Chopping Onion for Turkey Cornbread Dressing

Video Transcript

"I just chopped up my celery. I think I chopped up four stalks. And you know, once we throw it all in, if you decide you like more celery than that, you can. I always just kind of like eyeball it. I am now starting in on my onion. This is a just a regular, yellow onion. Just peeling that outer layer off. Again, if you don't like onion, don't put it in there. Or if you're like my mom, and you love onion, put six in, I don't ---, whatever your taste is - you can go with that. We're going to cut this in half. And, I did check on my cornbread after -- very tough onion -- that's okay. A little elbow grease never hurt anybody. I did check on my cornbread after five minutes and it was almost done. So, I just put it in for just another five minutes and then I?m going to take it out and it'll be done. So, we're talking about a 10-minute cornbread. And, because this also is going into just one huge pot, what this looks like, doesn't really matter, which is a good thing, because chopping is not necessarily my specialty, as you're probably finding out. Let's just get a nice real cut going on this onion. And, I?m probably not going to use quite the whole onion. I like onion, but not as much as my mom. So, I don't put quite as much in there. So, I'll definitely finish up this half an onion. I might do another half of the half, so maybe, probably 3/4 of the whole onion is going to go in there. Finish chopping this up (badly), but chopping it up, and grab that cornbread out of the oven."