Recipes

Sous Vide Turkey Stuffing


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

For more information on food safety, please click here.

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.

 


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