Holiday Stuffing Recipe Tips : Mixing Wet & Dry Ingredients to Make 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. We're going to take
our tiny, tiny, tiny bowl, and we're going to mix together our heavy cream, and our chicken
stock. I know it sounds kind of gross, but trust me, it's going to be tasty. We'll stir
those together, making sure they're nicely mixed together as one, and now they officially
are. Put that aside. We're going to grab our large bowl that we're going to mix everything
together in, and I'm going to come over here to my onion and celery mixture, and just dump
this in here. You can see that it's still kind of hot, so be careful. You want to scrape
everything out of the pan, the reason being, all that stuff that looks like it's burnt
is really part of the flavor; I want every burnt piece of onion you think you see. I
want the oil, if you can get it in there. That's why I love using these spatulas. Now,
same thing, we're going to smoosh this out up on the side of the bowl, give it room to
cool out. I'm actually going to cheat a little bit; I'm going to drop this in the fridge
for a minute to really cool it off. When I come back, we're going to pull out the corn
bread that I have in the oven, just to dry it out a little bit. We're going to pull it
out, drop it in here, and mix it all together, and then go ahead and start cooking it.