Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Learn how to sautee the ingredients for a turkey filling in this easy to follow, step by step instructional video.
Tags:How to Sautee the Ingredients for a Turkey Filling,monkey see,monkeysee,chestnut stuffing,chestnut stuffing recipe,christmas,holiday,stuffing,stuffing recipe,thanksgiving,turkey,turkey filling,Turkey Stuffing
Grab video code:
Hi, Tom Papoutsis, and we’re back making chestnut filling for your thanksgiving turkey; Thanksgiving, Christmas, whenever you want to make a turkey. Here’s your good filling for it, that’s, it’s not a stuffing, it’s a filling, it’s not a bread base. So here we go, we’ve got our frying pan here, it’s on high cause we got a, actually we need to sauté this, all these ingredients that are used for the day. We’re going to start out with our butter, I’m going to go ahead, drop our butter in, and get that going. As you can see we are definitely hot, okay? While that’s going I’ve got some turkey; now the turkey, use a little bit of turkey from your bird because you want to get a little flavor in here, this turkey flavor. The other thing you can do is, if you’re not going to use this in the bird, you can, you know, same way as that you make bread stuffing, you can make bread stuffing and just bake it. You can do the same thing with this filling. You can just bake it, that’s what we’re going to do today because I’m really not gong to do a whole turkey, so we’re going to show you how to do this and then explain how we’re going to stuff the bird and what we’re going to do with it. But for now, all that we’re going to do is throw some extra turkey in and we’re going to get this going, we’re going to sauté that, I want my butter to melt here real good for me. Now what I’m making here like I said today what I’m making, we’re going to put in a baking pan, I want to bake it. If you’re going to do this for a bird, you’re probably going to need double what I’m doing here, okay? So I’ve got actually a couple ounces of turkey in here today, you’re probably going to need you know, six, a you know, half pound about, yeah roughly about a half pound. But you’re going to need two sticks of butter so these quantities that I’m using are going to double. But at any rate, we got our butter going, we got our turkey cooking here, you can actually if you want to, you can use the gibbets, the liver; you can use all that stuff to do this. If you don’t like that, just take and trim a little bit of the turkey offer; go buy yourself a thigh or a neck or a back or something and trim that turkey off. Okay, at this point, I’m going to go ahead and add some chopped celery, we’re going to put the celery in, and what we’re going to do is we’re going to keep this sautéing until all this stuff softens up fours. Okay, we have chopped onion that we’re going to put in here, there we go; I don’t know about you, I like using my hands in doing this stuff; it just makes it a lot easier. Okay, so I’m going to let this soften up; now one other thing I’m going to do is I am going to put a little bit of salt and a little bit of pepper in there, now I just kind of gauge this, I don’ t have a perfect amount but we’re just kind of gauge the amount of salt that we need, I don’t know, maybe two teaspoons, and I’m going to put some pepper in, some nice freshly ground pepper, that will give it a little flavor, there we go, very good. Okay now things are starting to come together for us, we’re going to let this soften up just a bit; and as this softens, we have our oven pre-heated because like I said, remember now, this is going to come together real quick. While you’re doing this, one other thing that you can do is you have to make your rice. So at the point that you start this you can actually start boiling your rice, it’ s going to take about twenty minutes to do your rice. It’s not going to hurt to sauté this at a lower heat for twenty minutes to soften all this stuff because what we’re making here is actually a sauce. This sauce that we’re making with this vegetables and the turkey and everything, is going to get mixed in with the rice and the chestnuts and that’s going to be our, you know, the whole filling put together. So while you’re doing this, you can take, I’ve got one cup of rice, I’ve already got it cooked up and we’re ready to go. So the rice is ready, but while you’re doing this, go ahead put your potter rice on and start cooking it down. Rice is going to take you about twenty minutes. I’ve got about a half of a small can of tomato paste, what you can do is take, if you’re going to do a bird like I said you’re going to double the recipe, you’re going to use one of this, I think it’ like six-ounce can or something, one of the little tiny cans; but we’re going to use that, we work this around a little bit. Now in diluting this you can actually just add water to it, let’s just put a little bit of water in here and we’re going to dilute that down. Just like that, you can see how that’s kind of breaking up, there you go, awesome, that’s looking real good. Okay so we’re going to let that break up a little bit, we’re going to kind of move it around; maybe just a little bit more water, cause like I said, remember now we’re making like a sauce for this. Okay, so we got that working; I think I want that just a little bit more fluid so we’re going to put some more water in, there we go. And that probably put close to about a cup in there, maybe a cup, cup and a half. Okay, now you can see how this is starting to come around fours, okay there we go. So now we’re going to add, I’m going to add half of my raisins that I have here, okay. And I’ve got probably I’d say a cup of raisins for this, so that’s about a half a cup. We’re going to put the other half as we’re going to go in whenever I put in our rice. And then I’ve got about a cup, a little better than a cup of our chestnuts, there they go. Okay so what we’re going to do is we’re going to let this cook down for probably about twenty minutes, twenty to thirty minutes cause these chestnuts have to get good and soft and when we come back we’re going to put this thing together and put it in the oven and we’re going to show you what it looks like