Sous Vide Stuffing
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 instag ...
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Edge-to-edge perfection. No skill required.
Ingredients for 6
5 sticks Celery
4 cups Turkey Stock
2 White Onions
1 cup Dried Cranberries
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
Pre-heat your Precision Cooker to 161.5ºF / 72ºC
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 :)
Dice onions, celery, and garlic and add to your pan of bacon fat. Cook until slightly browned.
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
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.)
Seal the mixture into sous vide bag(s) and submerge in water. Cook for 1 hour.
Finishing Steps - Broil
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
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.