Hot Italian Sausage and Mushroom Stuffing


  • 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
  • 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.
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