Rustic Sage Stuffing

Emily Farris
Emily Farris
November 3, 2021
Stuffing from a box has its charms, but this rustic sage stuffing recipe has so much more—crusty bread, seasonal vegetables, layers of aromatic sage, and of course, lots of butter. For years, I’ve started this dish in a large pan on the stovetop (always while singing “Got to be Startin’ Stuffing”) and slowly added ingredients before transferring it to the oven. Making it in the Anova Precision Oven yields the same great stuffing, but with a more even cook and a lot less time and effort.  Note: You can make this dish ahead of time, cover, and chill. Reheat at 300ºF (149ºC) with 30% steam for 8 to 10 minutes.
Serves
8
Prep Time
00:20
Cook Time
01:05
Rustic Sage Stuffing
0
73
Ingredients
8 Tbsp (1 stick)
unsalted butter
¼ cup
chopped fresh sage
1 small
white onion, diced
1
red apple, unpeeled, diced
½ cup
finely chopped cremini mushrooms
1
carrot, peeled and diced
1 stalk
celery, diced
2 cloves
garlic, minced
1 cup
chicken or turkey stock
1 tsp
fine salt
¼ tsp
freshly ground black pepper
1 large
day-old baguette, torn into 1/2-inch pieces (about 5 cups)
4 oz (about 3/4 cup)
dried cranberries or Craisins
Steps

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 30%
Temp: 200°F
Heat: Rear

2. Make Sage Butter

Melt the butter in a small saucepan over medium heat, then add about half of the sage. Cook, stirring occasionally, until your kitchen smells like sage but before the sage burns or the butter browns. Transfer to a 9- by 13-inch baking dish.
Make Sage Butter

3. Prepare for First Cook

Add the onion, apple, mushrooms, carrot, celery, and garlic to the baking dish. Top with the chicken stock, salt, pepper, and about half of the remaining sage. Mix well.
Prepare for First Cook

4. Cook

Transfer the baking dish to the oven and cook until the vegetables are tender, about 30 minutes.
Sous Vide Mode: Off
Steam: 30%
Temp: 200°F
Heat: Rear
00:30 Timer

5. Adjust Oven Settings

Remove the baking dish from the oven before adjusting the settings for browning.
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear

6. Add Bread and Cranberries

Add the torn bread, cranberries, and remaining sage to the baking dish. Stir until all of the bread has absorbed some liquid.
Add Bread and Cranberries

7. Brown

Return the baking dish to the oven and cook until the bread is tender and browned, about 30 minutes.
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear
00:30 Timer

8. Serve

Let rest for 5 minutes and serve. (You can also make the stuffing in advance and reheat; see note.)
Serve
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