Originally Posted by lorax

My Christmas board of fare will be the following, since my Turkey Day was back before All Saints'

1. Drunken Turkey with Walnut-Mushroom Brandy Stuffing- the bird is cleaned, plucked, and placed in a pail large enough to accomodate it, then covered in Aguardiente for at least 2 days if not a week, then drained and roasted with butter, sage, parsley, cilantro, and slices of anise bulb. The stuffing is a family secret.