Servings: 8

4 TBSP butter, salted 4 TBSP butter, salted
1 medium onion, minced 1 medium onion, minced
1 cup cider, apple 1 cup cider, apple
3 celery sticks, chopped fine 3 celery sticks, chopped fine
2 cloves garlic, minced 2 cloves garlic, minced
1/2 lb ground Icelandic Pylsur sausage (or equal measures of ground lamb, pork and beef) ½ lb ground Icelandic Pylsur sausage (or equal measures of ground lamb, pork and beef)
1/2 lb ground Beef (80/20 nothing leaner) ½ lb ground Beef (80/20 nothing leaner)
4 cups dried bread cubes, white, bread cut to 1 inch cubes and desiccated in Instant Vortex Plus (160F for 10 hrs) 4 cups dried bread cubes, white, bread cut to 1 inch cubes and desiccated in Instant Vortex Plus (160F for 10 hrs)
1/4 cup minced fresh sage (or 3 tsp dried sage) ¼ cup minced fresh sage (or 3 tsp dried sage)
2 cups bone broth, chicken 2 cups bone broth, chicken
2 chicken eggs, large 2 chicken eggs, large
1 tsp salt, Kosher or Pink 1 tsp salt, Kosher or Pink
3/4 tsp pepper, fresh ground peppercorn ¾ tsp pepper, fresh ground peppercorn
Parsley, fresh, finely chopped Parsley, fresh, finely chopped

Sauté and Browning: subheading: Sauté and Browning:
Press the Sauté button to heat up the insert. When the display reads “Hot,” add the butter.
As the butter melts completely, add the onion, celery, and garlic.
Sauté for 3 minutes or until the onion is translucent, and then add the ground meat.
Break up the meat into small crumbles with a wooden spoon and continue to brown the ground meat.
Press Cancel.
Stuffing Preparation: subheading: Stuffing Preparation:
In a large mixing bowl, carefully mix together the dried bread cubes, ground meat mixture, sage, bone broth, eggs, and the salt and pepper.
Gently mix until the bread is well coated. Let the mixture sit for 3 to 4 minutes or until the bread has completely absorbed the liquids.
Coat your 7 inch springform pan with EVOO or Canola oil.
Put the stuffing mixture into the springform pan, pressing it down to make sure you got it all. Cover your springform with aluminum foil (shiny side down).
Put in trivet and add 1 cup of apple cider to a clean insert.
Put the springform onto your sling/trivet.
(My trivets already have built-in slings but if you don't have that, you can make a sling with aluminum foil)
Close the top and seal the valve.
Cooking: subheading: Cooking:
Pressure Cook for 20 minutes. It may take up to 15 minutes for the IP to get up to pressure so don't worry. This time is already factored in the cook time ;-)
When time is up, carefully perform a QR (Quick Release) and remove the lid of the IP. Be careful, it is still very hot.
Finishing: subheading: Finishing:
Preheat Vortex Plus to 400F.
Remove the foil covering from springform.
Place the springform pan on the bottom rack of Vortex for 5 minutes or until the stuffing is lightly browned.
Garnish stuffing with fresh parsley.
Let stuffing rest 5 minutes (uncovered) before serving.

❤️ This is a TRADITIONAL recipe that has been in my family for 230 years. If you ask me about ingredient substitutions, at a minimum, you will not get a reply from me.--⚡Tₕₒᵣ Jₒ̈ᵣₘᵤₙdᵤᵣ⚡  ❤️ This is a TRADITIONAL recipe that has been in my family for 230 years. If you ask me about ingredient substitutions, at a minimum, you will not get a reply from me.--⚡Tₕₒᵣ Jₒ̈ᵣₘᵤₙdᵤᵣ⚡
❤️ Trivet: Here is the trivet that I use for all of my Instant Pots: tinyurl.com/y5af9f6s  ❤️ Trivet: Here is the trivet that I use for all of my Instant Pots: tinyurl.com/y5af9f6s
❤️ Broiling: If you don't have a Vortex, you can get the same result by putting in middle rack oven using the broil selection for 2-3 min.  ❤️ Broiling: If you don't have a Vortex, you can get the same result by putting in middle rack oven using the broil selection for 2 to 3 min.