Sous Vide Stuffing

Sous vide stuffing has so much flavor and is so incredibly easy to make. It also does not require a ton of butter that a lot of typical stuffing recipes call for. This recipe can be tailored to anyone's taste. Keep it classic or add nuts, dried fruit, or apple slices for some extra flavor. Trade the bacon for sausage or (if you want to get really interesting) oysters. Adjust the "finishing steps" based on your preferred consistency. You can also make it days in advance, store it in the fridge, and broil or saute on Thanksgiving to finish it off and serve it up without adding to the rest of the cooking chaos. 

Author

Liz Alstott

Liz is an #anovafoodnerd and one of our newest members of the Anova team in San Francisco. These days, you'll find Liz nerding out over sous vide across our social network of nerds. When she's not tweeting with the food nerd fam or showing off food nerd photos on instagram, you can find Liz experimenting with all sorts of sous vide recipes in the Anova kitchen.

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 162F / 72.2C

Ingredients

• 5 sticks Celery
• 4 cups Turkey Stock
• 2 White Onions
• 1 cup Dried Cranberries
• 4 eggs
• 2 large French Bread Baguettes
• 1 package / approx. 12 slices of Bacon
• Salt and Pepper to taste
• 1 tablespoon of fresh chopped sage (also depends on taste)
• 2 large Garlic Cloves

Directions

1. Pre-heat your Precision Cooker to 161.5ºF / 72ºC
2. Cube the bacon and cook it in a pan on your stove top until it is just done. Set bacon aside and keep the fat in the pan to cook with the veggies :)
3. Dice onions, celery, and garlic and add to your pan of bacon fat. Cook until slightly browned.
4. Whisk 4 eggs in a large bowl. Then pull apart baguettes into bite size pieces and add to the bowl. Mix. http://amzn.to/2po0hxm
5. Add turkey stock, veggies, bacon, sage, salt/pepper, and cranberries to the bowl and stir until well combined. (The more you mix, the creamier your stuffing will be. If you prefer a more chunky texture, cut back on the amount of stock added and do not over mix. You can make the mixture with less moisture, add half to your sous vide bag, then continue adding stock to the rest for a second version of the stuffing. Simply use two separate bags to cook the stuffing and everyone is happy.)
6. Seal the mixture into sous vide bag(s) and submerge in water. Cook for 1 hour.

Finishing Steps - Broil

1. Transfer stuffing from bag to casserole dish and put it in a pre-heated oven set to Broil for 15 minutes or until lightly browned.

Finishing Steps - Sauté

1. For a crowd that prefers a crunchier finish, saute the stuffing until a nice crust forms. The beauty of this recipe is that you can broil half of it and saute half of it and everyone will love you for their perfectly prepared personal stuffing.