This is part 1 of a few recipes that I made doing a trial run for Thanksgiving! Now this isn’t something you would want to do if you are having a crowd, but for a gathering of 2-4 people would be perfect!
The other day, Aldi’s had their white bread for 60 cents a loaf, I haven’t seen prices that low since the 1970’s! I grabbed a couple loaves, should have gotten more and put them in the freezer for later. I know a lot of people use Italian bread, but i have always used sliced white bread in my stuffing.
The first thing you need to do is preheat your oven to 350 degrees. Take a cookie sheet and tear apart all the bread because we are going to put it in the oven for 20 minutes to dry it out. We don’t want to “toast” it to the point it turns brown, but just make it a little crusty.
While the bread is in the oven, take 1 stick of butter (1/2 cup), one onion chopped and one green pepper chopped.
Melt the butter in the skillet and saute´ the onion and green pepper until they soften and become slightly tender. They will also cook in the Instant Pot when we cook the stuffing.
Once the bread has toasted put into a large bowl. Add salt, black pepper and sage. This is what I use in my stuffing, but you can use whatever vegetables and spices you like. You can add some poultry seasoning too, but I didn’t have any so omitted it.
We like lots of black pepper! 🙂
Pour the butter, onion and green pepper mixture into the bread mixture. Add 1 1/4 cups of chicken or turkey broth. Start out with 1 cup, then add extra if needed. Depending on how dry your bread cubes are determines how much broth you will need.
Mix together, this is where I get in there with my hands to get it all incorporated.
Take your 6 cup bundt pan and spray it with cooking spray.
Then fill the bundt pan with the bread stuffing.
Next, take foil and completely cover the stuffing. Poke a hole in the center with a sharp knife.
Place your trivet inside you Instant Pot inner liner. Add 1 1/2 cups of water to the IP.
Make a sling by folding a 28″ inch piece of aluminum foil until it is about 2″ wide.
Place the bundt pan in the middle of the sling and lower the pan onto the trivet inside your IP.
Fold the ends of the sling on top to get them out of the way.
Put the lid on and seal.
Using the manual button, set it to 15 minutes at high pressure.
Once it has completed cooking, do a natural pressure release for 10 minutes and then do a quick release.
Remove the stuffing and turn upside down onto a cookie sheet lined with foil.
I cooked the turkey breast next and so 15 minutes before it is done, you will preheat the oven again to 350 (I just left my oven on from previous use) you will pop the stuffing that is on the cookie sheet, into the oven for 10 minutes to reheat and crisp the outside a little.
Once it is ready, put on serving plate, the turkey breast takes 35 minutes to cook and it will be done now too!
Everyone always likes extra stuffing at Thanksgiving, so if you are stuffing a big turkey, you can always make extra stuffing in your Instant Pot.
I will be posting more recipes on my Thanksgiving Dinner that include the turkey breast and pumpkin cheesecake!
Thanks for stopping by and come back soon!
