~~~ Re: Bird ~~~

The bird to 'stuffin' must be as an art
different as suggested ~ is a fine start.

Cook a 'Happy Bird' ~ I do set in mind
filled with love and stuffing of kind.

Serve your loved ones with charming delight
blessing the 'bird' ~ that came out just right.

So in with the bread & dried~hard~mix
adding rum to lighten its texture with kicks.

Add sage aplenty with eggs, spice & seasons
placed in its pan ~ with determined reasons.

Baste it with honey, mustard and sprays of rum
as you smile & laugh ~ you're starting to hum.

Uncover the bird and pour on 'straight~grain'
saturating the surface and gravy terrain.

Roast it for hours ~ according to weight
smacking~good~tasting is upon your plate.

If for some reason ~ it isn't 'just right' ~
it won't matter ~ you'll be plastered tonight!