of stuffing than attends any other meal component. Yes, yes, there are those who complain about the cranberry sauce. And there are those who take up cudgels to attack or defend the sweet potato. But, pound for pound, it's the stuffing where the real brother against brother, father against son, sort of throw-down takes place.

Cubed or shredded? Meat? Sausage? Chestnuts? Water chestnuts? Inside the bird (as God Himself intended), or in a stupid pot, as our Government Masters decree?

And so, as our contribution to resolution of this annual difficulty, we provide herewith our traditional, truly American, turkey stuffing recipe:

Ingredients:

10 White Castle hamburgers (pickles optional, consult your guests)
1 1/2 cups celery, diced
1 1/4 tsp. ground thyme
1 1/2 tsp. ground sage
3/4 tsp. coarsely ground black pepper
1/4 cup chicken broth

Instructions:

In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.

Courtesy of White Castle.

Now THAT's good eats!