I’m having my first glass of wine, a Riesling, as it goes with, (or without), a turkey and I have about 3 hours to kill before the chaos starts. Yes, I said white wine at 10am; don’t tell me there aren’t cooks out there who have a drink while they’re stuffing the bird or right after they shut the oven door on it, no matter what time it is. Without a fortifier, how else would you rationalize shoving sage stuffing seasoned-to-the-point-of- musty, almost moldy, odoriferous wet bread, up a fowl butt.

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