Ingredients
Scale
- 1/4 cup butter (affiliate)
- 1/2 lb breakfast sausage
- 1/2 cup dried cranberries
- 1 apple, cored and diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 1/2 teaspoon dried ground sage
- 1 teaspoon dried thyme
- 1 teapsoon salt
- 1/2 teaspoon pepper
- 1 lb sourdough bread, cut into cubes and toasted until dry
- 1 cup chicken stock
- 1 egg, lightly beaten
Instructions
- 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 1/2 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.
- Prep Time: 10 mins
- Cook Time: 45 mins