Pressure Cooker Savory Sausage Stuffing is moist, rich, and packed with celery, cranberries, apples, and more!
Ooooooh guys it’s full Thanksgiving around here these days. I’m up to my ears in ham, stuffing, brussels sprouts, mashed cauliflower, sweet potatoes, and pumpkin everything! Good news for me, it’s actually COLD (50 degrees) in Austin today so I don’t feel so awkward walking around in my slippers, recipe testing and writing about cozy thanksgiving dishes. I know some of you have gotten your first snow already, so you’re probably full steam ahead, counting down the days to the holiday season!
I have to say, it’s been an adjustment moving to Texas after midwest then northern winters, but I’ve really started to embrace the fact that I can still go on walks without fear of falling on the ice and even sitting outside at restaurants for dinner with only maybe a light jacket. I do have a twinge of sadness for the glory of that first snow, but it’s quickly forgotten when I remember the shoveling, scraping your car, and nearly frostbitten fingers and toes.
Let’s talk about stuffing, errrrr dressing. This is technically a dressing because it’s not stuffed inside a bird, but I just like to call it stuffing and it’s my blog so imma call it what I want. And, we’re stuffing it inside a springform pan inside the pressure cooker, so there is some definite “stuffing” happening.
Okay, so this pretty basic but pretty amazing stuffing starts with a crusty loaf of sourdough bread. I got mine from my bread baking husband, but you can buy any loaf from your grocery store or local bakery. If it’s still pretty fresh, you’ll need to slice it, cut it into cubes, then bake them at a low heat in the oven until crispy. I threw mine on a baking sheet and baked at 250 for about 30 minutes.
While your bread is toasting, you can start prepping and cooking the rest of your ingredients. Everything but the egg and chicken stock will be sautéed in the pressure cooker, then removed and mixed with the bread and wet ingredients before pouring it all into your pan. I used my springform pan that fits cozily into my Instant Pot, but you can use any heat proof container that fits!
Once the stuffing is done, you can eat it right away or throw it into your oven to toast up the top and sides. It all depends on if you like your stuffing more on the moist or crispy side. This is a great recipe to make ahead of time and then reheat before Thanksgiving dinner or to make while the turkey is cooking and you’re trying to reclaim some oven space!
- ¼ cup butter
- ½ lb breakfast sausage
- ½ cup dried cranberries
- 1 apple, cored and diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, diced
- ½ teaspoon dried ground sage
- 1 teaspoon dried thyme
- 1 teapsoon salt
- ½ teaspoon pepper
- 1 lb sourdough bread, cut into cubes and toasted until dry
- 1 cup chicken stock
- 1 egg, lightly beaten
- In pressure cooker on sauté setting, cook sausage, cranberries, apple, onion, garlic, and celery in butter until sausage is browned and crumbly and veggies are starting to soften.
- Turn pressure cooker off then add sage, thyme, salt, and pepper. Stir to combine.
- Remove mixture to a large bowl then add bread, chicken stock, and egg. Stir until all bread is coated. If you like a more moist stuffing, you can add an extra ½ cup of chicken stock.
- Wash pressure cooker pot then pour 1 cup of water into bottom of pot and set trivet inside.
- Pour stuffing mixture into a greased 7 inch springform pan or another heat proof dish that fits inside your pressure cooker.
- Cover with foil, place on the trivet, and set to high pressure for 25 minutes.
- When time is up, do a quick release and either serve or place in the oven on the broil setting to toast the top and sides.
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