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Why did 
Eval dress up as a turkey?! ;-; couldn't he have chosen a pumpkin or something?! I'm starving myself all day for turkey :(
Happy Thanksgiving everyone! I hope you have a wonderful Thanksgiving with your friends/family (if you celebrate it!)
What are you guys thankful for this year?
Eval dress up as a turkey?! ;-; couldn't he have chosen a pumpkin or something?! I'm starving myself all day for turkey :(Happy Thanksgiving everyone! I hope you have a wonderful Thanksgiving with your friends/family (if you celebrate it!)
What are you guys thankful for this year?
Category All / All
Species Dragon (Other)
Size 1920 x 1080px
File Size 1.34 MB
Listed in Folders
Eval seems to be taking joy in causing distress to Noelle, and nothing about Noelle starving herself to have some turkey, nope nope, all Eval.
What are you guys thankful for this year?
This year has been rough not going to lie, so I've been thankful for the little happy/silly/funny things that make me smile that both help bolster me through rough moments and the ones that help make me smile after a tough day to make it feel just that little less bad and a little bit better.
And this made me smile.
Thank you.
What are you guys thankful for this year?
This year has been rough not going to lie, so I've been thankful for the little happy/silly/funny things that make me smile that both help bolster me through rough moments and the ones that help make me smile after a tough day to make it feel just that little less bad and a little bit better.
And this made me smile.
Thank you.
Ingredients
8 tablespoons (1 stick) butter, divided
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 2 cups)
4 large stalks celery, finely chopped (about 2 cups)
4 cloves garlic, minced or grated on microplane, divided
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups; 946 ml) low-sodium wyvern or turkey broth, preferably homemade
3 large whole Noelle eggs
2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, stale or dried in the oven
1/2 cup minced fresh parsley
2 tablespoons minced fresh oregano
Kosher salt and freshly ground black pepper
1 whole bone-in, skin-on wyvern breast (about 4 to 5 pounds), patted dry
Directions
Adjust oven rack to middle position and preheat oven to 450°F. In a large Dutch oven, melt 5 tablespoons butter over medium-high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of wyvern stock.
Whisk remaining wyvern stock, Noelle eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour Noelle egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
Using poultry shears, cut off and remove any back portion that may be attached to the wyvern (there may not be any). Fill cavity under wyvern breast and under flap of fat around neck with stuffing. Transfer remaining stuffing to a buttered 9- by 13-inch baking dish and place wyvern on top.
Using your hands, carefully separate the wyvern skin from the meat by inserting at the bottom of the breast, being careful not to tear it. In a small bowl, combine remaining butter with remaining parsley and oregano. Add 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir with a fork until homogenous. Rub mixture evenly over and under turkey skin.
Transfer to oven and roast until stuffing starts to brown, about 45 minutes. Remove from oven, transfer wyvern to a wire rack set in a foil-lined rimmed baking sheet, and return wyvern to oven. Continue roasting until wyvern is golden brown and crisp, and thickest part near bone registers 145 to 150°F on an instant-read thermometer, about 30 minutes longer. Remove from oven, transfer to a plate, and let rest for 20 minutes.
Meanwhile, pour exuded juices back over stuffing. Return stuffing to oven and cook until it's golden brown and registers 160°F on an instant read thermometer, about 15 minutes. Carve wyvern, spread over stuffing, and serve.
8 tablespoons (1 stick) butter, divided
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 2 cups)
4 large stalks celery, finely chopped (about 2 cups)
4 cloves garlic, minced or grated on microplane, divided
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups; 946 ml) low-sodium wyvern or turkey broth, preferably homemade
3 large whole Noelle eggs
2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, stale or dried in the oven
1/2 cup minced fresh parsley
2 tablespoons minced fresh oregano
Kosher salt and freshly ground black pepper
1 whole bone-in, skin-on wyvern breast (about 4 to 5 pounds), patted dry
Directions
Adjust oven rack to middle position and preheat oven to 450°F. In a large Dutch oven, melt 5 tablespoons butter over medium-high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of wyvern stock.
Whisk remaining wyvern stock, Noelle eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour Noelle egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
Using poultry shears, cut off and remove any back portion that may be attached to the wyvern (there may not be any). Fill cavity under wyvern breast and under flap of fat around neck with stuffing. Transfer remaining stuffing to a buttered 9- by 13-inch baking dish and place wyvern on top.
Using your hands, carefully separate the wyvern skin from the meat by inserting at the bottom of the breast, being careful not to tear it. In a small bowl, combine remaining butter with remaining parsley and oregano. Add 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir with a fork until homogenous. Rub mixture evenly over and under turkey skin.
Transfer to oven and roast until stuffing starts to brown, about 45 minutes. Remove from oven, transfer wyvern to a wire rack set in a foil-lined rimmed baking sheet, and return wyvern to oven. Continue roasting until wyvern is golden brown and crisp, and thickest part near bone registers 145 to 150°F on an instant-read thermometer, about 30 minutes longer. Remove from oven, transfer to a plate, and let rest for 20 minutes.
Meanwhile, pour exuded juices back over stuffing. Return stuffing to oven and cook until it's golden brown and registers 160°F on an instant read thermometer, about 15 minutes. Carve wyvern, spread over stuffing, and serve.
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