Holiday Stuffing Recipe Tips : Chopping Sage for Holiday Stuffing

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. Let?s pull this sage
out of the bowl. I've got a couple of blue sleeves here, and I'm just going to lay them
flat; stack them on top of each other. The same with these. You want to pick if off here,
and you want to try to match up similar shaped leaves; nesting sized leaves. You'll see why
this is so important in a second; when it comes times to chop it up. With the sage,
we do want to go pretty small because sage is awesome, but when you get a big mouthful
of sage it's not awesome, it's the evil opposite; anti-awesome, it's kind of gross, actually.
What I'm doing is stacking my sage up like this, and I'm putting it into a little enclosure.
I'm going to fold this over by half, and take my knife. The other option you can do is slice
it up the center, and I can show you both ways. One way; you could fold it over just
like this, and just do tiny, tiny, tiny, super narrow strips. The problem with that is that
you end up with longer pieces. What I prefer to do is cut it right down the center, just
like that. Move one stack to the side, and these pieces are already going to be longer
so it won't mess anything up. Just do little...something like this. When you cut sage, you have to
be careful that you don't bruise it and smash it, because a lot of the flavor will come
out of it when you do that. You want the flavor to stay in the pan. It's not uncommon for
your hands to get sticky. That just shows that you're working with very fresh herbs.
That's the juices coming out of the herbs. We're going to scoop this up, and put it back
in its little bowl that we had it hiding out in. You can chop this smaller if you want,
but I kind of like it that size. We're going to keep it that size. We're going to throw
this in the trash, and we're going to move on to our next step, which is finishing up
the cornbread.