Super Moist Cornbread Dressing

Super Moist Cornbread Dressing

1/2 cup unsalted butter
1 Tbs. dried parsley
3/4 tsp. dried thyme
1/2 tsp. dried sage
1/8 tsp. red pepper flakes
1 red onion, thinly sliced
3 celery stalks, thinly sliced
1/2 cup golden raisins
1/2 cup dried cranberries
1 Tbs. good balsamic vinegar (I like to use a orange cranberry white balsamic when I have it)
2 Tbs. pure maple syrup
1/2 cup roughly chopped walnuts, toasted
5-6 cups crumbled, toasted cornbread
2-3 cups strong chicken or vegetable broth, divided use
Kosher salt and freshly ground black pepper, to taste

Choose browning setting on pressure cooker, adding butter to the pot; when butter is hot, add parsley, thyme, sage, red pepper flakes, onion, and celery, stirring and cooking until vegetables are softened a bit, 1-2 minutes. Stir in raisins, cranberries, vinegar, syrup, walnuts, and cornbread; season to taste with salt and pepper, then transfer dressing mixture to a greased casserole dish; cover tightly with foil. Place trivet into pressure cooker pot and add 1 cup of water; place foil sling into a pressure cooker pot, then lower casserole dish into pot onto trivet and secure the lid into place. Choose high pressure setting for 15 minutes; when timer sounds, use natural pressure relase.

Now You’re Cookin’,
Chef Alli

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