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.
1loaf of breadtoasted if desired and cubed (about 9 cups), 15-slice
2teaspoonsfine sea salt
1/4teaspoonground black pepper
1 1/2cupsWaterfor steaming
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.
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.