I love stuffing — it is my favorite part of any holiday meal. Fresh herbs, fennel, and prosciutto dress up this traditional holiday dish while still keeping its flavors classic. Using the Anova Precision Oven to dry out the bread gives you the perfect bread for stuffing and eliminates the need to wait for your bread to go stale before cooking.
Lay the slices of bread on the first and fourth rack in the oven. Cook until completely dry, 1 to 1 1/2 hours.
If you're using a Precision Oven 1.0, vent the oven for 5 seconds every 15 minutes while baking to let out any moisture that the bread releases. If using a Precision Oven 2.0, the oven will vent automatically.
Cut the toasted bread into 1-inch cubes.
Sous Vide Mode: Off
Steam: Off
Temp: 224.996°F
Heat: Rear
01:00 Timer
3. Adjust the Oven for the Prosciutto
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 375.008°F
Heat: Rear
4. Bake Prosciutto
Rack
Lay out the prosciutto on a sheet pan. It is okay if the edges overlap. If your prosciutto is especially thin, you may want to divide it between two sheet pans. If that’s the case, leave the oven racks in positions 1 and 4 for this step.
Bake until crispy and golden brown, 8 to 12 minutes, depending on the thickness of the prosciutto.
Remove from the oven and let cool before roughly chopping.
Sous Vide Mode: Off
Steam: Off
Temp: 375.008°F
Heat: Rear
00:08 Timer
5. Adjust the Oven for the Stuffing
Rack
Butter an 11- by 7-inch baking dish.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear
6. Cook Vegetables
In a large saucepan over medium-high heat, melt the butter. Add the onion, fennel, celery, thyme, sage, rosemary, salt, pepper, and nutmeg. Cook, stirring occasionally, until the vegetables start to soften, 8 to 10 minutes.
7. Assemble Stuffing
In a large bowl, whisk together the stock and eggs. Add the cooked vegetables and prosciutto and stir to combine. Add the bread cubes and stir until all the bread is thoroughly coated. Pour into an even layer in the prepared baking dish.
8. Bake
Rack
Transfer to the oven and bake until deeply golden brown, 40 to 50 minutes.