Hi my name is Lori with Figs Catering in Austin,
Texas on behalf of Expert Village today we are going to show you how to make a entire
Thanksgiving meal. For our sausage, apricot and mushroom stuffing we are going to go ahead
and start by cutting some celery. I got my sausage cooking in the bask so this is a good
time to get the rest of your stuff done and I’m going to do about 4 stocks of celery.
I’m going to start by doing a slice right down the very center of the stock like so
and I’m just going to run my knife through the celery. I continue slicing down the center
of my celery, so I can continue to get the cuts that I need and I’m just going to continue
to cut down the celery. One of the things you want to consider when cutting the celery
is the thickness. I’m doing mine relatively thin about a quarter inch but you can do it
thicker if you like more crunch in your stuffing. Another thing you want to consider is knife
safety. As you see I have my finger right here and that is going to help my finger getting
cut by the knife as I roll down to the celery. One thing to consider whenever you are cutting
something is the rocking motion of your knife it helps keep for a nice smooth cut and this
is what our 4 stocks of celery would look like.