Saturday 10 December 2011

2011 started a little early.  As we are spending Christmas and the New Year in Paris we prepared a turducken just before we left.  Christina came round to help me debone and stuff the turkey, duck and chicken.

Preparing the dressing was the easy part.

A sharp knife and a steady hand is required - also a knowledge of fowl anatomy.

Closing up the completed bird was easier but the stitches were not surgeon style.  We checked that we had not left any swabs or scalpels inside.