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Hi, my name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to show you
how to make a really great holiday caramelized onion and sage stuffing. Here's out celery,
and the first thing that we're going to do is lop the ends off; make sure it's a clean
cut. You don't want the leafy bits, they're just not very good. As a matter of fact, this
whole end is kind of ugly so I'm just going to take it and cut it off right there. This
one looks a little better, but do you see how this is still crusty? Go ahead and take
that off all in one swoop, just like that. We don't want the celery to be too big, because
then it's going to be crunchy; unless you want a crunchy texture in your dressing. I
personally prefer a little crunchy celery action. All I'm going to do is cut this into
a quarter inch slice, because I'm a big fan of the crunchy celery texture in dressing.
If you're not, you can cut this really, really thin, or you can cut it cross ways and make
the pieces smaller. When I'm making mine, I like a big hefty bite of celery in almost
every bite. So just do a little straight slice action, and on the end piece just do more
of the same. We can combine that with our onion, because it's all getting cooked at
the same time; so there's no foul in mixing those together. Now let's get everything ready,
and I'll show you how to pick apart, and chop sage.