"Favorite Xmas Recipe" joke

This recipe has been around for many years in many fashions but in
recent years for some reason has fallen out of favor. Here we
shall return to a true classic dish of alternative fine dining.
The list of ingredients is as follows:
1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a
tux; ha, ha) and head mounted if you so desire.
6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable
weight.
8 lbs. celery, finely chopped.
8 lbs. onions, finely chopped.
8 lbs. carrots, finely diced.
1 gallon vodka (to numb the elves before you peel them and dice
them).
32 lbs. dry bread crumbs.
3 gallons chicken stock.
salt, pepper, to taste.
Fresh garlic, 1-6 lbs. as you desire.
3-4 gallons of olive oil for basting the roasting reindeer.

Preparation:
Saute the onions, carrots, and celery in a large pan, using some
olive oil, until tender.
Brown the diced elves in the same pan until lightly browned.
Mix the vegetables, elves, bread crumbs, and the chicken stock,
season to taste with pepper, salt and garlic.
Stuff the dressing in the reindeer, then sew the deer shut.
As for roasting the whole reindeer; it is usually difficult to
find an oven large enough to do the job, so you will have to be
creative. My personal favorite is to prop the reindeer up on a
neighbor kid's wagon. Then roll the whole shebang into the local
grouches garage and set fire to the garage. If you can keep the
local fire department at bay for 3-4 hours the reindeer will be
perfectly done. This recipe will serve 175-225 hearty alternatively
inclined diners.
P. S. Never hunt elves in the same area each year. They have long
memories for such little beasties and they won't fall for the
vodka trick two years in a row.