BeginnerIngredients
1 C raw chestnuts, roughly chopped
1 Tbsp shallots, minced
½ C celery, chopped
½ C carrots, chopped
1 ½ Tbsp unsalted butter
½ C chicken stock
½ Tbsp parsley, chopped
1 tsp fresh thyme, chopped
4 C bread, diced
Salt and pepper, to taste
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Oven-safe baking dish
Timing
Prepping Time: 15 minutes / Cooking Time: 20 minutes (excludes sous vide cooking)
Servings
Serves 3-4
Directions
- Seal chestnuts, celery, shallots, carrots, and butter in a sous vide pouch and cook at 181°F/83°C for 1 hour. After cooking, remove from the water bath and reserve.
- Preheat oven to 375°F/190°C.
- In a large bowl, tear or cut the bread into bite size pieces, then combine with the chestnut mixture, warm chicken stock, parsley, and thyme.
- Mix thoroughly.
- Season the sous vide stuffing to taste, transfer into oven-safe dish, and cook for 20 minutes or until golden brown.
RELATED RECIPESVIEW ALL RECIPES
Beet Juice Cryo-Concentrated Deviled Eggs
AdvancedBeet-stained deviled sous vide eggs topped with pork belly bacon add unexpected flair to your entertaining repertoire.
Pretzel-Crusted Sweet Potato Casserole
BeginnerJust when you thought nothing could beat mom's recipe, this classic casserole gets a flavor boost thanks to sous vide sweet potatoes. It just might become a new tradition.
Buy the Magazine
Buy NowDedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.
