A favorite in our family for years, adjusted to cook in a pressure cooker before baking.
- Serves: 12 persons
- 4large potatoes, cubed
- ½large white onion, coarsely chopped
- 2tablespoons dried summer savory
- ½cup butter, cubed
- 6slices bread, cubed
- salt and ground black pepper to taste
- 2eggs, beaten
Step 1Combine potatoes, onion, and summer savory in a pressure cooker with water to cover. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Adjust heat until regulator is gently rocking. Cook at high pressure until potatoes are tender, about 5 minutes. Let pressure release naturally according to manufacturer's instructions; unlock and remove lid.
Step 2Stir butter, bread, salt, and pepper into the potato mixture. Transfer stuffing to an oven-proof glass dish. Cover with plastic wrap and refrigerate for 15 to 20 minutes.
Step 3Preheat the oven to 350 degrees F (175 degrees C).
Step 4Mix eggs into the stuffing.
Step 5Bake in the preheated oven until set, 30 to 40 minutes.