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Cook like the Pros: Learn to make onion stuffing
Robinson Ferry Co-owner and Executive Chef Ryan Grimm shows us step-by-step how to make this onion stuffing.
W R L dot coms cook like the pros, is presented by US Foods and the N C. Department of Agriculture. Yeah, hello and welcome to W. RL's Cook like the pro Siri's. My name is Chad Blackwelder with the North Carolina Department of Agriculture. This time around, we're doing a holiday edition. We're featuring local chefs using local products to make their favorite holiday dishes. Thank you guys. So much for supporting the Siri's has been wildly successful, and thank you also to our partners wre l and US foods. We hope you enjoy this Siri's and remember shot where you see there's got to be in. See signs that support local. Everyone have a safe and happy holiday season. Thank you very much. Are you guys? I'm Chef Ryan Grim, and I'm here Robinson Ferry and Warren to North Carolina on today, we're gonna be making a roasted onion stuffing. I've got some wheat sour dough, bread one large brown onion. We're only gonna use half of that day. 16 ounces of chicken stock eight ounces of heavy cream, two tablespoons of pureed garlic, salt, pepper, parsley About a quarter pound of butter, along with a couple of days. All right, so first step. Want to trim off the ends of the onions addition. Okay. Yeah. And I'm gonna set this half of the onion aside for later use. Mhm. All right. So number one priority when we're cutting onions or cutting anything is safety. Last thing I want to do is lose fingertips. I've done enough of that. I'm done. I'm gonna keep my fingertips tucked inside and use my knuckles as a guide. And I'm doing nice. A nice small dice on this E No. Some people get funny when they get chunks onions. So we're gonna get all that good flavor on there. Just gonna melt into the into the dish. All right? We're gonna add that to our pot on. Then I'm gonna die. Some have this parsley. Yeah. And again keeping my fingers top down. I'm just gonna quickly run the knife through. I was just gonna be kind of a rough chop. And that too, or pop. All right, Next up, I'm gonna cube this butter so it melts a little bit quicker, a little more evenly. Okay. All right. And now we're gonna move this over the stove, work it low and slow. Well, we dice up our bread. Just a little bit of salt pepper. All right, you guys, let's go ahead and cut off our soured over right now. Yeah, and we're gonna go. Ah, large dice on this. All right, So I like to use sour dough because it gives the bread. It gives the stuffing a nice a nice taste. Uh, I've always been a fan of sour dough e started to fall in love with when I lived in San Francisco, and it's just held my heart ever since then. All right, you guys, we've had our onions on the stove for about five minutes now, and I've just got those on a low heat. I'm gonna go ahead and add in some garlic. I just I pureed this garlic in the blender with a little bit of olive oil. Now I'm adding the garlic in towards the end of cooking it on the stove because I don't want to risk it burning. I don't want that. Storch Garlic has no place in this thing. Wait, We're gonna let that garlic go for just a second before we had our chicken stock? Yeah. Yep. And are heavy cream. Yeah, All right. Now I'm gonna turn this upto. Hi. I'm gonna keep it on here just long enough to come up to a quick summer. Our onion mixture has come up to a quick summer. We pulled that off the stone. I'm gonna give the eggs a quick whisk, and then we're gonna bring it all together. Yeah. Thank you. All right, just enough brings eggs together. Now we're gonna take our onion mixture on Pour that over the bridge. All right? We're gonna let that sit for just two seconds. So they're breaking soften up. I'll give it a sir, and now we'll go ahead and pour our eggs in you. Do you have a quick mix up, and then we're gonna let it sit for about 10 minutes. Well, the bread absorbs all the goodness, and then we'll transfer to pan and place it in the oven. Let's go ahead and Strayer pan and at our stuffing you and then we're gonna cover this in oil bacon off 325 or 35 to 40 minute. I hope you guys enjoy this recipe and happy holidays from everybody here. Robinson Perry