you hey I'm Tristan with Mahalo and we are here at hip cooks in West LA and today we are talking about stuffing and I'm going to show you how to make it let's get started talking about the bread crumbs important part of stuffing of course I've chosen today just to use sourdough and this is one of the elements of stuffing that you can change to make your own sourdough is a nice basic white bread though that makes for great stuffing homemade bread crumbs easily tear apart a loaf like I've done here just in big chunks like this and then it goes into the oven to toast them and dry them out so you can kind of hear they're nice and dry and they're going to absorb the butter and be broth really well if you like more of the uniform look of bread crumbs you can take your loaf grocery-store loaf easily and just take out pieces at a time and cut them into squares and that way you can have what may be to you a traditional looking stuffing filling and then these get toasted as well so that is our bread crumbs butter butter butter easily one stick of butter unsalted will salt later that salted butter tends to have additional faylene in it it's not the freshest not the best choice so if you can always stick with unfold the butter and then just know that you'll be toes or adding butter on your own I'm sorry salts on your own you'll be adding salt on your own I'm gonna scrape off you don't want to waste a thing so one stick butter some recipes might call for one and a half I tend to get it to about one stick and we're thinking about serving for 10 to 12 people and going in atrophy that's about 12 pounds to 14 pounds so as this melts on medium heat let's talk about what goes into this traditional stuffing celery mushrooms onions and then herbs of your choice today I had some fresh sage out of my garden so that's what I'm choosing to use if you don't have access to fresh herbs you can use dry herbs just the same and then fresh parsley was in my garden as well so I've pre-chopped that and that will nicely add some great color and flavor to our stuffing so for this stuffing I have chopped 4 1 onion which is about 2 cups to the butter and get that browning celery as well it's good to leave those leaves on your celery stalk because these add a night adds a nice flavor and celery is great because it adds a we're theme nutty flavor to your stuffing so slice down the middle make these pieces little honestly when you bite into stuff and you don't want to taste like a big crunch of celery so you want to make them fine and slice away into little pieces okay so this is our celery here and that is about one cup celery or four stalks this is really approximate if you want to go with specific amounts that's fine if you don't like celery cut back on the celery if you really like celery adds don't worry if you don't like yellow onions use white onions it's really all going to come out the same mushrooms add a nice nutty meaty flavor keep the stalks with the mushroom because those kind of have the most flavor the the head of the mushroom has good flavor but the stalks are pretty meaty and add that really distinct mushroom flavors so with all that in we want to start absorbing the butter getting them saute it I'll crank up the heat a little bit now and just stir let it get going and start to hear it sizzle you'll start to see the Browns of the onions soften up a bit while I wait for the mixture here in the pot to soften up since age so an easy way to chop sage is to layer the leaves and this is really similar for basil to you layer the leaves stack the leaves and then roll them up into a little roll and then slice hold it and slice it down and you end up with really nicely julienned bits of sage for this though we do want our pieces to be smaller so I'll give it a brief cut across here so that the pieces are a little small and you can estimate about one and a half teaspoons of sage sprinkle that in if you really love sage add more sage if you don't like sage don't use sage you can also use thyme rosemary but this is what I had in my garden so this is what I've chosen to use parsley an easy chop I'd say a couple tablespoons and this just adds a really nice flavor and color of freshness to the stuffing with all that butter it's nice to have a little bit of freshness okay so I've added the breadcrumbs the broth is ready to go and we have one last step before we continue with our crock pot stuffing and you know the nice thing about crock pot stuffing is that it doesn't take up oven space you can set the crock pot off to the side and it cooks for four hours it's something that you can get started in the morning or even the night before and it will sit nicely in the pot kind of steaming and stay moist until you're ready to serve it in the afternoon so one egg is added to the crock-pot stuffing give it a little added moisture and I'll just quickly whisk it up fork so that when I dumped it into the stuffing here the yolk and white are already one and it's one egg remember this is stuffing for about ten people so of course if you double the amount and eggs and egg works as a binder so this is what will be binding this in the crock pot so this is our kind of our traditional a good old looking crock pot here easily found it a lot of kitchen supply stores will be starting high for about 45 minutes get the heat going and then I'll turn it down to low and really it can be in there from two to four to two eight hours like I said that's why crock pot stuffing is so great just slide it into the crock pot and put the lid on the crock-pot and call it good check it off the list we're done okay so our stuffing has been in the crock-pot for about four hours so it should be really completed and done looking good nice steam coming off it so we know that it's been cooked so as you can see since we've had the lid on the top of the crock pot it's not going to brown it's really just an environment where there's a continuation of moisture moving about so we don't get the browning effect that the oven would give it with the dry heat and that's why when you open it up it probably looks the same if you want to test the temperature b-bros stick your finger in it or get a thermometer and test it there was no turkey environment in here so you don't have to worry about food illnesses or anything so it's really just hot enough for you to eat if you'd like to see me prepare any other dishes please send an email to requests at Mahalo com and in the meantime check out all of our other awesome videos