Instant Pot Bread Stuffing
Free up your oven on Thanksgiving Day! This Instant Pot Stuffing is a classic recipe that I’ve been making for decades—updated for the electric pressure cooker.
Stuffing is a MUST on Thanksgiving! But it can be really stressful trying to time everything to fit in the oven and be hot on the table at the right time.
Make your life easier by using your pressure cooker this Thanksgiving! You don’t have to worry about the bread stuffing drying out when you cook it in the pressure cooker. And you can crisp it up in your oven in a few minutes while the turkey rests.
How to Cook Thanksgiving Stuffing in the Instant Pot / Electric Pressure Cooker
This Instant Pot stuffing recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Mealthy MultiPot. Pressure cookers are the perfect moist environment for making stuffing. (See more of my favorite Pressure Cooker / Instant Pot Thanksgiving Recipes here.)
Difference Between Stuffing and Dressing
My mom always called it stuffing, so it just feels strange to call it anything else.
We had a lot of conversation in the Electric Pressure Cooker Facebook group on what to call this recipe—stuffing, dressing, filling, or something else!
Some people distinguish between the terms based on whether or not it’s cooked inside the bird. (But that distinction didn’t hold everywhere—many of you used only one term no matter where it cooked!)
Since there was no clear winner, I’ll keep calling this recipe stuffing even though it’s technically dressing.
Dry Bread Is the Secret to Great Pressure Cooker Stuffing
Use dry bread. You can leave your bread out to dry the day before. Or, you can toast it in the oven before cooking.
If you’re toasting it, I like to spread the cubed bread flat on a baking sheet and bake at 350°F for 20 minutes, stirring once or twice to ensure it toasts evenly. Cool the bread completely before you start the recipe.
Don’t skip this step! It helps the bread absorb moisture without becoming mushy.
Best Pan for Pressure Cooker / Instant Pot Stuffing
My family loves the crispy edges of the stuffing. (Does anyone else’s family fight over the corner piece?) I like to pressure cook stuffing in a bundt pan to maximize the crispiness—plus, having metal in the center of the dish helps it cook more quickly.
The half-size bundt pan holds a surprising amount of stuffing! I can fit my entire traditional oven recipe in my half-size bundt—about 10 cups of cubed bread.
However, since you use the pot in pot method for making this pressure cooker stuffing, you can use any oven-safe dish that will fit in your pressure cooker. If you use a cake pan or a springform pan, you may need to add extra cook time to ensure the middle is cooked through completely.
How to Know Your Thanksgiving Dressing Is Cooked Through
The easiest way is to use an instant-read thermometer. Your stuffing is done when the internal temperature has reached 160°F.
Crisp Up the Top
My family prefers a crispy stuffing, so to maximize crispness, we always turn out the pans to brown up the edges of the stuffing after the turkey is out of the oven. Two half-size bundts can fit on one standard-size baking sheet if placed corner to corner.
However, if you have a Ninja Foodi, Mealthy CrispLid, or Instant Pot Duo Crisp (review coming soon!), you can brown up the stuffing right in your cooking pot!
Make Ahead Thanksgiving Stuffing
You can cook Instant Pot bread stuffing the day before and crisp it up in the oven before serving. After pressure cooking, remove the stuffing from the bundt pan and allow it to cool to room temperature. Cover tightly and refrigerate. (This method also works well if you need to make several batches of Thanksgiving stuffing to feed a crowd!)
On Thanksgiving Day, once the turkey is out of the oven, bake at 350°F for 10 to 15 minutes until the stuffing is warmed through and crisp.
Use Your Own Seasonings
This recipe makes a great template for you to adapt your favorite stuffing recipe to the pressure cooker. Just make sure the amounts of bread are similar, then adjust your seasonings accordingly!
This recipe creates a salty, savory stuffing. If you use salted butter or full sodium broth, you may want to reduce the amount of salt you use in this recipe.
What’s your term for Dressing/Bread Stuffing? Let me know in the comments!
We made a fun video to show you how this Thanksgiving stuffing recipe comes together. The original recipe called for sauteing the onion and celery in a sauce pan on the stove. However, since many pressure cookers allow you to adjust the heat level of the saute feature, I’ve updated the recipe to prepare it in the pressure cooker itself, to save yourself from dirtying a pan
Pressure Cooker / Instant Pot Stuffing
Pressure cooker stuffing is a great new way to cook your Thanksgiving stuffing. It's quickly "baked" in the pressure cooker and then crisped up in the oven before serving.
Ingredients
- 1 1/4 cup reduced-sodium turkey or chicken broth
- 1/2 cup unsalted 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
Instructions
- Spray a 6-cup bundt pan with nonstick cooking spray. Set aside.
- Select Saute and adjust the heat to low. Melt the butter in the cooking pot. Add broth, celery, and onion and cook until tender, about 3 to 5 minutes. Add sage, poultry seasoning, salt, and pepper and stir until well combined. Remove from heat.
- Add the cubed bread to the cooking pot and gently stir until the bread is evenly coated.
- Press the bread into prepared 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.
- Wipe out the bottom of the pressure cooking pot.
- Pour 1 1/2 cups of water into the cooking pot and place a trivet in the bottom. Center the bundt pan on the sling and lower it into the pressure cooker. Be sure the sling doesn't interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the cook time for 15 minutes. When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove lid. Use the sling to carefully remove the bundt pan and set aside.
- Oven Directions: Preheat an oven to 350°F. Line a baking sheet with aluminum foil sprayed with nonstick cooking spray. Carefully unmold the stuffing on top of the foil. Put the preheated oven for 5 to 10 minutes to crisp up the stuffing.
- Ninja Foodi/Crisp Lid/Duo Crisp Directions: If you wish to crisp your stuffing inside the pressure cooker itself, after you remove the bundt pan, discard any remaining liquid and wipe out the cooking pot. Leave the stuffing in the bundt pan and return to the cooking pot. Lock your air fryer lid in place and cook at 350°F until stuffing reaches desired crispness.
Notes
*Spread the cubed bread flat on a baking sheet and bake at 350°F for 20 minutes, stirring occasionally to ensure the pieces toast evenly. You can also use day-old stale bread.
**If your pressure cooker doesn't allow you to saute on low, you can combine the butter, celery, onions and broth in a saucepan on medium-low heat.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 1223mgCarbohydrates: 49gFiber: 3gSugar: 7gProtein: 12g
Nutrition information is calculated by Nutritionix and may not always be accurate.
This recipe is one of my Pressure Cooker Thanksgiving recipes. Check out the other recipes in the series!
Make your Thanksgiving dinner faster and easier by using your electric pressure cooker! These Instant Pot Thanksgiving Recipes taste like traditional Thanksgiving classics but come together in much less time. This pressure cooker turkey breast is the remedy to dried-out oven-roasted white meat on your holiday table. Stop boiling your potatoes! Instant Pot Mashed Potatoes are the best, boil-free method to make everyone’s favorite side dish. Crisp on the outside and soft and creamy on the inside, this Instant Pot stuffing is "baked" in the pressure cooker and crisped up right before serving. Creamy sweet potatoes dressed up for Thanksgiving with a sweet, crunchy brown sugar pecan topping. (Recipe also includes a marshmallow topping option.) Cranberry jelly is quick and easy, and SO much better tasting when you make it at home in your pressure cooker. Take your gravy to the next level—homemade turkey stock tastes like it has simmered on the stove for hours, but it's ready in a fraction of the time. This Pressure Cooker Pumpkin Pie has a classic pumpkin pie filling in a crumbly Pecan Sandies cookie crust, so it's perfect for the pressure cooker! For the non-traditional pumpkin lovers, this cross between cheesecake and pumpkin pie is amazing when topped with creamy caramel and crunchy pecans. The Best Instant Pot Thanksgiving Recipes
Tender Turkey Breast
Creamy Mashed Potatoes
Stuffing (aka Dressing)
Sweet Potato Casserole
Homemade Cranberry Jelly
Homemade Turkey Stock
Classic Pumpkin Pie
Pumpkin Caramel Pecan Cheesecake
Hi made this today using a cheesecake pan. Didnt have the other one. Came out wonderful. No more using the stove etc to make stuffing. Easy simple. thank you.
Great idea to sub a cheesecake pan. Thanks Marsha!
I just couldn’t wait for Thanksgiving to try your “stuffing” recipe. I also added 3/4 cup of large green raisins and a diced medium apple. This added a hint of sweetness and kept the stuffing moist. That was my breakfast this morning. Thanks for the great ideas and Happy Thanksgiving.
Thanks for sharing David – what a fun way to change it up.
I like cornbread dressing. Would I just use cornbread instead of the bread?
Hi Connie – I haven’t tried it, but lots of people use toast cubed cornbread instead of bread. Just adjust your liquids so you have enough to make the cornbread moist.
Good morning,
Sounds great! Any adjustments for an 8 quart ? Also, would brioche or Challah bread work?
Happy Thanksgiving
Hi Judith – a larger pan will fit in the 8 quart – so your cook time would need to be longer if you made 1.5 times the recipe for a larger pan. If you’re using the 6 cup bundt pan the cook time is the same. You’ll want to use 2 cups of water underneath the pan in the 8 quart. Yes, brioche or Challah bread would work. Enjoy!
I’m still new to the Instapot. I have an 8 qt Instapot and my full-size bunt pan won’t fit. I have two 6 inch cake pans, do you think I can stack them on top of each other? If so, would you cover them both with foil? Thamks!
Hi Michelle – you’ll need to put a trivet on the bottom below the cake pan, so I don’t think two 6 inch cake pans will fit. But you can give it a try with just the pans. Make sure you have enough room so they don’t interfere with the lid locking in place. If you have a pizza screen you can put that between the pans and you wouldn’t need foil on the bottom pan.
Thank you for your reply! I will see what I can make work 🙂 Looking forward to trying it out.
I usually use Pepperidge Farms Dry stuffing mix and cooked sausage for my dressing. Are there any adjustments that I should make? Thank you in advance for your help.
Hi Leslee – the only adjustment I would make is to add the liquid a little at a time, and add more until the consistency is right. It won’t absorb very much moisture while it’s cooking.
Great! I will do a trial run before the big day! Thank you so much.
So when you say “one loaf of bread” does that mean 6 cups of bread? Some loaves are bigger than others is why I ask. Looks delicious and easy too!
Thanks Mary – it’s definitely easy and delicious! I generally buy a 20 oz. loaf of Wonder Bread.
I don’t see where you give the size Instat Pot used. I have a six quiart which doesn’t measure very big. Will this bundt pan fit that? Thanks. Love the idea and sure hope it will!
Hi Linda – yes, all my recipes are created using a 6 quart pressure cooker. The half size bundt pan fits perfectly in the 6 quart pressure cooker.
Thanks so much, Barbara, for your quick response. I’m going to try this. Love your recipes!
That’s so nice – thanks Linda!
From my grandmother’s recipe, I also added some diced Granny Smith apples and chopped chestnuts. And it really does taste better the next day. Thanks Barbara for all of your great recipes.
It sounds like a delicious addition. Thanks for sharing David!
I have a mini, and my buddy pan holds 3 cups. Should I pressure cook for less than 15 minutes, do you think? Also I think 1 cup of water under thectrivet is enough, yes?
Hi Suzanne – you can probably use half the time for the 3 cup bundt pan. I would try 8 minutes with 1 cup of water under the trivet. Enjoy!
My bundt pan will not fit in our IP. Found the suggestion to use the 7 c Hocking glass container, which I will try. Do I still need to poke a hole in the foil covering the bowl?
Hi Kathleen – no, no need to poke a hole in the foil covering a bowl.
Can I use a bag of stuffing mix instead of bread cubes?
Hi Mary – yes you can use a bag of stuffing mix, just adjust the liquid so all the bread is moistened.
Brilliant! I love that you served it in a bundt pan. So creative.
This is really a great idea! Thank you so much for sharing!
Wow, such a great idea! Love it shaped like that!
I can’t belive how easy this is!
Brilliant, brilliant, brilliant!! So tasty and easy to make.
This is a great way to free up the oven on thanksgiving!
Brilliant! So flavorful made in the IP!!!
Do you think this would work with any stuffing recipe, like if it included eggs? Would you up the cooking time?
Hi Shanna – I think it would work with any stuffing recipe. I would use the same cook time and check with an instant read thermometer that it’s 165 °F.
Wow! I have been making it this way for going on five years. Thanks again, Barbara. My favorite thing to cook in the pressure cooker is still Beef Stew. Yum.. I haven’t ever had a good beef stew until I got my pressure cooker.
ROSE WORTHEM — DECEMBER 27, 2013 @ 9:38 AM REPLY
I made this for Christmas and everybody loved it. I liked it but to me and my husband it had just a tad but too much seasonings. I will definitely make this again. It was a hit at dinner. I could not find the medium bundt pan so I bought and used a 7 cup anchor hocking glass bowl, it looked beautiful and worked out so well. Barbara thank you for your glorious recipes. I love my electric pressure cooker and your recipes are helping me to use it more. My sister and niece loved it so much they are going to get one too. Thanks!!!
BARBARA SCHIEVING — DECEMBER 27, 2013 @ 9:55 AM REPLY
Hi Rose – thanks for taking the time to comment. It’s helpful to know it worked well in a glass bowl. I’m so glad you’re enjoying my recipes. I think it’s hard not to love the electric pressure cooker. It really is so easy. I’d love to hear what’s your favorite thing to pressure cook.
I don’t cook with non stick coated cookware (which was a selling point for insta pot’s stainless steel inner pot) and nor with silicone which can introduce unwanted lingering flavors over time. The only bundt pan I could find was glass and I only buy the borosilicate (less lightly to shatter changing from heat to cold) glass cookware. Simax Glassware 5031 Sculptured Cake Form Bundt Pans. Borosilicate glass – Microwave, Oven, Freezer and Dishwasher safe. 1.3 Litre capacity. 8 inch diameter by 4 inches deep. Contains no cadmium or lead. 10-Year guarantee. I have the 8qt Insta Pot so if measurements are accurate.
Other than making sure my aluminum foil is folded enough to handle the weight when extracting from the inst pot, is there anything I need to change since I am using glass. I am so looking forward to trying this recipe.
Hi Renee – thanks for sharing the info on the bundt pan. It looks like a great pan and I ordered one for myself to try. I don’t think you’ll need to make any changes. Enjoy!
If you make it the day ahead, how long would you put it the oven the day of serving to reheat?
Hi Gloria – about 10 to 15 minutes at 350 degrees F.
You could put a little bit of cranberry sauce in the middle for color, or I know it sounds whacky, but a bowl of gravy!
Both fun ideas – thanks for sharing Karen!
For us in Alabama is dressing and it’s always cornbread based. I think your recipe will work well in the oven and I’m anxious to try it. I think it was your recipe for Creamy Chicken & Wild Rice Soup. Big hurry with the family so I took it to church for a potluck dinner and every drop was eaten. I was just told today that I better bring it again for the upcoming dinner! Thanks so much for all the unique recipes.
Thanks Becky! So nice to hear.
Hi Barbara. I don’t have a loaf of bread just loose bread cubes, so many cups of bread cubes should I use? Thanks.
Hi Brenda – about 10 cups. Enjoy!
Thank you Barbara.
This seems more complex than just sticking a pan in the oven for about the same total time with much less hassle. Does this in some way improve the texture or something or was this just an experiment to show it is possible?
Hi Jim – one of the big advantages is that you can cook the stuffing while the turkey is in the oven.
I think it’s PRESENTATION as well. This is a truly unique idea and must look great on the table!
Thanks Candy!
I want to use a larger bundt pan in my 8 qt and scale up the recipe but I wonder how to adjust the cook time? Any advice?
Hi Olga – if a full size (12 cup) bundt pan will fit in your 8 quart, I would double the ingredients and double the time. Let me know how it goes 🙂
I have the 8 qt and just found this recipe. My full size bundt pan won’t fit. Getting ready to order a 6 cup – just for this!
Great – it’s such a fun way to do the stuffing! Enjoy!
I plan on making this in a full size bundt pan with a 12qt PC, doubling the recipe. Would the 1 1/2 cups of water still be enough?
Hi Karen – yes, 1 1/2 cups water will be plenty. Enjoy!
I make stuffing with ground sausage in it. How could I go about doing that with this recipe? Would I cook it first, then add it? That’s what I do with my baked version.
Hi Ang – yes, I would brown the sausage first, drain it on paper towels, and then just mix it in without any other changes to the recipe. Happy Thanksgiving!
Could you just mix all the ingredients and place inside the pressure cooker , or do you need to put it in some kind of pan?
Hi Ken – yes, you need to put it in a pan.
I would like to do my traditional cornbread dressing like this because it tends to dry out in the oven if not cooked along with the turkey/chicken. Do you think the time would be the same? The recipe has raw egg in it and the bread that is added is not toasted or cubes.
Hi Ann – I haven’t tried it, but I think it should work fine with no change in the cook time. The egg should be enough to bind it together to hold shape, but if it doesn’t unmold well, then I’d just pile it in a casserole and smooth and toast the top.
Thank you. I will let you know how it works.
I would like to bake the stuffing while I am cooking the turkey in the pressure cooker. Any idea how long and what temperature I should use?
Hi Tammy – it was a recipe on Barbara Bakes that I converted to the pressure cooker recipe. Here’s the link http://www.barbarabakes.com/australian-thanksgiving/ I like eating turkey year round too. Enjoy!
Hi Tammy – it was a recipe on Barbara Bakes that I converted to the pressure cooker recipe. Here’s the link http://www.barbarabakes.com/australian-thanksgiving/ I like eating turkey year round too. Enjoy!
I have a recipe for meant loaf I love and it used stuffing….could this be done in press cooker and if so what kind of pan…I make it in a round cake pan in my nuwave now …thank you
Hi Marlene – I have seen some people make meatloaf in a pan in the pressure cooker, but I prefer to make it on a foil sling so the fat drains away. https://www.pressurecookingtoday.com/bbq-bacon-meatloaf/
THANK YOU FOR THE REPLY….
Made two versions of the above recipe and added sausage. The other I bought gluten free stuffing for the other. I was amazed that the one (non glueten) came out of the bundt pan after a few minutes of sitting around. The other one I had to made due and put a wad of tin foil in the center to make it a mock bundt pan. And I put pads of butter on each one and passed it through the oven to crisp it up. Very nice I will do it again.
Do you have any special advice for using a springform instead? My pressure cooker is not quite big enough to fit my bundt pan or an angel food cake pan and I can’t find any pans small enough to fit.
Hi Janice – a think a springform pan will work just fine. It may take a little longer time to “bake” because the bundt cooks from the center out as well.
It should work just fine in a springform pan. It may just take a little longer to cook, but just check it and see if the center is hot.
Hi Barbara. I did a trial run on this dish this evening. It is very similar to my mom’s recipe. I did modify it slightly to be more like hers. I added 2 eggs and a 1/2 c corn meal. I think it was a little dry…maybe because of the corn meal? I don’t know, but I will probably add a little more broth next time. Also, 13 minutes in the oven and it still wasn’t very crispy on the outside. If I add more time, it might dry out even more. Maybe the extra broth will work? Thanks for the recipe. I’m excited to serve this for Thanksgiving.
In answer to your stmt. of not ever hearing anyone calling it dressing. What about Turkey and Dressing, that’s all I’ve ever heard it called, not Turkey and Stuffing.
I made this today and added some browned sausage to it. It was so good, as was the presentation.
Thanks so much for the recipe. A keeper!
Hi Barbara,
I would like to make this. It looks amazing! IQuestions: how many cups of cubed bread did you get from a loaf a bread since they do come in various sizes? Also did you use white bread or whole wheat, etc?
Thanks.
Thanks! I just used a standard US loaf of white bread that has about 20 slices.
Wonderful! Thanks for the quick response. I will be making it this weekend.
What size is a half bundt pan? Where can I find one?
Thanks.
Hi Leesa – it’s a 6 cup bundt pan. There’s a link to it on Amazon at the bottom of the post.
Disregard my question. I see the link to it on the page. Sorry 🙁
Thank you. I just placed my order.
Barbara, since I am so lazy, would you think you could use just the plain old standby box variety stuffing?
Hi Auntie 🙂 I don’t see any reason that boxed stuffing wouldn’t work. Just use the package directions to prepare it, and then cook it in the pressure cooker.
Thanks, will let you know how it works
I made this for Christmas and everybody loved it. I liked it but to me and my husband it had just a tad but too much seasonings. I will definitely make this again. It was a hit at dinner. I could not find the medium bundt pan so I bought and used a 7 cup anchor hocking glass bowl, it looked beautiful and worked out so well. Barbara thank you for your glorious recipes. I love my electric pressure cooker and your recipes are helping me to use it more. My sister and niece loved it so much they are going to get one too. Thanks!!!
Hi Rose – thanks for taking the time to comment. It’s helpful to know it worked well in a glass bowl. I’m so glad you’re enjoying my recipes. I think it’s hard not to love the electric pressure cooker. It really is so easy. I’d love to hear what’s your favorite thing to pressure cook.
Morning Barbara! Here in Málaga I am getting everything ready for Thanksgiving with the family and am thinking of trying your stuffing in a bundt pan as there is never enough stuffing for all!! My question is on the pressure cooking time… I use a Kuhn Rikon super fast pressure cooker where chick peas are ready in eight minutes and 15 minutes for the stuffing/dressing seems like a long time to me. Is your pressure cooker a traditional one? Any suggestions? Thanks. Will keep a look out for your answer and Happy Thanksgiving wherever you are!!
Morning Isabel! I use an electric pressure cooker, but I’ve found the times to be very similar to stove top pressure cookers times when I’ve adapted a recipe from a stove top recipe. I based the cooking time on bread pudding recipes, but since there isn’t a custard to set, you could certainly try reducing the cooking time. The pot within a pot method does require a bit longer cook time. Since you’re cooking the stuffing in a covered, moist environment I don’t think there’s a problem with cooking it in your Kuhn Rikon for 15 minutes. Wishing you a wonderful Thanksgiving from Utah!
Thanks so much for your quick reply!! :-). I will follow your suggestions and let you know how it works out… When you have time take a look at our family retreat/business where we will be celebrating oue turkey feast… http://www.nuevespigas.com. til next time!!
I excited to try this this year! I’d like to use cornbread, though…what do you think? And I’m wondering how much I should make (I’m gonna bake the bread the day before) – your recipe says one loaf, which I’m assuming means a regular white bread loaf. I use those boxes of jiffy corn bread, baked in an 8×8 baking dish.
Thanks!
Yes, a regular loaf of white bread. Lately I’ve been buying Oroweat’s Country Buttermilk bread for my stuffing. It weighs 1.5 lbs. I’m never made cornbread stuffing, so it’s hard to say, but it your recipe makes a 9×13 pan of stuffing it should fit in the half size bundt pan. Let me know how it goes.
Those boxes make an 8×8 pan so I guess I’ll do two…and see how it goes! I have never made cornbread stuffing either, and I’m making a traditional stuffing anyway. I keep reading about cornbread stuffing so I’m gonna make this one as a second stuffing…the more the merrier I guess! I’ll let you know how it turns out. Oh, and I’m also making your pumpkin cheesecake in my pc — it turned out so well a few weeks ago I can’t not make it!
What a great idea – IF crisping it up in the oven really will produce a crunch-enough crust. For several of us, it’s all about the stuffing crust, enough so that I usually make stuffin’ muffins. Your thoughts?
You’ll definitely be pleased with the crunchy crust you’ll get cooking it this way. The longer you leave it in the oven, the crispier it gets.
Thanks, I’ll try a sausage and poblano mini version tonight as a pretest for next week’s big dinner.
I’ll look forward to hearing how you liked it.
What size bunt pan did you use?
Hi Jean – it’s a half size bundt pan, 6 cups. There’s a link near the top of the post.
Thank you very much. I will be trying this for Thanksgiving. Love all of your recipes!!
Thanks Jean! Please let me know how you like it.
I should have said that the sausage became part of the stuffing. Really good with that 3/4 to 1 pound of crumbled, fried sausage.
What a GREAT idea! I’m absolutely going to do this this year. I hate trying to juggle oven space – now I won’t have to. Thanks!
Your stuffing recipe looks just about like mine…..and what a great idea to bake it in the pressure cooker……Barbara, you’re a genius I’m tellin’ ya! You find so many cool new ways to use a pressure cooker for cooking AND baking.
Oh-and growing up here in New England-around these parts, whether inside the bird or outside, we’ve always called it “stuffing”………..I sure don’t get technical on the name-I just call it GOOD. I agree with Gayle-dressing is for salads. 🙂
Now all I need to do is find a pan that will fit inside my pressure cooker.
Thanks for the super stuffing recipe, Barbara.
Thanks Carol! Your comments always makes me smile.
I love that you cooked this in a bundt pan. Your recipe is similar to the one my mom used except that she browned pork sausage first then sauted the onion and celery in some of the drippings. I still like it that way best. We always called it stuffing regardless of where it’s cooked. Dressing is for salads in my vocabulary.
Sounds wonderful Gayle. I’ve wanted to add sausage for a while now. I know I’d love it. My husband on the other hand likes his traditional stuffing.