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Thanksgiving Stuffing

Thanksgiving Stuffing

Recipe Type:  Holiday Recipes
Servings  4
2    baguette, cut into cubes  
8  ounce  ground sausage  
3    stalks celery, diced  
0.5    medium onion, diced  
8  ounce  mushroom, quartered  
1    large carrot, diced  
0.5  cup  chicken stock  
4  ounce  butter  
1.5  teaspoon  poultry seasoning  
1  teaspoon  thyme, chopped  
1  tablespoon  parsley, chopped  
0.5  teaspoon  salt  
0.5  teaspoon  Freshly ground black pepper  



  1. Place the Inner Pot into the Pressure Cooker.
  2. Press the SOUP/STEW button to set for 10 minutes.
  3.  Melt butter. Add ground sausage. Sauté until brown.
  4. Add vegetables. Sauté for 4 minutes. Add seasonings.
  5. Add stock and Fold in cubed baguette.
  6. Secure the Lid on the Cooker. Lock the Lid and switch the Pressure Release Valve to Closed.
  7. Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM.  Press the CANCEL button. Switch the Pressure Release Valve to Open. Do not remove Lid until steam is released completely.
  8. Serve or

Optional: Transfer to an oven safe dish and bake in oven for 20 minutes at 400 degrees for added crispness.