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Recipe for Stuffing – Homemade Stuffing with Sausage in a Pressure Cooker

There is heated debate over the terms for this bready side-dish. Is it “stuffing” or “dressing?”

One of my friends always tells the funny story of how as a child his grandma asked him to bring the dressing to the table, so he got out the Ranch and Thousand Island. He was slightly confused because they weren’t having salad that day, but he brought them over to the table anyway. When his grandma came back in she was flabbergasted, she meant turkey dressing! He had never heard the term, and they both had a good laugh. So even among family, the use isn’t always consistent.

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As you can probably guess, traditionally stuffing was the term used if the mixture was cooked directly in the animal it was accompanying, while dressing was used if it was baked along side. That makes this dish technically dressing.

Now the terms are generally interchangeable, and whatever you grew up using is likely the word you use. We always used the term stuffing in my family, so even though this isn’t baking in our turkey, I’m still calling it “stuffing.” And it is a very delicious, homemade stuffing that couldn’t get much easier to make.

This recipe is incredibly easy, and would be very easy to tailor to fit your favorite family stuffing/dressing recipe. We used sausage, but you could also use giblets (or both), and you could substitute corn bread for the crumbled bread if you prefer.

Here’s our basic homemade stuffing recipe:

1 lb sausage and/or giblets, casing removed and meat diced
3 T butter
1 medium onion, chopped
3 ribs celery, chopped
5 – 6 cups crumbled bread
Seasoning: 1 tsp salt, 1 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, 1/2 tsp sage
1.5 – 2 cups broth (vegetable, chicken, or even turkey, is fine)

First step, if you don’t buy the pre-made crumbled bread, is to make your own. Take some stale bread and slice it thinly. Place on a baking sheet, and drizzle with a little olive oil. Bake for 25 minutes at 400 degrees, flipping at least once. The bread should come out crispy like croutons. Then you can break them apart, or chop them to the consistency you’d like in your stuffing.

Then comes the stuffing itself:
Saute the meat in the melted butter. Make sure its thoroughly browned.

Then add in the chopped onion and celery until they become translucent, about 5 minutes.

Add in the crumbled bread and spices – toss well to mix.

Finally, add the broth. You’ll want the finished product to be wet enough to stick together if you squeeze it, but not so wet as to be mushy. Keep in mind that very little moisture will be lost by pressure cooking.

Place the whole mixture into a metal bowl, and top with a tight fitting lid or foil cover.

Add 1 cup water to the bottom of the pressure cooker, and place the bowl inside on the rack or stand so that the bottom of the bowl is not in the water.

Bring to pressure (15 psi) and cook for 15 minutes, then use the natural release method.

“I was 32 when I started cooking; up until then, I just ate.” ~Julia Child  

Why learn pressure cooking?
It’s 7 pm. The end of the work day stomach rumbles…

In one hand, a take out menu. In the other hand, the refrigerator door…its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.

It’s true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability… but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.

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