138
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 3⁄4 cup
PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 45 mins
Stuffing is too delicious to just serve at holiday meals! Instead of using gobs of butter, this version stays moist and flavorful with the help of antioxidant-rich pumpkin purée.
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Quick |
2 tbsp olive oil
1⁄2 large yellow onion, finely chopped
2 tbsp chopped fresh sage
2 tsp chopped fresh thyme
1⁄2 tsp kosher salt
1⁄4 tsp freshly ground black pepper
4 cups day-old, whole-grain bread cubes
1⁄2 cup fresh or canned pumpkin purée
11⁄2 cups From-Scratch Chicken Stock or low-sodium chicken stock
1. Select Sauté, and add the olive oil to the inner pot. Add the onion, sage, and thyme, kosher salt, and pepper. Sauté for 3 minutes, or until the onions are soft and translucent. Transfer to a large bowl and set aside.
2. Remove the inner pot from the base, wash in hot soapy water, and return to the base. Place the steam rack in the inner pot, and add 1 cup water.
3. Add the bread cubes and pumpkin to the onion mixture. Mix well. Add the chicken stock, 1⁄2 cup at a time, until the mixture is moist, but not saturated. (You may not need the full amount.)
4. Transfer the mixture to a 1-quart soufflé dish and loosely cover with aluminum foil. Carefully lower the dish into the inner pot. Preheat the oven to 400°F (204°C).
5. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 10 minutes. When the cook time is complete, quick release the pressure.
6. Remove the lid. Carefully remove the dish from the inner pot and transfer to the oven. Bake for 5–7 minutes, or until the top is golden brown. Serve warm.
Total fat 6g Saturated fat 1g |
Cholesterol 0mg Sodium 293mg |
Carbohydrates 15g Dietary fiber 2g |
Sugars 3g Protein 7g |