50+ Mouthwatering Holiday Sous Vide Recipes for a Stress-Free Feast

The holidays are a time for family gatherings, festive celebrations, and, of course, delicious food.

Whether you’re hosting a large holiday feast or preparing an intimate dinner, the pressure to create meals that are both impressive and flavorful can be overwhelming.

However, there’s a cooking technique that can take the stress out of holiday meal preparation: sous vide.

Sous vide, which translates to “under vacuum” in French, involves cooking food slowly and precisely in a temperature-controlled water bath.

This method locks in flavor, ensures perfect textures, and makes it easier than ever to cook impressive dishes with minimal effort.

From tender meats to decadent sides and even holiday desserts, sous vide cooking offers endless possibilities for festive meals.

In this blog post, we’re sharing 50+ holiday sous vide recipes that will elevate your holiday cooking to new heights.

Whether you’re preparing a holiday roast, side dishes, or sweet treats, sous vide will help you create mouth-watering dishes with exceptional flavors and perfect textures.

Let’s dive into these ideas that are sure to impress your guests and make your holiday gatherings even more memorable.

50+ Mouthwatering Holiday Sous Vide Recipes for a Stress-Free Feast

Sous vide cooking is a game-changer for holiday meal preparation, offering precise control over temperature and texture to ensure your dishes turn out perfectly every time.

With 50+ holiday sous vide recipes at your fingertips, you can simplify meal prep without sacrificing flavor or presentation.

From juicy meats and vegetables to decadent desserts, sous vide has something for every course and occasion.

This holiday season, take the pressure off your cooking and experiment with these sous vide recipes to create a festive spread that’s both delicious and easy to execute.

Whether you’re a sous vide novice or an experienced home cook, these recipes will help you celebrate the holidays in style with minimal effort and maximum flavor.

Sous Vide Honey-Glazed Ham

This Sous Vide Honey-Glazed Ham combines the flavors of rich honey, brown sugar, and tangy mustard, creating a succulent and flavorful centerpiece for any holiday gathering. The sous vide method ensures the ham is cooked to perfect tenderness, while the glaze gives it a sweet and savory finish. This recipe is simple, foolproof, and delivers a beautifully cooked ham that is both tender and juicy.

Ingredients:

• 1 bone-in ham (about 4-6 pounds)
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/2 cup brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cloves
• Salt and pepper, to taste

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. Pat the ham dry with paper towels, then season generously with salt and pepper.
3. Place the ham in a large vacuum-seal bag. Add the honey, Dijon mustard, brown sugar, apple cider vinegar, and ground cloves to the bag. Seal the bag tightly using the vacuum-sealing method.
4. Submerge the bag into the preheated water bath and cook for 6-8 hours, depending on the size of the ham.
5. After cooking, remove the ham from the bag and discard the cooking liquids.
6. Preheat your oven broiler to high. Place the ham on a baking sheet lined with aluminum foil.
7. Brush the ham with the glaze from the bag and broil for 5-10 minutes until the top is caramelized and bubbly.
8. Let the ham rest for 10 minutes before slicing and serving.

Sous Vide Honey-Glazed Ham is the perfect holiday dish to impress your guests. The sous vide method ensures a consistent texture throughout the ham, while the honey glaze adds a rich, caramelized sweetness. With minimal prep time and little attention required during cooking, this dish is a great option for a stress-free, crowd-pleasing holiday meal. Serve with roasted vegetables or mashed potatoes to complete the festive spread!

Sous Vide Garlic Butter Prime Rib

For a show-stopping holiday dinner, look no further than this Sous Vide Garlic Butter Prime Rib. Cooking the prime rib sous vide guarantees a juicy, tender roast with a perfect medium-rare center every time. The rich garlic butter adds a layer of flavor that elevates the already tender beef, creating an unforgettable dish that will be the star of any holiday table.

Ingredients:

• 1 prime rib roast (about 5-6 pounds)
• 6 cloves garlic, minced
• 1/4 cup unsalted butter, softened
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the sous vide water bath to 134°F (56.5°C) for medium-rare.
2. In a bowl, mix the minced garlic, softened butter, rosemary, thyme, salt, and pepper to create a garlic herb butter.
3. Rub the garlic butter mixture evenly over the prime rib roast.
4. Place the roast into a large vacuum-seal bag and seal it using the vacuum-sealing method.
5. Submerge the bag into the preheated water bath and cook for 6-8 hours.
6. After the cooking time, remove the roast from the bag and pat it dry with paper towels.
7. Heat a skillet over medium-high heat and add olive oil. Sear the prime rib on all sides for 2-3 minutes, or until golden brown.
8. Let the prime rib rest for 15 minutes before slicing and serving.

Sous Vide Garlic Butter Prime Rib is a tender, juicy roast with a depth of flavor that’s hard to beat. The sous vide technique guarantees perfect results, making this dish an excellent choice for any holiday celebration. The garlic butter adds richness, while the searing at the end provides a beautiful crust. This is a fantastic way to elevate your holiday meal and make it truly unforgettable.

Sous Vide Maple Pecan Carrots

These Sous Vide Maple Pecan Carrots are a delicious and easy side dish that brings warmth and sweetness to any holiday table. The sous vide method allows the carrots to cook to the perfect level of tenderness while infusing them with a rich maple syrup flavor. Toasted pecans add crunch and texture, making this dish a perfect balance of sweet and savory.

Ingredients:

• 1 pound baby carrots, peeled
• 1/4 cup maple syrup
• 2 tablespoons unsalted butter, cubed
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup toasted pecans, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 183°F (84°C).
2. Place the peeled baby carrots in a vacuum-seal bag with maple syrup, butter, cinnamon, nutmeg, salt, and pepper. Seal the bag tightly.
3. Submerge the bag into the preheated water bath and cook for 1-2 hours.
4. After cooking, remove the carrots from the bag and discard the cooking liquid.
5. Transfer the carrots to a serving dish and sprinkle with toasted pecans for added crunch and flavor.

Sous Vide Maple Pecan Carrots offer a sweet and savory side dish that pairs wonderfully with a variety of holiday mains. The sous vide method ensures the carrots remain perfectly tender, and the infusion of maple syrup and spices brings out the natural sweetness. Toasted pecans add a delightful crunch, elevating the dish and making it a standout on your holiday spread. This recipe is sure to become a seasonal favorite.

Sous Vide Herb-Crusted Lamb Chops

Sous Vide Herb-Crusted Lamb Chops are an elegant and flavorful holiday entrée. The sous vide technique allows the lamb to cook to an exact level of doneness, ensuring it is perfectly tender and juicy. The herb crust, made from rosemary, thyme, garlic, and breadcrumbs, adds a crispy, aromatic layer to the lamb, creating a dish that is both impressive and delicious.

Ingredients:

• 8 lamb chops, frenched
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C) for medium-rare.
2. Season the lamb chops with salt and pepper on both sides.
3. Place the lamb chops in a vacuum-seal bag and seal it using the vacuum-sealing method.
4. Submerge the bag into the preheated water bath and cook for 1.5 to 2 hours.
5. In a bowl, mix the rosemary, thyme, garlic, breadcrumbs, Parmesan cheese, and olive oil to form the herb crust.
6. After cooking, remove the lamb chops from the bag and pat them dry with paper towels.
7. Heat a skillet over medium-high heat and sear the lamb chops for 1-2 minutes on each side until golden brown.
8. Press the herb mixture onto the lamb chops and return them to the skillet for 1-2 minutes to set the crust.
9. Serve immediately, garnished with extra herbs if desired.

Sous Vide Herb-Crusted Lamb Chops are an exquisite main dish that delivers tender, flavorful meat with a beautifully crisp herb crust. The sous vide method guarantees the lamb is cooked to perfection, while the herb crust adds a fragrant and savory touch that enhances the dish. Whether for a holiday feast or special occasion, these lamb chops will leave your guests impressed and satisfied.

Sous Vide Cranberry Orange Glazed Chicken

Sous Vide Cranberry Orange Glazed Chicken is a bright and flavorful dish that brings together the tanginess of cranberries and the citrusy zest of oranges. The sous vide method ensures the chicken remains moist and tender, while the sweet-tart glaze creates a burst of flavor with every bite. This dish is perfect for holiday meals, offering both a festive presentation and a delightful taste.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh cranberries
• 1/4 cup orange juice
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the chicken breasts with salt and pepper, and place them in a vacuum-seal bag.
3. In a saucepan, combine cranberries, orange juice, honey, apple cider vinegar, and thyme. Bring to a simmer over medium heat and cook for 10-15 minutes, until the cranberries burst and the sauce thickens.
4. Pour the cranberry orange mixture over the chicken in the vacuum-seal bag and seal it tightly.
5. Submerge the bag into the preheated water bath and cook for 1.5 to 2 hours.
6. After cooking, remove the chicken from the bag and discard the cooking liquid.
7. Heat a skillet over medium-high heat and sear the chicken breasts for 1-2 minutes on each side to brown the surface.
8. Serve the chicken with a spoonful of the cranberry orange glaze and garnish with fresh thyme.

Sous Vide Cranberry Orange Glazed Chicken is a delightful holiday dish that combines seasonal flavors in a tender, juicy chicken breast. The sous vide method ensures the chicken stays moist and perfectly cooked, while the vibrant glaze adds a refreshing contrast. This dish not only looks beautiful but also offers a harmonious balance of sweetness and tang, making it a fantastic addition to your holiday menu.

Sous Vide Spiced Apple Cider Pork Tenderloin

Sous Vide Spiced Apple Cider Pork Tenderloin is a mouthwatering dish with the perfect balance of savory, sweet, and spiced flavors. Cooking the pork tenderloin sous vide allows it to remain tender and juicy, while the apple cider marinade infuses the meat with a warm, aromatic essence. This dish is an ideal choice for holiday dinners, offering a unique and flavorful alternative to traditional meats.

Ingredients:

• 2 pork tenderloins (about 1.5 pounds each)
• 1 cup apple cider
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. In a small saucepan, combine apple cider, brown sugar, cinnamon, cloves, nutmeg, and Dijon mustard. Bring to a simmer over medium heat and cook for 10-15 minutes, until the sauce has reduced by half and thickened slightly.
3. Season the pork tenderloins with salt and pepper, then place them in a vacuum-seal bag with the spiced apple cider marinade.
4. Seal the bag tightly using the vacuum-sealing method and submerge it into the preheated water bath. Cook for 2-3 hours.
5. After cooking, remove the pork from the bag and discard the cooking liquid.
6. Heat a skillet over medium-high heat and sear the pork tenderloins for 1-2 minutes on each side until golden brown.
7. Slice the tenderloin and serve with the remaining spiced apple cider sauce drizzled over the top.

Sous Vide Spiced Apple Cider Pork Tenderloin is a tender, flavorful dish that brings the festive flavors of autumn to your holiday table. The sous vide cooking method ensures the pork remains juicy and tender, while the spiced apple cider marinade imparts a rich, warm flavor profile. With its combination of sweet, savory, and aromatic spices, this pork tenderloin will be a standout dish at any holiday gathering.

Sous Vide Balsamic-Glazed Brussels Sprouts

Sous Vide Balsamic-Glazed Brussels Sprouts are a perfect holiday side dish that combines the earthy flavor of Brussels sprouts with the rich tang of balsamic vinegar. The sous vide technique ensures the Brussels sprouts cook evenly and become perfectly tender while maintaining their vibrant color. The balsamic glaze, with a touch of honey, adds a deliciously sweet and savory finish that will complement any holiday main dish.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 185°F (85°C).
2. Place the halved Brussels sprouts into a vacuum-seal bag. Drizzle with olive oil, and season with salt and pepper.
3. Seal the bag tightly using the vacuum-sealing method.
4. Submerge the bag into the preheated water bath and cook for 1.5 to 2 hours.
5. While the Brussels sprouts are cooking, prepare the balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer and cook for 5-10 minutes, until the glaze thickens slightly.
6. After cooking, remove the Brussels sprouts from the bag and discard any excess liquid.
7. Heat a skillet over medium-high heat and sauté the Brussels sprouts for 2-3 minutes until they are golden brown on the edges.
8. Drizzle the balsamic glaze over the Brussels sprouts before serving.

Sous Vide Balsamic-Glazed Brussels Sprouts offer a delightful balance of flavors, making them an ideal side dish for any holiday meal. The sous vide method ensures that the Brussels sprouts are perfectly tender, while the balsamic glaze adds a rich depth of sweetness and acidity. This dish is a fantastic way to incorporate seasonal vegetables into your holiday spread with minimal effort and maximum flavor.

Sous Vide Butternut Squash Risotto

Sous Vide Butternut Squash Risotto is a creamy, comforting dish perfect for holiday dinners. The sous vide method cooks the butternut squash to a velvety smooth texture, which is then folded into a rich, creamy risotto. The result is a flavorful, satisfying dish with the sweet and nutty flavors of the squash, complemented by Parmesan and sage. This dish brings warmth and elegance to your holiday table.

Ingredients:

• 1 pound butternut squash, peeled, cubed
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 tablespoon fresh sage, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 185°F (85°C).
2. Place the cubed butternut squash in a vacuum-seal bag with a pinch of salt and pepper. Seal the bag and cook in the sous vide bath for 1.5 hours.
3. While the squash is cooking, heat the vegetable broth in a saucepan and keep warm over low heat.
4. In a large pan, heat the wine over medium heat. Once it reduces by half, add the Arborio rice and cook for 1-2 minutes until slightly toasted.
5. Gradually add the warm broth, stirring frequently, until the rice absorbs the liquid, about 20 minutes.
6. Once the butternut squash is done, remove it from the bag and mash or blend it until smooth.
7. Stir the mashed squash into the risotto along with the Parmesan cheese, butter, and chopped sage. Season with salt and pepper to taste.
8. Serve the risotto warm, garnished with extra sage if desired.

Sous Vide Butternut Squash Risotto is an indulgent and creamy dish that combines the sweetness of butternut squash with the richness of Parmesan and butter. The sous vide method ensures the squash is cooked perfectly, adding a silky texture to the risotto. With its warm, comforting flavors, this risotto is the ideal side dish for any holiday meal, offering a sophisticated touch to your table.

Sous Vide Maple Pecan Salmon

Sous Vide Maple Pecan Salmon is a delightful combination of tender, flaky salmon and a sweet, nutty glaze that will impress your guests this holiday season. The sous vide method locks in moisture, ensuring the salmon stays juicy and perfectly cooked every time. The maple syrup and toasted pecans add a wonderful sweetness and crunch, making this dish a festive and flavorful choice for your holiday feast.

Ingredients:

• 4 salmon fillets (6 ounces each)
• 1/4 cup maple syrup
• 1/4 cup Dijon mustard
• 1/2 cup toasted pecans, chopped
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 130°F (54°C) for medium doneness.
2. Season the salmon fillets with salt and pepper, and drizzle with olive oil.
3. Place the salmon fillets in a vacuum-seal bag, and seal it using the vacuum-sealing method.
4. Submerge the bag into the preheated water bath and cook for 45 minutes to 1 hour.
5. While the salmon is cooking, prepare the maple pecan glaze: In a small bowl, mix maple syrup and Dijon mustard until combined. Stir in the chopped pecans.
6. After the salmon is done cooking, remove it from the bag and pat dry with paper towels.
7. Heat a skillet over medium-high heat and sear the salmon fillets for 1-2 minutes on each side until golden.
8. Spoon the maple pecan glaze over the salmon fillets before serving.

Sous Vide Maple Pecan Salmon is a perfect balance of savory and sweet, making it a standout dish for any holiday gathering. The sous vide method ensures the salmon is cooked to perfection, while the maple pecan glaze adds a festive touch that complements the richness of the fish. This dish is not only visually stunning but also packed with flavor, making it a great choice for both casual and elegant holiday meals.

Sous Vide Garlic Herb Butter Lobster Tails

Sous Vide Garlic Herb Butter Lobster Tails are a luxurious and indulgent dish that’s perfect for holiday gatherings. The sous vide technique ensures that the lobster is tender and juicy, while the garlic herb butter infuses the meat with a rich, aromatic flavor. This dish is elegant yet easy to prepare, making it a show-stopping addition to your holiday meal.

Ingredients:

• 4 lobster tails, shell removed
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the lobster tails with salt and pepper, then place them in a vacuum-seal bag.
3. In a small bowl, combine the melted butter, garlic, parsley, and lemon juice.
4. Pour the garlic herb butter mixture into the vacuum-seal bag with the lobster tails and seal tightly.
5. Submerge the bag into the preheated water bath and cook for 1.5 to 2 hours.
6. After cooking, remove the lobster tails from the bag and pat them dry with paper towels.
7. Heat a skillet over medium-high heat and sear the lobster tails for 1-2 minutes on each side until golden brown and slightly crispy.
8. Serve immediately, drizzling any remaining garlic herb butter from the bag over the lobster tails.

Sous Vide Garlic Herb Butter Lobster Tails offer the perfect combination of tender lobster and flavorful butter. The sous vide method ensures that the lobster is cooked perfectly, while the garlic herb butter enhances its natural sweetness. This dish is not only a treat for the taste buds but also adds a touch of elegance to your holiday spread, making it an unforgettable main course.

Sous Vide Cranberry Pecan Stuffed Chicken Breast

Sous Vide Cranberry Pecan Stuffed Chicken Breast is a festive and flavorful dish that combines the savory goodness of chicken with the sweetness of cranberries and the crunch of toasted pecans. The sous vide method ensures the chicken breast remains moist and juicy while allowing the stuffing to meld perfectly with the meat. This dish is an excellent choice for holiday meals, offering both a delicious and beautiful presentation.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/4 cup cream cheese, softened
• 1/4 cup feta cheese, crumbled
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. In a bowl, combine the dried cranberries, toasted pecans, cream cheese, feta cheese, and thyme. Mix until well combined.
3. Season the chicken breasts with salt and pepper, then carefully cut a pocket into each breast.
4. Stuff the chicken breasts with the cranberry-pecan mixture and secure with toothpicks.
5. Place the stuffed chicken breasts in a vacuum-seal bag and drizzle with olive oil.
6. Seal the bag and submerge it into the preheated water bath. Cook for 1.5 to 2 hours.
7. After cooking, remove the chicken breasts from the bag and pat them dry.
8. Heat a skillet over medium-high heat and sear the chicken breasts for 1-2 minutes on each side until golden and crispy.
9. Serve immediately, garnished with fresh thyme.

Sous Vide Cranberry Pecan Stuffed Chicken Breast is a delightful combination of flavors, from the savory chicken to the sweet, nutty stuffing. The sous vide technique guarantees that the chicken stays moist and tender, while the stuffing adds an irresistible texture and flavor. This dish is perfect for any holiday celebration, offering both impressive presentation and exceptional taste.

Sous Vide Spicy Maple-Glazed Ham

Sous Vide Spicy Maple-Glazed Ham is a perfect blend of sweet, spicy, and savory flavors. The sous vide method allows the ham to stay incredibly juicy and tender while the spicy maple glaze adds a rich, caramelized finish. This dish is not only flavorful but also a stunning centerpiece for any holiday table, offering a unique twist on the classic ham.

Ingredients:

• 1 bone-in ham (5-6 pounds)
• 1/2 cup maple syrup
• 1/4 cup Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the ham with salt and pepper, then place it in a vacuum-seal bag. Seal the bag tightly.
3. Submerge the bag into the preheated water bath and cook for 6-8 hours, depending on the size of the ham.
4. While the ham is cooking, prepare the glaze: In a small saucepan, combine maple syrup, Dijon mustard, apple cider vinegar, cayenne pepper, and smoked paprika. Bring to a simmer over medium heat and cook for 10 minutes, until the glaze thickens slightly.
5. After the ham has finished cooking, remove it from the bag and pat dry with paper towels.
6. Preheat the oven to 400°F (200°C). Place the ham on a baking sheet and brush generously with the maple glaze.
7. Roast the ham for 15-20 minutes, basting with more glaze halfway through, until it becomes caramelized and golden brown.
8. Let the ham rest for 10 minutes before slicing and serving.

Sous Vide Spicy Maple-Glazed Ham is a flavorful and visually stunning holiday dish. The sous vide method ensures the ham remains tender and juicy, while the spicy maple glaze adds a perfect balance of sweetness and heat. This dish will surely be the star of your holiday feast, offering a bold and exciting flavor profile that everyone will love.

Sous Vide Honey Balsamic Pork Tenderloin

Sous Vide Honey Balsamic Pork Tenderloin is a delicious and juicy main course that combines the tender texture of pork with the sweet and tangy flavor of honey and balsamic vinegar. The sous vide method ensures the pork is cooked to perfection, while the glaze adds an aromatic, flavorful finish. This recipe is easy to prepare and perfect for a festive holiday dinner, offering a balance of savory, sweet, and slightly tangy flavors that will delight your guests.

Ingredients:

• 2 pork tenderloins (about 1 pound each)
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the pork tenderloins with salt and pepper, then place them in a vacuum-seal bag with olive oil.
3. Seal the bag and submerge it into the water bath. Cook for 1.5 to 2 hours.
4. While the pork is cooking, prepare the honey balsamic glaze: In a small saucepan, combine honey, balsamic vinegar, Dijon mustard, and garlic. Bring to a simmer and cook for 10 minutes, until the glaze thickens slightly.
5. Once the pork is done cooking, remove it from the bag and pat it dry with paper towels.
6. Heat a skillet over medium-high heat and sear the pork tenderloins for 2-3 minutes on each side until golden brown.
7. Brush the cooked tenderloin with the honey balsamic glaze and cook for an additional 2-3 minutes, allowing the glaze to caramelize.
8. Slice the tenderloin, garnish with fresh thyme, and serve.

Sous Vide Honey Balsamic Pork Tenderloin is a perfect holiday dish that combines tenderness with a tangy-sweet glaze. The sous vide method guarantees juicy, perfectly cooked pork every time, while the honey balsamic glaze enhances the pork with a rich depth of flavor. This dish is simple yet elegant, making it an excellent choice for holiday gatherings or special occasions.

Sous Vide Maple Bourbon Brussels Sprouts

Sous Vide Maple Bourbon Brussels Sprouts offer a rich and decadent side dish that balances the natural earthiness of Brussels sprouts with the sweet and smoky flavors of maple syrup and bourbon. The sous vide technique ensures the Brussels sprouts cook to a tender texture, while the glaze adds an aromatic depth of flavor. This is an excellent side to complement any holiday main course, especially for those looking for something a little different and extra special.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1/4 cup maple syrup
• 2 tablespoons bourbon
• 2 tablespoons unsalted butter
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 185°F (85°C).
2. Season the Brussels sprouts with salt and pepper, and place them in a vacuum-seal bag.
3. Add the maple syrup, bourbon, butter, and Dijon mustard to the bag with the Brussels sprouts.
4. Seal the bag and submerge it into the water bath. Cook for 1.5 hours.
5. After cooking, remove the Brussels sprouts from the bag and discard the excess liquid.
6. Heat a skillet over medium-high heat and sauté the Brussels sprouts for 3-4 minutes until golden and caramelized.
7. Drizzle any remaining glaze over the Brussels sprouts before serving and garnish with fresh thyme.

Sous Vide Maple Bourbon Brussels Sprouts are a delightful side dish with a unique combination of sweet, smoky, and savory flavors. The sous vide method ensures perfect tenderness, while the maple bourbon glaze adds a rich and indulgent finish. This side dish is a great way to impress your guests with something a little different this holiday season.

Sous Vide Cranberry Orange Glazed Chicken Thighs

Sous Vide Cranberry Orange Glazed Chicken Thighs are a flavorful and festive main dish that combines the richness of chicken thighs with a tangy cranberry orange glaze. The sous vide method locks in moisture, keeping the chicken thighs juicy and tender, while the glaze adds a sweet-tart brightness to the dish. This is a wonderful holiday dinner option that delivers a delightful combination of flavors, sure to please everyone at the table.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup cranberry sauce (preferably homemade or low-sugar)
• 1/4 cup fresh orange juice
• 1 tablespoon orange zest
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 165°F (74°C).
2. Season the chicken thighs with salt and pepper, then place them in a vacuum-seal bag.
3. Seal the bag and submerge it into the preheated water bath. Cook for 2-3 hours.
4. While the chicken is cooking, prepare the cranberry orange glaze: In a saucepan, combine cranberry sauce, orange juice, orange zest, maple syrup, Dijon mustard, and rosemary. Bring to a simmer and cook for 10-15 minutes until the glaze thickens slightly.
5. After cooking, remove the chicken thighs from the bag and pat them dry with paper towels.
6. Heat a skillet over medium-high heat and sear the chicken thighs, skin side down, for 3-4 minutes until the skin is golden and crispy.
7. Brush the cranberry orange glaze over the chicken thighs, and cook for an additional 2-3 minutes to allow the glaze to caramelize.
8. Serve the chicken thighs drizzled with extra glaze and garnished with fresh rosemary.

Sous Vide Cranberry Orange Glazed Chicken Thighs are an elegant and flavorful dish that brings a festive touch to your holiday table. The sous vide method ensures juicy, perfectly cooked chicken, while the cranberry orange glaze adds a refreshing sweetness with a hint of citrus. This dish offers a wonderful balance of flavors, making it an ideal choice for a holiday main course.

Note: More recipes are coming soon!