Thanksgiving Stuffing
Thanksgiving Stuffing
Recipe Type: Holiday Recipes
Servings 4
Ingredients
2 baguette, cut into cubes
8 ounce ground sausage
3 stalks celery, diced
0.5 medium onion, diced
8 ounce mushroom, quartered
1 large carrot, diced
0.5 cup chicken stock
4 ounce butter
1.5 teaspoon poultry seasoning
1 teaspoon thyme, chopped
1 tablespoon parsley, chopped
0.5 teaspoon salt
0.5 teaspoon Freshly ground black pepper
8 ounce ground sausage
3 stalks celery, diced
0.5 medium onion, diced
8 ounce mushroom, quartered
1 large carrot, diced
0.5 cup chicken stock
4 ounce butter
1.5 teaspoon poultry seasoning
1 teaspoon thyme, chopped
1 tablespoon parsley, chopped
0.5 teaspoon salt
0.5 teaspoon Freshly ground black pepper
Directions
- Place the Inner Pot into the Pressure Cooker.
- Press the SOUP/STEW button to set for 10 minutes.
- Melt butter. Add ground sausage. Sauté until brown.
- Add vegetables. Sauté for 4 minutes. Add seasonings.
- Add stock and Fold in cubed baguette.
- Secure the Lid on the Cooker. Lock the Lid and switch the Pressure Release Valve to Closed.
- Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. Do not remove Lid until steam is released completely.
- Serve or
Optional: Transfer to an oven safe dish and bake in oven for 20 minutes at 400 degrees for added crispness.
