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Рецепт Autumn Bread Dressing With Cranberries
by Global Cookbook

Autumn Bread Dressing With Cranberries
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Ингредиенты

  • 5 c. lightly-toasted bread cubes
  • 1/3 c. dry minced cranberries
  • 4 Tbsp. unsalted butter
  • 1 c. minced onion
  • 1 c. minced celery with some leaves
  • 1 c. minced fresh Italian parsley
  • 1 c. chicken stock
  • 1 x extra-large egg well beaten
  • 1 tsp poultry seasoning
  • 1 tsp freshly-grnd black pepper
  • 1 tsp kosher sea salt

Инструкции

  1. In a large bowl combine the bread cubes and cranberries.
  2. In a 12-inch skillet heat the butter and saute/fry the onion, celery. Add in the parsley toward the end. When almost cooked, splash with about 1/4 c. the stock and lower the heat so the celery will loose some of its crunch.
  3. Add in the vegetables and all of the stock to the bread and cranberry mix. Blend in the beaten egg, poultry seasoning, pepper and salt.
  4. Butter the inside bottom and sides of a 1-qt souffle bowl. Fill with the bread mix. Cut a piece of foil to tent the top of the dish. Cover the surface loosely and hold in place with an elastic band if you wish.
  5. Place the dish on a foil strip and transfer to the rack of the pressure cooker. Add in 1 c. water. Lock the lid in place and bring the cooker up to full pressure and cook for 15 min.
  6. Quick release the pressure or possibly let it come down naturally.
  7. Remove the dish with the sling to a rack to cold a bit. Remove the foil top. It is optional to butter the top lightly and place under the broiler for a minute to crisp.
  8. This recipe yields a 1-qt load for the 5- or possibly 7-liter pressure cooker. (If using the 8-liter or possibly 12-liter size, you can use a larger souffle dish 2- to 3-qt size. Double the amount of ingredients for the larger bowl.)
  9. To reheat: Microwave for about 2 min. It's according how cool the dish is. I like to take the leftovers, slice as a bread slice, and pan fry in butter. Serve it with any chicken dish and it's wonderful.