Prepping time: 15 minutes
Cooking time: 20 minutes
(excludes sous-vide cooking time)
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
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.
Season the sous vide stuffing to taste, transfer into oven-safe dish, and cook for 20 minutes or until golden brown.
For more recipes like this, visit Sous Vide Magazine.