Some stuffing things from twitter. First one is a commission for serialfiller on there. Figured I’d post them altogether and just rip that bandaid off for people who showed up because of the popular thing I drew. Don’t reblog unless you’re a kink friendly blog (meaning that you post kink content already.)
Here’s a screengrab from my latest C4S video! If you like belts, bloats and bellies then this one is for you. Hope you enjoy - it’s good to be back! Click here to see a preview :)
New C4S video - doughnut stuffing & the after-effects
In my new video watch me greedily eat a pile of doughnuts with squirty cream whilst sitting at the table until my belly is full and bloated, and hear me talk about how much I love stuffing myself :P the side-on angle really shows how wide I’ve gotten don’t you think? See it here :)
Every year we have a big party on Thanksgiving and it’s a fun, massive, & delicious feast.
Why can’t it be Thanksgiving right now? Answer: it can. I got up early this morning and made this stuffing and baked this small dish for breakfast. It was so delicious! I put the rest in the freezer, in a large butter coated foil pan, dotted with butter, covered with foil. Weds night I’ll take it out of the freezer to thaw in the fridge, then pop it in the oven about an hour before serving.
This is the dressing my Dad taught me how to make when I was a little kid. This recipe is for both the carnivore version and the vegetarian version. My Dad’s recipe starts with browning Italian Sausage. If you eat meat, I would definitely use the sausage. If you’re vegetarian, you will love this side dish.
In a cast iron skillet, brown about 1 lb of Italian sausage, (ignore this step for the vegetarian version) Add 1 choppedonion, 2 chopped carrots and 3 or 4 chopped celery stalks, 1 peeled and choppedapple, and about 3 tblspbutter and 1 tblsp olive oil. Season with kosher salt and pepper, a sprinkle of onion powder, garlic powder, paprika and a pinch of dried tarragon. Add a small handful of fresh chopped parsley. Add 1 tsp poultry seasoning or dried sage, 3 or 4 minced garlic cloves and continue cooking 5-8 minutes. Add 3-4 cups chicken stock, vegetable stock, or broth and bring to a simmer. Add ½ cup chopped dried Apricots. Turn off the heat.
You can use stale bread for this, or bake a couple of cornbreads, or whatever you like. The easiest way is to use the boxes of bread cubes from the grocery store. I usually use any day old bread and combine it with the box bread cubes. Place two boxes of stuffing cubes in a large bowl. Pour the broth and vegetables over the dry bread cubes, a little bit at a time, tossing gently. Be careful not to overmix or it will turn into mush. Once the cubes are moistened, place in a butter coated baking dish, cover and bake at 350 until piping hot and delicious. Take the foil off the top for the last 10 minutes of baking. Yum! Happy Thanksgiving!
Reblogging my own post, in case you want to try my stuffing recipe. Happy Thanksgiving Tumblrs!
