A great new way to cook your Thanksgiving stuffing this year. Quickly “baked” in the pressure cooker and then crisped up in the oven before serving.
Do eat stuffing for Thanksgiving or dressing. My mom always called it stuffing. In fact, growing up I don’t think anyone ever called it dressing. Apparently, the only difference between stuffing and dressing is where you bake it. Stuffing cooks inside the bird and dressing bakes in a dish. However, I decided to call this recipe stuffing even though it’s technically dressing.
I’ve made stuffing in the pressure cooker twice now. The first time I made a half a batch because I didn’t think the half size bundt pan would hold the entire loaf of bread, but the second time I made the entire recipe and it looked even better.
The great thing about making stuffing in the bundt pan is when you put it in the oven to crisp up there are more outside edges to get crispy – my family loves the crispy part. Toasting the bread before making the stuffing helps keep the stuffing from clumping together after you add the wet ingredients, and makes a better stuffing.
I plan to “bake” my stuffing in the pressure cooker this year and I may have to make two batches, because this stuffing was gobbled up so quickly. I’m even considering cooking the stuffing the day before and then just crisping it up in the oven after I take the turkey out.
Stuffing in the Pressure Cooker
- 1 1/4 cup turkey or chicken broth
- 1/2 cup butter
- 1 cup celery, chopped
- 1 medium onion, chopped
- 1 loaf bread, cubed and toasted*
- 2 teaspoons salt
- 1 teaspoons sage
- 1 teaspoons poultry seasoning
- 1/4 teaspoon pepper
Simmer butter, broth, celery and onion until tender. Add spices. Pour over bread. Mix well.
Stuff into a 6 cup bundt pan. Cover with foil and poke a hole in the middle of the tin foil. Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it lengthwise twice.
Pour 1 1/2 cups of water into the pressure cooking pot and place the trivet in the bottom. Center the bundt pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 15 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release the pressure. When valve drops carefully remove lid.
Remove bundt pan and unmold stuffing on to a foil lined baking tray sprayed with non-stick cooking spray. Put in preheated 350° oven for 5 – 10 minutes to crisp up the stuffing.
*Cube the bread and toast on a rimmed cookie sheet in 350º oven for 20 minutes stirring occasionally. Cool bread before continuing with recipe.
The first time I made stuffing in the bundt pan, I thought I should fill the middle with something, so the second time I made some roasted vegetables to put in the middle. What else would be fun to put in the middle?