INSTANT POT DRESSING RECIPES

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HOLIDAY STUFFING – INSTANT POT RECIPES



Holiday Stuffing – Instant Pot Recipes image

Forget the boxed stuffing and make this easy, moist, and delicious homemade version part of your holiday traditions. Early in my relationship with my husband, I took pride in my stuffing—until one year when too many distractions had me adding way too much sage, making my stuffing inedible. It’s the memory every holiday as I set the stuffing on the table and my husband asks for a “stuffing taster.” This version has just the right amount of sage. You can use whatever bread you have on hand, or even mix the ends of several loaves.

Provided by The Instant Pot College Cookbook by Julee Morrison

Prep Time 7 minutes

Cook Time 18 minutes

Yield 6 servings

Number Of Ingredients 10

1/2 cup unsalted butter (1 stick)
1 small onion (chopped)
2 celery stalks (chopped)
1 1/4 cups low-sodium chicken or vegetable broth
1 loaf of bread (toasted if desired and cubed (about 9 cups), 15-slice)
2 teaspoons fine sea salt
1/4 teaspoon ground black pepper
1 teaspoon dried sage
1 teaspoon dried oregano
1 1/2 cups Water (for steaming)

Steps:

  • Grease a 6-inch cake pan, spring-form pan, or stainless steel bowl with nonstick cooking spray.
  • Select Sauté and adjust the heat to Medium. Add the butter to the inner cooking pot. When it begins to foam, add the onion and celery. Stir for 3 minutes, until the onion is almost translucent. Stir in the broth.
  • In a large mixing bowl, toss the bread cubes with the salt, pepper, sage, and oregano. Pour the butter mixture over the bread and stir until the bread is coated. Transfer the stuffing to the prepared pan and use a spatula to spread it evenly.
  • Cover the pan with aluminum foil. Poke a small hole in the center of the foil to allow it to vent. Wash out the inner cooking pot.
  • Pour the water into the inner cooking pot and place a trivet in the bottom. Using a sling, lower the pan onto the trivet. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
  • Using the sling, lift the pan out of the pot. Remove the foil. Place a plate over the top of the pan and turn it upside down to release the stuffing onto the serving dish.

INSTANT POT® SAUSAGE DRESSING RECIPE | ALLRECIPES



Instant Pot® Sausage Dressing Recipe | Allrecipes image

Trying to shuffle different dishes that require different cooking temperatures on the big day can be challenging. Save yourself oven space and some hassle this holiday season by letting your Instant Pot® do some of the work for you.

Provided by Soup Loving Nicole

Categories     Side Dish    Stuffing and Dressing Recipes    Sausage Stuffing and Dressing Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 13

1 cup chicken broth, divided
1 large egg
½ pound sweet Italian sausage
2 tablespoons unsalted butter
1 small onion, chopped
2 ribs celery, chopped
1 (8 ounce) can diced water chestnuts, drained
¼ cup chopped fresh flat-leaf parsley
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground black pepper
5 cups plain stuffing bread cubes

Steps:

  • Whisk 1/2 cup broth and egg together in a mixing bowl. Set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and cook, breaking up with a spoon, for 3 minutes. Add butter, onion, celery, and water chestnuts. Cook 4 minutes more and turn pot off. Add parsley, salt, thyme, sage, and black pepper. Stir to combine. Add bread cubes to pot and pour egg mixture on top. Toss to combine.
  • Close and lock the lid. Select manual and set the timer for 6 minutes; allow 2 minutes for pressure to build. There will be no pressure to release in this step; when timer is up, carefully remove the lid and add remaining broth.
  • Close and lock the lid again. Select manual and set the timer for 5 minutes; allow 2 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove the lid and transfer dressing to a serving dish.

Nutrition Facts : Calories 607.7 calories, CarbohydrateContent 101.3 g, CholesterolContent 44 mg, FatContent 13.2 g, FiberContent 5.2 g, ProteinContent 19 g, SaturatedFatContent 5 g, SodiumContent 2684.7 mg, SugarContent 12 g

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