Joe House

So, so try and find the portion of it that, that is just, it's, it is flavorful.

I don't know it.

stuffing but it's got to be sausage stuffing because I love the combination and it's got to be a moist stuffing I don't I understand when you know folks go for that crispy baked top but it can have the effect of undermining the moisture sucking the moisture out so as long as you can preserve the moisture but like I like

big chunks of sausage, um, in there.

I like that pow.

And I like, you know, a nice bite of fennel in, in, in the, in with the, uh, that, that, that stuffing.

And if you want to throw a couple red pepper flakes, if you want to elevate, you know, um, the, the spice level, I'm, I'm here for it.

Because when you put that next to the dark turkey, it almost takes you in the direction that dark turkey with the juices.

It's a little bit gamey also, potentially.

And then you get that sausage and the pop of that sausage, the way that that eats and the moisture of the bread along with it.

Those are bites.

Those are world-class, once-a-year, revel-in-it bites.

I still like that the most.

We've come all the way around.

People...

Now what I see is folks, even high-end chefs saying, advocating, go ahead and if you want to make your foo-foo, do it, but also make sure you serve a canned version next to it because it's nostalgia.

It's the best bite.

It is tasty.

is it dessert or is it served as a side?

No, it's a side.