Super simple Thanksgiving stuffing.

Serves: 8

Prep time: 10 minutes
Cook time: 60 minutes

Ingredients:
2 Baguettes, day old, medium dice

1 White Onion, medium dice
2 Stalks of Celery, medium dice
3 Sprigs of Thyme, picked and chopped
1t Marmite
16oz Turkey Stock (May substitute: chicken stock)

8-10 Roasted and Peeled Chestnuts, small dice
Kosher Salt and Black Pepper, to Taste

Step 1:
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.)

Step 2:
Combine onion, celery, thyme, Marmite and stock. Do not add bread, chestnuts and seasoning at this point. Stir gently to combine ingredients.

Step 3:
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 4:
Pour mixed vegetables into vacuum pouch, vacuum seal.

Step 5:
Place sealed bag in circulating water bath and cook for 40 minutes.

Step 6:
Remove bag from water bath.

Step 7:
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.

Step 8:
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.

Step 9:
Remove cooled bag from refrigerator and vacuum seal.

Step 10:
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.

Cure Time: 16 hours
Cook Time: 16 hours
Serves: 8

Ingredients:
2 Turkey Legs, Frenched
1C / 240 ml Coarse Kosher Salt
1T Dried Thyme
3 Dried Bay Leaves
6T Duck Fat, reserve 2T for searing

Step 1:

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.)

Step 2:
Crush the dried thyme and bay leaves in the salt until it is evenly mixed. Distribute the salt mixture over the turkey legs. Place in the refrigerator and let cure for 16 hours. After 16 hours, thoroughly rinse salt off legs.

Step 3:
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 4:
Place two turkey legs in vacuum bag, along with 4T duck fat. Vacuum seal.

Step 5:
Place sealed bag in circulating water bath and cook for 16 hours.

Step 6:
Remove bag from water bath.

Step 7:
Remove turkey legs from vacuum bag. Skin can be crisped in a hot pan with remaining duck fat or in a deep fryer. Meat can also be shredded for various dishes.

If serving immediately: transfer to serving vessel.

If saving for later: quickly shock in ice water bath until temperature of sauce 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.

Eggs Benedict & Smoked Fingerling Potatoes (Serves 4)

Cooking Time: 45-60 minutes
Serves: 4-6

Ingredients
8 Sous Vide Poached Egg (See recipe below)
8 2 oz Slices Spiral Cut Ham
16 oz Arrowleaf Spinach (wilted with EVOO and diced shallot)
iSi Hollandaise Sauce (See recipe below)
4 Toasted fork-split English Muffins

Poached Eggs 64°C / 147.2°F for 60-75 minutes
Ingredients
Large hen eggs – quantity is variable

Step 1:
Set the rear pump flow switch to fully closed. Set the front flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation. Set the temperature of the Sous Vide Professional to 64°C / 147.2°F.

Step 2:
Once target temperature is reached, gently place eggs in circulating water bath. Use a ladle or slotted spoon to gently lower the eggs so they do not crack.

Step 3:
Cook to desired doneness for 45 minutes. Do not hold at temperature for more than 120 minutes.

Step 4:
If plating immediately, gently crack egg onto a paper towel to capture any excess liquid. Gently roll egg off of the towel onto a plate.

If serving at a later point, do not crack. Plunge egg into ice bath. Store up to 48 hours under refrigeration. Reheat egg by placing in 60°C / 140°F circulating bath or placing egg into a pot of simmering water for 60 seconds.

Sauce Hollandaise
Ingredients for a 0.5L / 1 US Pint iSi Whipper:
300 ml Clarified Butter, warmed to 60°C / 140°F
100 ml White Wine Reduction (200ml, reduced by half, infused with 1 Thyme Sprig)
4 Egg Yolks
1 Egg

To Taste:
Kosher Salt
White Pepper, finely ground
Lemon Juice, fresh squeezed
Green Tabasco

Preparation
Step 1:
Whisk the white wine reduction with the egg and egg yolks.

Step 2:
Add the warmed clarified butter to the egg and wine mixture.

Step 3:
Season to taste.

Step 4:
Pass mixture through iSi Funnel + Sieve into the 0.5L / 1 US Pint iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Keep warm in a water bath or a bain-marie at temperatures of up to 65°C / 150°F.

This sauce does not have to be whisked over simmering water.
It can be kept warm and easily reheated in the iSi Gourmet Whip PLUS in a water bath or in the bain-marie without coagulating at temperatures of up to 65°C / 150°F.

For preparations in the 1L iSi Whipper double the amount of ingredients. Screw on 2 iSi Cream Charges and shake vigorously after each one.

Smoked Fingerling Potatoes
Ingredients
1/2 cup of Smoked Butter (Wood Recommendation: Whiskey Barrel Oak)
1 lb Fingerling Potatoes, sliced lengthwise
2 Sprigs of Fresh Marjoram or Oregano
Salt, Pepper (to taste)

Step 1:
Prepare smoked butter with PolyScience Smoking Gun (see recipe below).

Step 2:
Set the rear pump flow switch of Sous Vide Professional to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional to 85°C / 185°F.

Step 3:
Vacuum seal potatoes with smoked butter.

Step 4:
Once target temperature is reached, place vacuum sealed potatoes in circulating water bath.

Step 5:
Cook to desired doneness for about 45 minutes, or until tender throughout.

Step 6:
Drain potatoes, reserve butter. In a hot sauté pan, lightly sear potatoes. Add melted smoked butter, fresh marjoram leaves and season with salt and pepper to taste.

Instructions for Smoked Butter:
Step 1:
Whip butter in stand mixer and season with salt, pepper and lemon juice.

Step 2:
Spread out the butter on bowl walls to increase surface that will absorb smoke.

Step 3:
Cover bowl with plastic wrap and fill with whiskey barrel oak smoke.

Step 4:
Release smoke after 2 minutes and repeat steps 1 & 2 with fresh smoke to achieve a strong and delicious smoke aroma.

For Plating:
Sauté spinach and brown ham slices and layer on top of toasted English muffins. Gently place poached egg on top using a slotted spoon. Test consistency and flow of Hollandaise sauce and gently siphon on top of poached egg. Garnish with fresh herbs, such as dill, thyme, parsley or chive. Serve with smoked fingerling potatoes.

Serves 6-8

Ingredients:
Leg of Lamb
1 4lb Boneless Leg (marinated overnight)
EVOO (enough to coat lamb liberally)
4 Cloves Garlic, minced
4 Sprigs of Fresh Mint
4 Sprigs of Fresh Oregano
Salt and Black Pepper, to taste

Tomato Confit
4 large, Red Heirloom Tomatoes, cored and peeled
4 Tablespoons EVOO
2 Sprigs of Fresh Oregano

Homemade Greek Yogurt*
*yogurt can be made in advance, will keep up to 2 weeks
3 Cups Whole Milk
1 Tablespoon / 15 grams Yogurt Starter

Harissa Sauce
2.1 oz Dried Harissa Spice
2 Cloves Chopped Garlic
6 Tablespoons EVOO

For Garnish:
2 English Cucumbers, Cut into 1 inch cubes
1 Sprig of Fresh Oregano for garnish

For more information on food safety, please click here.

Preparation: Leg of Lamb
Step 1:
Vacuum seal marinated leg of lamb with EVOO, garlic, mint and oregano. Marinate at least 12 hours in refrigerator.

Step 2:
Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 59°C / 138°F.

Step 3:
Once the target temperature is reached, place vacuum sealed lamb in circulating water bath.

Step 4:
Cook to desired doneness for about 4 hours.

Step 5:
Drain all liquids from bag, dry surface of lamb with clean kitchen towel. In a hot, large sauté or roasting pan, brown entire surface of leg of lamb. Season with salt and pepper to taste.

Preparation: Tomato Confit
Step 1:
Vacuum seal whole, cored and peeled heirloom tomatoes with EVOO and oregano.

Step 2:
Set the rear pump flow switch of Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 59°C / 138°F.

Step 3:
Once target temperature is reached, place vacuum sealed tomatoes in circulating water bath.

Step 4:
Cook to desired doneness for about 4 hours.

Step 5:
Drain excess liquid from bag. Serve as is.

Preparation: Yogurt* (Sous Vide – 10 hours at 113°F, 1 hour to drain)
*yogurt can be made in advance, will keep up to 2 weeks

Step 1:
Combine and vacuum seal whole milk and yogurt starter. If using powder starter, gently warm milk and starter in a saucepan until fully incorporated.

Step 2:
Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 43°C / 110°F.

Step 3:
Once target temperature is reached, place vacuum sealed milk in circulating water bath.

Step 4:
Cook for about 18-24 hours. Milk will become curdled and will separate.

Step 5:
Drain through doubled cheesecloth for 8-10 hours. Discard liquid. Stir yogurt until creamy and smooth.

Preparation: Harissa
Step 1:
Emulsify all ingredients in high-speed blender.

For Plating:
Spoon harissa suace onto large serving platter. Slice leg of lamb and shingle over harissa sauce. Toss diced cucumber in homemade yogurt and fresh oregano. Serve lamb along side tomato confit and cucumbers and yogurt.

Serves: 4-6

Ingredients:
Boneless Pork Loin
Peels of One Lemon and One Orange
Brine (according to recipe below)

White Balsamic Vinaigrette:
3/4 C EVOO
1/4 C White Balsamic Vinegar
1 Tbsp Honey
1 Large Lemon, juiced
Kosher Salt and Ground Black Pepper, to taste

White Asparagus:
2 Bunches (about 20 pieces) White Asparagus, ends trimmed
1/4 C White Wine
1/4 C Vegetable Stock
10 Whole Black Peppercorns

Charred Ramps or Spring Onions:
2 Bunches of Cleaned Ramps or Spring Onions (about 10-15 pieces) Trim root end, keep greens intact.
EVOO
Salt and Ground Black Pepper, to taste

Brine:
5 tablespoons pickling spice
1 tablespoon whole black peppercorns
1/2 cup cane sugar
1 tablespoon honey
2 cup kosher salt
4 cups water
1 bunch fresh thyme leaves

Preparation: Brined Pork Loin
Step 1:
Combine all brine ingredients in a saucepan, bring to a boil.
Cool completely, refrigerate until ready for use.
Place pork loin in brine and let sit, refrigerated, 12-18 hours.*
*The longer the pork sits in the brine, the stronger the salt flavor will be, after cooking.

Step 2:
Rinse brine from pork loin and vacuum seal with enough olive oil to coat liberally.

Step 3:
Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 60°C / 140°F.

Step 4:
Once target temperature is reached, place vacuum sealed pork loin in circulating water bath.

Step 5:
Cook sous vide for about 2-3 hours.

Step 6:
Drain all liquids from bag, dry surface of pork loin with clean kitchen towel. In a hot, large sauté or roasting pan, brown entire surface of pork loin. Season with salt and pepper to taste.

Preparation: White Asparagus
Step 1:
Combine white wine, vegetable stock and whole black peppercorns in vacuum bag.

Step 2:
Vacuum seal asparagus and liquid. Marinate for 1 hour.

Step 3:
Set the rear pump flow switch of Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the to 82°C / 180°F.

Step 4:
Once target temperature is reached, place vacuum sealed asparagus in circulating water bath.

Step 5:
Cook sous vide for about 20-30 minutes, or until tender.

Step 6:
Drain liquid from bag. Serve white asparagus as is.

Preparation: White Balsamic Vinaigrette
Step 1:
Combine EVOO, white balsamic vinegar, honey and lemon juice.

Step 2:
Whisk or blend in high-speed blender.

Step 3:
Season with salt and black pepper to taste.

Preparation: Charred Ramps or Spring Onions
Step 1:
Coat ramps or onions with EVOO.

Step 2:
Char on grill until blackened and tender.

Step 3:
Season with salt and pepper to taste.

For plating: Spoon half of vinaigrette onto large serving platter. Arrange white asparagus and charred ramps/spring onions over vinaigrette. Slice and shingle pork loin over vegetables. Lightly spoon remaining vinaigrette over pork.