Hot Italian Sausage and Mushroom Stuffing

Our stuffing recipe uses homemade sourdough croutons as a slightly tangy base and perfect accompaniment to the rich italian sausage and earthy winter herbs. Make sure the top of the stuffing is dark and golden to create the perfect texture sensation.

Cuisine

American, Italian

Course

Dinner, Side Dish

Difficulty

Medium

Duration

1 hour and 15 minutes

Cooking Technique

Air Fry, Pressure Cook, Sauté

Keywords

1 hour and 15 minutes, 8-10 servings, air fry, american, baby bella mushrooms, chicken stock, cook 50 min, cup water, cut into 1-inch cubes (6 cups), diced, dinner, divided, eggs, ground hot italian sausage, hot italian sausage, Instant Pot Culinary Team, italian, medium, minced rosemary, minced sage, minced thyme, olive oil, prep 25 min, pressure cook, quartered, salt, sauté, side dish, sourdough loaf, unsalted butter, whisked, yellow onion

Prep Time

25 min

Cook Time

50 min

Servings

8-10 Servings

Ingredients

1 sourdough loaf, cut into 1-inch cubes (6 cups)
4 tbsp olive oil
3 celery stalks, diced
2 large carrots, diced
1 yellow onion, diced
4 tbsp unsalted butter
4 tbsp olive oil, divided
2 tsp salt
1/4 cup minced sage
1/4 cup minced thyme
2 eggs, whisked
1/4 cup minced rosemary
1 lb baby bella mushrooms, quartered
28 oz ground hot Italian sausage
4 cups chicken stock
1 cup water

Instructions

Set cooking rack in the inner pot. Toss bread cubes with olive oil. Air Fry at 385°F for 5 Minutes each in two separate batches. Set aside.
Remove cooking rack. Pre-heat the Saute function at Level 5 for 20 Minutes. Add butter and 2 tbsp olive oil. Once melted, add celery, carrots, onion, and salt. Sauté for 5-7 Minutes , or until fragrant and wilted.
Add sage, thyme, rosemary, and mushrooms. Sauté for another 3-5 Minutes until mushrooms release some moisture. Remove all from the inner pot and set aside in a bowl.
Add 2 tbsp olive oil and ground sausage. Sauté for 5-7 Minutes until browned.
Add the mushroom onion mixture and the toasted sourdough cubes to the pot with 2 cup chicken stock. Stir to combine.
In a separate bowl, whisk together eggs and the remaining 2 cup chicken stock. Pour over stuffing and mix to combine. Remove from the inner pot and set aside.
Pack the prepared stuffing into an 2.5 qt CorningWare French White Casserole Dish. Place the dish on the steamer basket in the inner pot, or create an aluminum foil sling to help remove the dish after cooking.
Add 1 cup water around the dish. Pressure Cook on High for 15 Minutes with a quick release.
Press Cancel then Air Fry at 400°F for 15-17 Minutes, or until the top is brown and crispy. Serve warm.