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1
In a large bowl combine the bread cubes and cranberries.
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2
In a 12-inch skillet heat the butter and saute/fry the onion, celery.
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3
Add in the parsley toward the end.
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4
When almost cooked, splash with about 1/4 c. the stock and lower the heat so the celery will loose some of its crunch.
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5
Add in the vegetables and all of the stock to the bread and cranberry mix.
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6
Blend in the beaten egg, poultry seasoning, pepper and salt.
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7
Butter the inside bottom and sides of a 1-qt souffle bowl.
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8
Fill with the bread mix.
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9
Cut a piece of foil to tent the top of the dish.
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10
Cover the surface loosely and hold in place with an elastic band if you wish.
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11
Place the dish on a foil strip and transfer to the rack of the pressure cooker.
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12
Add in 1 c. water.
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13
Lock the lid in place and bring the cooker up to full pressure and cook for 15 min.
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14
Quick release the pressure or possibly let it come down naturally.
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15
Remove the dish with the sling to a rack to cold a bit.
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16
Remove the foil top.
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17
It is optional to butter the top lightly and place under the broiler for a minute to crisp.
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18
This recipe yields a 1-qt load for the 5- or possibly 7-liter pressure cooker.
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19
(If using the 8-liter or possibly 12-liter size, you can use a larger souffle dish 2- to 3-qt size.
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20
Double the amount of ingredients for the larger bowl.)
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21
To reheat: Microwave for about 2 min.
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22
It's according how cool the dish is.
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23
I like to take the leftovers, slice as a bread slice, and pan fry in butter.
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24
Serve it with any chicken dish and it's wonderful.
