Holiday Stuffing

By: The Instant Pot College Cookbook by Julee Morrison

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.

Cuisine

American

Course

Side Dish

Difficulty

Easy

Duration

30-60 min

Diet

Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, american, celery stalks, contributed, cook 18 min, dried oregano, dried sage, easy, fine sea salt, ground black pepper, loaf of bread, low-sodium chicken or vegetable broth, prep 7 min, pressure cook, sauté, side dish, small onion, The Instant Pot College Cookbook by Julee Morrison, unsalted butter, vegetarian, water

Prep Time

7 min

Cook Time

18 min

Servings

6 servings

Ingredients

1/2 cup unsalted butter
1 small onion, chopped
2 celery stalks, chopped
1 1/4 cups low-sodium chicken or vegetable broth
1 loaf of bread, toasted and cubed
2 tsp. fine sea salt
1/4 tsp. ground black pepper
1 tsp. dried sage
1 tsp. dried oregano
1 1/2 cups water

Instructions

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. Enjoy!