Happy Thanksgiving from HorrorAddicts.net!

For those of you living in Thanksgiving land, we hope you have a great one! We present for your viewing pleasure a very memorable Horror Addict celebration… You gotta love Wednesday.

Kbatz: We like to watch a Godfather Marathon.

Emz: We tend to watch all Harry Potter movies in succession. It wasn’t long when it first started… now I’ve lost count! 7 movies now? 8?

So many of us spend this day overeating, fighting with family, and napping. What do you do?

Happy Thanksgiving from HorrorAddicts.net!

For those of you living in Thanksgiving land, we hope you have a great one! We present for your viewing pleasure a very memorable Horror Addict celebration… You gotta love Wednesday.

Kbatz: We like to watch a Godfather Marathon.

Emz: We tend to watch all Harry Potter movies in succession. It wasn’t long when it first started… now I’ve lost count! 7 movies now? 8?

So many of us spend this day overeating, fighting with family, and napping. What do you do?

HorrorAddicts.net 150, Cure for the Holidaze Special

Horror Addicts Episode# 150
Cure for the Holidaze Special!

Hosted by Emerian Rich

Guests: Dan Shaurette, Ariel DaWintre, Camellia Rains

Intro Music by: Valentine Wolfe


Cure for the Holidaze


Find all articles and interviews at: http://www.horroraddicts.net

Music this episode by Midnight Syndicate from Christmas: A Ghostly Gathering


“Dance of the Sugar Plums”
“Night of the Krampus”
“Coventry Carol”
“Winter Storm”
“Up on the Rooftop”


Russell asked, he received.


holiday shopping ugliness, relative madness, horrible family experiences, helping the needy – what about me? best horror gifts, snowglobes, nightmare before christmas, vampire gifts, buffy the vampire slayer board game, walking dead glasses, they live, walking dead yahtzee, firefly yahtzee, horror gift guide, movie tickets, ulta, paxton gate, skeletons, taxidermy, bones, pirate store, diy, craft store, etsy.com, evil dead, regretsy, homemade gifts, amazon gift certificate, midnight syndicate, frankenstein salt and pepper shakers, forever knight season 3, monster fluxx, booooopoly, take friend out, chat about horror, loren rhoads, 199 cemeteries to see before you die, ipso facto, goth show, morbid curiosity, highgate cemetery in london, cremation, honoring the dead, morbid meals, zombie cookbooks, the walking dead cookbook and survival guide, flesh burgers, brains, theme song band, game, guess the thing, courtney mroch, haunt jaunts, haunted shops, restaurants, castles,  crazy skeleton lady, wax works, jekyll island in georgia, spooky holiday events, escape games, serial killer in your mailbox, hellraiser, evil dead, nightmare on elm street, underworld, scream, phil rickman, dickens, king, woman in black, lucy blue the last winter night, dead mail, jeff, IT, exorcist, pennywise, stranger things, amanda, midnight texas, karysa, krampus, a christmas horror story, silent night, deadly night, jack frost, russell, post halloween depression, vincent price cookbook, danny elfman, night of the comet, ginger snaps back, the thing, snowglobe, herbig brown eyes, dead like me, reaper, new movies coming, another wolfcop, shape in the water, guillermo del toro, insidious the last key, cloverfield, winchester the house that ghosts built, strangers prey at night, ready player one, a quiet place, slenderman, the purge, hotel transylvania 3, the nun, predator, meg, cadaver, the little stranger, goosebumps horrorland, the house with the clock in the wall, edward gorey, john bellaires, Halloween H40 and more… have a great spooky holiday!


“Broken Pieces” by Valentine Wolfe


HorrorAddicts.net blog Kindle syndicated


HorrorAddicts.net Facebook group.



Write in re: ideas, questions, opinions, horror cartoons, favorite movies, etc…



h o s t e s s

Emerian Rich

s t a f f

David Watson, Stacy Rich, Dan Shaurette, KBatz (Kristin Battestella), Mimielle, D.J. Pitsiladis, Jesse Orr, Crystal Connor, Lisa Vasquez, Adelise M. Cullens, Kenzie Kordic.

Want to be a part of the HA staff? Email horroraddicts@gmail.com

b l o g  / c o n t a c t / s h o w . n o t e s


It Came From the Vault: Kbatz: Thanksgiving Treats!







Looking for some movies to watch this Thanksgiving? Here’s some suggestions that still hold true… Which one or two will you be watching this holiday?


Tasty Thanksgiving Treats!

By Kristin Battestella

Put the babes to bed and send the boys to the football game while you pour a glass of Chianti and nestle in for these demented families, cannibals, hungry werewolves, thirsty vampires, and more tasty terrors!

childrenofthecornChildren of the Corn This original isn’t the best, and the entire series is fairly lowbrow in plot and effects. Nevertheless, all those rustling cornfields, creepy kids, and plant worship go a long way for a post-Halloween Harvest marathon. Name players come and go despite the low-budget status; and even if you’ve never actually seen all-count ‘em-seven films, you’ve probably heard of ‘He who walks behind the rows.’ I prefer Children of the Corn III: Urban Harvest myself. And to think, I grew up on a farm.

HannibalThis 2001 sequel to Silence of the Lambs obviously has big shoes to fill. Thankfully and blessedly, Giancarlo Giannini (Casino Royale) is great, and the Italian scenery is flat out awesome. Ray Liotta (Goodfellas) is sleazy and so much fun while the twisted Gary Oldman (Bram Stoker’s Dracula) is unrecognizable. Even in the shadow of prior Clarice Starling Oscar winner Jodie Foster, Julianne Moore (The Hours) shapes her own Clarice beautifully. And but, of course returning Oscar winner Anthony Hopkins is wonderful. He is without a doubt the star here, and does the most in what seems like less screen time. The one on one dialogue and action sequences are perfect, with fine suspense pacing, intelligentsia horror, class, sexy, and gore. Unfortunately, however, great the performances are in getting there, the storyline does meander. Director Ridley Scott’s (Blade Runner) ending is somewhat flat and leaves a ‘What was the point of all this?’ feeling. Nevertheless, I applaud the twisted romantic aspects and creepy for adults only production. Twilight wishes it could be like this.

The Insatiable Sean Patrick Flanery (Young Indiana Jones) and Michael Biehn (The Terminator) are both very cool guys who, after some thinsatiableseriously great stuff, have made their share of clunkers. With that in mind, one wonders if this unconventional 2007 vampire comedy romance can pull off what is so often an uneasy mixing of genres. The mood certainly doesn’t start as horror, and the “Average Joe” life sucks montages get old fast. Actual time punch cards, full-size desktops, pop up AOL email, and typing in all caps replete with old lingo such as “shit is wack” and “word”? The funny and sexy in that anti-hip sardonic way also tries a little too hard, and the black comedy is uneven between the horror research and dark action. Some jokes work – ordering blood on the web, needing a coupon for a big bag of lime – Biehn is bemusing as a wheelchair bound vampire-hunting badass, too. However, some of the dream-esque flashes are off, and the bare minimum blood and gore and standard sweaty chick in a tank top hardly warrant an R rating. Charlotte Ayanna isn’t necessarily weak, but the character is too cute, hip, and poorly drawn to be sexy, evil, and dangerous. Miss Teen USA a vampire does not make. The end is a bit obvious, yes, and the pace never quite balances the humor and dark or seriousness. This should have been a straight horror comedy instead of some depressing mood thing – and yet this nothing stellar, direct to video fair is good for a fun late night viewing.

medium-raw-night-of-the-wolf-2010Medium Raw – John Rhys-Davies (Lord of the Rings) is good to start this 2010 wolf meets asylum romp. The maniacs and asylum hang-ups are indeed better than the usual haunted madhouse types, but the wolf designs are unfortunately kind of dumb. Writer/director/hero Andrew Cymek (Dark Rising) is a bit too new and weak as well, but the scary ideas and effective killing concepts are played pretty straight. Okay, so the title is totally stupid, the subtitle Night of the Wolf is even worse, the twist is a bit obvious, and there’s nothing superior here. However, the getting there is good with a few better than expected jump moments. Great claustrophobic sets allow room for dark fears to play (even if that dang title doesn’t give the film much of a chance!) and uses of red lighting, cannibalism, kitchens, and more warped fetishes add to the creepy. Modern jagged camera attempts and silly, unnecessary dream/ghost hinges over do it just a bit, but the Red Riding Hood motifs are just enough. Refreshingly not used for sexy boobs and nudity distractions, Brigitte Kingsley (W/D/H’s wife) and a surprisingly fun Mercedes McNab (Buffy) keep it all together along with X-Files alum William B. Davis. I do however, wonder why new horror movies waste time on intercutting cool credits? No one else does anymore.

motel-hellMotel Hell You just know what the secret ingredient is in this 1980 country cannibal thriller! Ironic use of hillbilly music and television evangelist Wolfman Jack contribute to the charming and quaint but disturbed feeling here – the mix of late seventies styles and early farmhouse contentment doesn’t seem dated at all. Hanging pigs and slaughterhouse gore aren’t too over the top, but enough bloody suggestion and touches of nudity and kinky accent the dark humor and bizarre yet sentimental familial relationships. Rory Calhoun (How to Marry a Millionaire) has some sick and disturbing fun here yet remains strangely endearing, heck, even likeable. Vincent Smith’s reducing the riff raff population and keeping the community fed – it all seems like a real win win, and the winking tone pokes fun at this irony without being laugh out loud. The audience can chuckle at the soothing New Age eight track music amid the escalating events and interfering romance. Who’s next? When will the good guys find out? The pig mask and chainsaw duel in the finale are stupid and not scary now, hampering the otherwise bemusing wit and multi layered action. However, all in all this is some down home simmering and well done entertainment.


Pumpkinhead Lance Henriksen (Near Dark) stars in this delightful 1988 backwoods tale full of deepening vengeance and deadly mayhem. Late Oscar winning creature master Stan Winston (Terminator 2, Jurassic Park) directs this taut, sorrowful thriller beautifully while fellow effects designer and performer Tom Woodruff handles the gruesome titular monster. Understandably, this does make the monster look slightly Alien in stature, but the mystical resurrection and freaky pursuits remain solid thanks to the familial revenge and action torment from Henriksen. Awesome as his design work is, why didn’t Winston direct more? Sweet a character cult favorite as he is, why wasn’t Henriksen a leading man more? His predicament is instantly relatable for parents – how far would you go? Pumpkinhead does what the vengeful aren’t capable of doing, but his deeds consume them nonetheless. Perhaps the shocks, thrills, or gore here aren’t super scary, but these ends justifying the means questions are scary concepts in themselves. Yes, there’s no law enforcement, some redneck dialogue is frustrating, and the middle of nowhere witchery may be too much for viewers wanting more polish. Fortunately, there’s atmospheric red lighting and nighttime photography, and the largely outdoor happenings are perfectly dirty, dusty, and desperate – matching the very effective personal scares, dementedness, and questions on right and wrong perfectly.

Morbid Meals – Turkey Day Tales of Terror

My wife tells the same story EVERY YEAR. Her mother’s turkey was so dry…

How dry was it?

It was so dry she and her brother dipped their turkey meat into their glasses of milk and the meat soaked it all up like a sponge!

The Horror!

There’s also the story of that time we roasted the turkey with the giblet packet still inside!

Then there’s two ladies from here at Horror Addicts, Mimielle and Cam, who both told me about Thanksgivings past when they, well, to put it delicately, couldn’t keep their meals down. I suspect this is actually a common occurrence thanks to the turkey and/or stuffing not being cooked completely. Remember, if your turkey is cooked with the stuffing in it, make sure the internal temperature of the stuffing is at least 165°F.

I expect that everyone has a Turkey Day Tale of Terror, but I can imagine none more so than the mothers and grandmothers who had the arduous task of cooking the beast, and all the other trimmings.

Fear not, fiends, for there is hope! Here are some tips and tricks to turn out a terrific turkey day!

Terrific Turkey Tips

Thanksgiving meal preparation can be pretty intense even without deboning and stitching together three birds. If Turkeystein’s Monstrosity is outside your comfort zone, here are some tips to help you make a terrific turkey meal.

How much turkey do I need

Conservative estimates are about a pound of turkey per guest. Average sizes for turkey are 16 to 18 pounds. Obviously they come much larger than that, and your thawing and cooking time will increase as a result. This time of year you will find plenty of sales and offers for free turkeys. I have seen store-brand turkeys selling for $0.79/lb and name-brand for $0.99/lb. Obviously organic, free-range, heritage, and other varieties are more expensive.

Some stores are giving away turkeys if you spend more than $100 on groceries on one visit. An easy task these days, especially when gathering food for a Thanksgiving feast. Just know that the free turkeys are sometimes under 16 pounds and may be older stock. Frozen turkeys can last for more than a year so stores use this an an opportunity to purge their poultry provisions. They will still be good, but maybe not as good as a fresher one.

Thaw that jive turkey

To thaw a frozen turkey safely takes time and room in your refrigerator. Adjust racks if you must, and set your unopened turkey breast-side up in your refrigerator. The turkey will need to thaw at least 24 hours for every 4 pounds of turkey. Yes, that means an average-sized 16 pound turkey will take FOUR DAYS to thaw. Your thawed turkey can stay in your fridge up to two more days before cooking.

Cold water thawing works faster but you have to change the water about every 30 minutes. It’s easier and safer to fridge thaw. For more information about safe thawing, visit the USDA website.

Turkey cooking timetable

According to the USDA, cooking in a regular oven at 325°F, your expected cook times by weight are:


8 to 12 lb — 2 3/4 to 3 hours
12 to 14 lb — 3 to 3 3/4 hours
14 to 18 lb — 3 3/4 to 4 1/4 hours
18 to 20 lb — 4 1/4 to 4 1/2 hours
20 to 24 lb — 4 1/2 to 5 hours


8 to 12 lb — 3 to 3 1/2 hours
12 to 14 lb — 3 1/2 to 4 hours
14 to 18 lb — 4 to 4 1/4 hours
18 to 20 lb — 4 1/4 to 4 3/4 hours
20 to 24 lb — 4 3/4 to 5 1/4 hours

Remember these times are guidelines. To ensure that the turkey is safe to eat, the thigh meat should reach 180°F. If your turkey is stuffed, be sure to check the stuffing too and make sure it has reached 165°F.

If you want to use a roaster, grill, or some other method, check out this USDA page for other time scales and suggestions.

Dressing vs. Stuffing

American idioms are a funny thing. For the most part you stuff a turkey with “stuffing” and bake a “dressing” as a side dish. It turns out though that this debate is regional as much as soda vs pop.

“Stuffing” is the “northern” term and “dressing” is the “southern” vernacular. By the same token, “dressing” is usually made with cornbread and “stuffing” is usually made with white, sourdough, or even rye bread. These are not hard and fast rules, just what I have encountered in having family from both sides of the Mason-Dixon line.

Myself I prefer cornbread dressing, especially as it is easier to make it gluten-free. However with the availability of good gluten-free breads, bread stuffing is once again an option for folks like me.

Now I know there’s a temptation to save time and use the instant box. With all the preparation you have to do with the birds, I won’t fault you this. However, delicious stuffing can be made quickly from scratch and it is remarkably better than the box.

Here are over 100 stuffing recipes to try out, as well as tips for cooking in or out of the bird, from the awesome folks at Food Network.

Carving with Confidence

When it comes to carving up the bird, there are lots of ways to tackle the tradition. The most important step is to make sure your turkey rests for at least 20 minutes after cooking before you start carving. This allows the juices to soak back into the meat, rather than just spill all over your table, leaving the meat itself dry.

A meat fork to help keep the bird steady is also vital. Finally, you will want a long, sharp knife. You may want to even have it sharpened before the big day. An electric knfie will also serve you well.

Here is a link to some instructions from Buzzfeed that will show you how to carve a turkey perfectly.

With help from these hints, we here at Horror Addicts hope you have a happy Thanksgiving holiday.

Morbid Meals – Turkeystein’s Monstrosity

Deep in the Louisiana bayou, the Cajuns tell the tale of a mad scientist who defied nature to create a hybrid beast, from a chicken, a duck, and a turkey! Herr Doktor Thomas von Turkeystein suceeded with his tasty abomination, the turducken, and I have discovered his secret notes which I will share with you.


Resist the urge to buy the birds already deboned, unless you can also get the butcher to provide you the bones and gizzards. They will be put to good use to make stock for the dressing and best gravy you’ve ever had! Poultry that is already deboned for you can cost almost twice as much as whole. Since you are buying three birds, save your money. It isn’t hard to debone your own birds, with the right cutlery. Don’t worry though, you shouldn’t have to buy a new blade for this. A sharpener might be a good idea, though.

The secret to this is preparation and time. Buy the birds frozen at least a week in advance. Each one will need time to thaw, and you’ll want to take your time deboning them. Once deboned, they can stay refrigerated for a day or two before you are ready to cook. Do not assemble everything until you are ready to cook, in order to prevent contaminating the dressing. For other food safety tips regarding assembling your turducken, visit this USDA fact sheet.



16 to 25 lb turkey
5 to 6 lb duck
3 to 4 lb chicken
Cajun seasoning and/or seasoned salt
6 cups of stuffing (see below)

To Make Stock

the bones, giblets, and scraps of meat from all three birds
3 oz carrots, cubed
3 oz celery, cubed
3 oz onion, chopped
1 Tbsp seasoned salt
1/4 tsp whole black peppercorns
1 bay leaf

To Make Gravy

2 cups stock
4 Tbsp cornstarch or flour
salt and pepper to taste



  • boning knife or a paring knife; almost any sharp 6-to-8 inch-bladed knife will work
  • Kitchen shears / chicken scissors, optional
  • cutting board (wash between birds)
  • paper towels
  • butcher/poutry trussing twine and needle, or poultry skewers


  • instant-read thermometer
  • shallow roasting pan 2 to 2 1/2 inches deep
  • turkey roaster rack that fits in your pan
  • aluminum foil
  • turkey baster


Thaw your birds

To thaw frozen poultry safely takes time and room in your refrigerator. Adjust racks if you must, and set your unopened poultry breast-side up in your refrigerator. Each bird will need to thaw at least 6 hours for every pound. Yes, that means an average-sized 16 pound turkey will take FOUR DAYS to thaw.

This also means you will not be thawing your birds at the same time. The turkey needs to start thawing before your duck which is followed by your chicken.

  • 16 to 25 lb turkey – fridge thaw 4-6 days
  • 5 to 6 lb duck – fridge thaw for about 36 hours
  • 3 to 4 lb chicken- fridge thaw for about 24 hours

Your thawed poultry can stay in your fridge up to two more days before cooking. Poultry thawed in your fridge can be refrozen safely for use later.

Cold water thawing works faster but you have to change the water about every 30 minutes. Poultry thawed in cold water should be cooked immediately; it should not be refrozen. It’s easier and safer to fridge thaw. For more information about safe thawing, visit the USDA website.

Debone the birds

Unless you are already skilled at deboning your poultry, you will likely want to start with your chicken and duck as a sort of practice for the turkey. The reason this will help is that with the chicken and duck you will be removing all of the bones. (It is personal preference if you want to take the skin off, too. It won’t get crispy inside, but it will flavor the meat and stuffing and help everything cook together.) When you get to the turkey, you will be leaving the drumsticks and wings on, so that once it is stuffed, it will look like a regular turkey.

Remember to save all of the bones and giblet packets. We will be making stock from these bits. Waste not, want not!

Now, when it comes to deboning, I could write out every technique and name of each bone, but if you have never done this before, those words will mean nothing, and even photos won’t really help. So, I am linking to two excellent videos that you should watch (maybe more than once) before breaking out your cutlery. This will boost your confidence and you’ll wonder why you ever paid extra for boneless meat before now.

After deboning each bird, wrap the meat in plastic wrap or save in large plastic bags and put them back in the fridge. Wash your hands, cutting board, and knife in warm, soapy water. Then move on to the next bird.

Make the stock and stuffing

While the three birds refrigerate, make the stock using this recipe from the Morbid Meal archives.

When the stock is done, use some of it for your stuffing. The cool thing about turducken is that you can use three different stuffings if you like. If your family has those arguments about who makes the best, you can use them all!

Here are some recipes to choose from if you don’t already have a family recipe. Pick the one you like and use it, or make three different ones.

Whichever you choose, you don’t need a lot — only about 2 cups per layer, for a total of 6 cups — this is so you won’t overstuff. Any extra can be baked in a casserole seperately.

When it comes to putting everything together, you do not want the stuffing to be cold, as it may not reach the correct temperature inside. So, either assemble with warm, freshly cooked stuffing, or reheat the stuffing to at least room temperature before layering it in.


  1. Wash down your countertop and cutting board with warm, soapy water and dry completely with paper towels.
  2. Remove the deboned turkey from the fridge and rinse it completely with water. Dry it completely with paper towels.
  3. Lay down the turkey meat, skin-side down and season it with cajun seasoning and/or seasoned salt, to your taste.
  4. Layer onto the meat about 2 cups of stuffing. Tuck some into various nooks and pockets.
  5. Remove the deboned duck from the fridge and rinse it completely with water. Dry it completely with paper towels.
  6. Lay the duck skin-side down, as centered onto the turkey as you can. and season it.
  7. Lay down another layer of stuffing.
  8. Remove the deboned chicken from the fridge and rinse it completely with water. Dry it completely with paper towels.
  9. Lay the chicken skin-side down, as centered onto the duck as you can. and season it.
  10. Lay down the last layer of stuffing.
  11. Thread twine through a large needle and stich the two sides of the turkey together. (You might need a second person to help hold it together while you sew, or vice-versa.) Sew together the open “back” of the turkey as well as what would be the head and tail cavities. Here’s another excellent video that can help.
  12. Turn the turducken over so that the stitches are on the bottom and the breast meat is on top. Truss the turkey by tying the wings and legs down. This is primarily for presentation, but it also does help with even cooking.


  1. Preheat your oven to 325°F. Remove any oven racks that will be in your way. You will want to use a rack between the middle and bottom rungs to make sure there is enough room for air flow all around your monstrosity.
  2. Lay your turkey roaster rack inside your pan. Lubricate the rack with some butter or oil.
  3. Place the turducken on roaster rack in the pan, stiched-side down, and cover just the breast meat with foil. This will ensure it cooks evenly with the thighs and drumsticks.
  4. If you have stock leftover, and there is room under your bird, pour some stock into your pan, with clearance under the bird. This stock will provide a steamy cook for your turduckem keeping it moist, but it will also collect all of the dripping from the meat. You can baste with this later, and then it all gets used in the gravy!
  5. Cook at 325°F for 4 hours.
  6. After four hours, take the foil cover off, and check the internal temperature. You are looking for 165°F. At this point it might be around 100°F, and will need probably another 2 hours, depending on its size.
  7. Check the temperature again and if it is below 165°F, baste again and let it go for another 30 minutes. Repeat until you hit 165°F.
  8. Remove the bird from the oven and allow to rest for 30 minutes.
  9. Once cooled, remove the trussing, but leave the bottom stitches. (just be careful not to cut/serve them.)
  10. Use the drippings and stock from the pan, pour into a saucepan and make gravy! Use about 2 tablespoons of flour or cornstarch for each cup of liquid you have from the pan.


Commercial turduckens are not cheap, especially if you are not local to a butcher who makes them, because they have to be shipped and that adds to the cost. Another factor is the duck. You can find chickens year round, and sales on turkeys around Thanksgiving, but duck? Truth is, your local butcher can likely get one. Some stores sell them frozen. If you have an ethnic/oriental market near you, they will have then frozen, and maybe even fresh. If all you can find of duck is breast meat, then choose a larger chicken and layer as turkey/chicken/duck-breast.


When it came to choose a stuffing, while I really wanted to try all three in one bird, I just didn’t have the stamina or fridge space (or money). So, instead I opted for the “dirty rice” stuffing for two reasons. 1. A cajun dish deserves a cajun stuffing. 2. Dirty rice is completely gluten-free.

Now, if you make the mighty monstrosity and think you are ready for a real challenge, check out this video where some guys made…Pigcowturduckenlingdouille! (Andouille sausage, linguica sausage, chicken, duck, turkey, beef short ribs, inside a whole pig!)

When Christmas comes around, you could try your hand at a traditional Yorkshire Christmas Pie. This grand dish was layers of increasingly large fowl (imagine quail, game hen, chicken, duck, turkey, and goose) baked in a standing pie crust.

Or if you want to try something really olde school, how about acockentrice, which is the combining of a suckling pig and a chicken (a capon to be precise). Maybe von Turkeystein wasn’t so crazy after all!