Super simple Thanksgiving stuffing.
Prep time: 10 minutes
Cook time: 60 minutes
2 Baguettes, day old, medium dice
1 White Onion, medium dice
2 Stalks of Celery, medium dice
3 Sprigs of Thyme, picked and chopped
16oz Turkey Stock (May substitute: chicken stock)
8-10 Roasted and Peeled Chestnuts, small dice
Kosher Salt and Black Pepper, to Taste
Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)
Combine onion, celery, thyme, Marmite and stock. Do not add bread, chestnuts and seasoning at this point. Stir gently to combine ingredients.
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.
Pour mixed vegetables into vacuum pouch, vacuum seal.
Place sealed bag in circulating water bath and cook for 40 minutes.
Remove bag from water bath.
In a large mixing bowl, combine diced bread and chestnuts. Open and pour sous vide vegetables and stock from earlier. Stir gently to combine all ingredients.
Place stuffing mix in a new, larger vacuum bag. Be sure to roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination. Place stuffing bag, unsealed, in a refrigerator for 10 minutes.
Remove cooled bag from refrigerator and vacuum seal.
Place sealed bag in circulating water bath and cook for 10 minutes. Remove and fluff with a fork. Stuffing can be toasted in an oven or cooled completely and placed inside the cavity of the turkey.
If serving immediately: transfer to serving vessel.
If saving for later: quickly shock in ice water bath until temperature has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.