Holiday Stuffing Recipe Tips : Caramelizing Onion for Holiday Stuffing

Uploaded by expertvillage on 09.02.2008

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. This is the color
that we're looking for; nice browns, our green just starting to mesh into some yellows and
browns. Let's go ahead, and give this a couple more tosses and we're going to pull it off
the heat. You're going to want to let it cool off, because you can't work very well with
it when it's hot. I'm going to leave it right here on the burner and let it cool off. If
you're in a hurry, you can throw it in a pan, and throw it in the fridge for a second, or
throw it in the freezer. If you're in a real hurry, you can thin it out as thin as possible
on a cooling rack. I'm not in a tremendous hurry, because we've got some other steps
to do, so I'm just going to let it cool off in the pan, and it will cook a little bit
more this way. Actually, there's one other thing I wanted to show you real quick. Do
you see this little brown spot in the pan? That is the sugar caramelizing from the onions.
You can scrape that off, and of you really want to you can deglaze this pan. Hit it with
something acidic, like a little bit of wine or some alcohol, but that will really change
the flavor of your corn bread. If you're going to do it, use very, very little, and make
sure you burn it all off. In the meantime, let's smash this all down nice and flat, so
it will cool off a little easier. Break it up a little bit, and just let it sit here
and cool off.