Super Moist Cornbread Dressing

Chef Alli stirring pot

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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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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