Method

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.

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