[Sca-cooks] Stuffing birds

[Huette von Ahrens]

--- "Lora Weems.Leofwynn atte Gos"
<muchosnombresfarm at yahoo.com> wrote:
> 
> As some of y'all may know, I raise quite a few
> different birds.  Right now, I have in my yard
> 'extra' turkeys, guineas, ducks, chickens, and
> pigeons ('extra' in this context meaning, "I
> have to butcher them because they are eating me
> out of house and home" and there are too many
> males.)  I have seen references of birds
> stuffed inside birds - you know, "Take a goose,
> and in that put a duck...".  
> What I would like to do is, bone a plucked
> turkey, and then put meat from the other birds
> in the turkey, and wrap it in a cooking net and
> roasting all (or smoking over mesquite).  
> My question is, should I skin the 'interior'
> birds?  

Do you plan on eating the skin?  If yes, then no.
If no, then yes.

or pluck them?  

Yikes!  Most definitely.

At issue here, is that
> my birds are range birds, so dont have the fat
> that store birds have.  Also, should I put
> seasonings and/or grains/veggies as stuffing
> too?

If that is the taste you like.  Otherwise, just
let the different flavors stand by themselves,
IMHO.
>  
> All input would be appreciated!
>  
> Thanks
>  
> Leofwynn atte Gos
> House Whiteshark
> 
> 
> If it's Tourist Season, why can't you shoot
> them?

Do you have the proper Tourist Hunting License?
Shooting tourists without one, in season or not,
then would be very illegal.

Huette


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.

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