Published on December 23rd, 2016 | by sligoadmin


Turkey & Stuffing Traditional Irish Recipe

Traditionalby your Cooky  Correspondent

Ingredients: –  1 defrosted or fresh turkey, 10 pints of stout, bread, herbs, spices, a hot oven and a nagging wife.

Preparation: – Collect the bird on the afternoon of Christmas Eve from the butchers.  Job partly done, reward yourself with a swift pint before the long arduous journey home.  Prior to taking a stool at the bar comes the most important part – carefully prop the carcass inside the toilet door, this will keep it cold and moist.  With preparations complete – Get pissed and stagger home late to an undeserved torrent of abuse breadfrom the missus. In revenge shove everything from a loaf of bread, cinnamon, dried herbs (still in the packet) and chilli up the turkey’s arse before placing in a pre-heated oven at 600 degrees Celsius for 6 hours.  As she leaves, tell the missus to have a good time at her mothers’ or her sisters’ place. Fall asleep. Let the fire brigade in.  Have another drink.  Remove burnt and blackened turkey carcass and bury it in the back garden.  Fry up some fish fingers, grill potato waffles and eat, followed by jelly and custard (both from the packet). Open a cracker with the dog. Next Year try the hotel.




Ho! Ho! Ho! Ho! Ho! Ho! Ho! Ho! Ho! Ho! Ho! Ho! Ho! Ho!

Merry Christmas


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