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Servings: 4-6
  • 1# sweet Italian sausage (casing removed if in links)
  • 1/4-1/3 cup chopped onions
  • 1 cup chopped mushrooms
  • 1/2 tsp poultry seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tblsp dried parsley
  • 1/4 cup chopped spinach (I use frozen, thawed first)
  • 1 egg lightly beaten (use 1 egg for full recipe, too)
  • 1/4 cup Parmesan cheese
  • 2 cups dried bread cubes
  1. Remove sausage from casing. Sauté until almost brown.
  2. Add onions and sauté until soft. Add mushrooms and sauté until soft. Sausage should be done by now.
  3. Add seasonings and stir well.
  4. Add spinach and Parmesan cheese, stir well.
  5. Add egg, stir well.
  6. Add bread cubes and mix until well coated.
  7. Put stuffing in an oven-safe dish (I used a silicone pan about 7x3). Cover loosely with foil. Rinse out pot if you did this all in IP. 1 cup water in liner, trivet, place dish on trivet.
  8. Manual HP for 10 minutes, QR.
  9. Keep warm in oven if you need to. If you want it browned, place under broiler for a couple minutes.
  • If doing this in the oven, you can double it and put it in a large baking dish. Bake at 350 for 20 minutes covered, 5 minutes uncovered.