CORNBREAD PECAN CRANBERRY STUFFING RECIPES

Steps:

• Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
• In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

Steps:

• Add butter to the Instant Pot. Using the display panel select the SAUTE function.
• When butter has melted, add broccoli florets in an even layer and cook without stirring for 5-7 minutes or until browned on the bottom.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add the remainder of the Pot Mixture ingredients and stir to combine.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 2 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Use an immersion blender to process until smooth.
• Add cheese in 1/2 cup increments stirring between each addition until melted.
• Add hot sauce to taste (optional). Serve warm.