Smoked beer and chili stuffing bring any bird back
to life.   Hell, the bird never felt this good even in life.

Here’s a last minute stuffing for any holiday or weekend feast.  Beer and chili infuses your favorite crouton or cornbread based stuffing.  Not just any beer and, well, chili is never just chili.  
     Substitute smoked beer for the liquid.  I’d recommend the ones I’m most familiar with Rogue Smoked Ale, Alaskan smoked porter, Stones Smoked Porter or Bavarian brewed Schlenkerla.  The smoke character blends well with the flavors of Turkey and their kin.
     The scoville strength of Chili is your choice, but my preference is roasted poblano or a roasted medium burn Anaheim.  It’s best to use fresh frozen roasted peppers.   Frozen varieties are best as they will impart some of the roast character of the pepper skin.  
     If you want to fire up your guests, here’s a gem of an idea that I’ve used successfully.   Use fresh Thai red chili peppers, slicing them in half lengthwise.  Don’t put them in the stuffing.  Instead gently insert them under the skin of the bird.   Your guests will find this so attractive that even those who aren’t fire retardant may just “have to try one.” 
     This is a great way to liven up a memorable Thanksgiving or anytime feast.  You’ll also get to serve the smoked beer for dinner, which goes incredibly well with hearty feasts.