Name: Holiday Stuffing
Prep time: 7 min
Cook time: 18 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup unsalted butter (1 stick); 1 small onion (chopped); 2 celery stalks (chopped); 1 1/4 cups low-sodium chicken or vegetable broth; 1 loaf of bread (toasted if desired and cubed (about 9 cups), 15-slice); 2 teaspoons fine sea salt; 1/4 teaspoon ground black pepper; 1 teaspoon dried sage; 1 teaspoon dried oregano; 1 1/2 cups Water (for steaming)

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.

Course

Side Dish

Cuisine

American

Difficulty

Easy

Browse Category

Kid-Friendly, Side Dishes

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Bread, Butter, Celery, Onion

Prep Time

7 minutes

Cook Time

18 minutes

Servings

6 servings

Ingredients

1/2 cup unsalted butter 1 stick
1 small onion chopped
2 celery stalks chopped
1 1/4 cups low-sodium chicken or vegetable broth
1 loaf of bread toasted if desired and cubed (about 9 cups), 15-slice
2 teaspoons fine sea salt
1/4 teaspoon ground black pepper
1 teaspoon dried sage
1 teaspoon dried oregano
1 1/2 cups Water for steaming

Course

Side Dish

Cuisine

American

Difficulty

Easy

Browse Category

Kid-Friendly, Side Dishes

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Bread, Butter, Celery, Onion

Prep Time

7 minutes

Cook Time

18 minutes

Servings

6 servings

Ingredients

1/2 cup unsalted butter 1 stick
1 small onion chopped
2 celery stalks chopped
1 1/4 cups low-sodium chicken or vegetable broth
1 loaf of bread toasted if desired and cubed (about 9 cups), 15-slice
2 teaspoons fine sea salt
1/4 teaspoon ground black pepper
1 teaspoon dried sage
1 teaspoon dried oregano
1 1/2 cups Water for steaming

Instructions

PREPARE THE PAN.

Grease a 6-inch cake pan, spring-form pan, or stainless steel bowl with nonstick cooking spray.

SAUTÉ THE VEGETABLES.

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.

MAKE THE STUFFING.

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.

PRESSURE COOK.

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.

FINISH THE RECIPE.

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.

The Instant Pot College Cookbook by Julee Morrison

Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs. Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love. Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post. Find Julee online at MommysMemorandum.com. Book description: The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals. Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals. From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu. The Instant Pot® College Cookbook includes: • Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ. • 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more! • Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets. Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.