Archive for November 19th, 2009

That’s right, take that giblet juiced soaked goodness and press it up deep into that empty open cavity. UhHuhh press it up deep and work it all up in there nice and tight, not too tight though, don’t want it to dry out. Just like that, stuff and press, stuff and press. Nice and tangy, packed perfectly firm, now juice it up nice and wet put a good coating all over the top, pat it down until it feels happy. All done you good little cook, perfect stuffing job.
Gramma Grace has an Early Bird Special going on Friday and Saturday. I will be busy Thursday showing my grandson how to do the stuffing up right so if any of you boys need instructions on how to do the stuffing right give Granny Grace a call, ask me how I like it stuffed and get a 2.00 a min special. You might even catch me getting my big ol cavity stuffed with a sweet piece of giblet meat.
Grace 1-877-387-2350