Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Steam-Baked Apple and Sage Stuffing

Name: Steam-Baked Apple and Sage Stuffing
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 8 Tbsp (1 stick) of unsalted butter; 0.25 cup of chopped fresh sage; 1 small of white onion, diced; 1 of red apple, unpeeled, diced; 0.5 cup of finely chopped cremini mushrooms; 1 of carrot, peeled and diced; 1 stalk of celery, diced; 2 cloves of garlic, minced; 1 cup of chicken or turkey stock; 1 tsp of fine salt; 0.25 tsp of freshly ground black pepper; 1 large of day-old baguette, torn into 1/2-inch pieces (about 5 cups); 4 oz (about 3/4 cup) of dried cranberries or Craisins

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

Prep Time

00:20

Cook Time

01:05

5 (1)

261

Ingredients

8 Tbsp (1 stick)

unsalted butter

¼ cup

chopped fresh sage

1 small

white onion, diced

red apple, unpeeled, diced

½ cup

finely chopped cremini mushrooms

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

Rack

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.

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.

4. Cook

Rack

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

Rack

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.

7. Brown

Rack

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.)