• 2 cups onion, diced
• 1 cup celery, finely chopped
• 8-10 ounces button mushrooms
• 2-3 cloves garlic, minced
• 2 tablespoons Nellie's Free Range Unsalted Butter
• 1-2 teaspoons garlic powder
• 3/4 teaspoons allspice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups vegetable or chicken broth
• 6 cups (8 ounces) dry cubed herb seasoned stuffing mix (see notes)
• 2 large Nellie's Free Range Eggs, whisked

• Prepare a 1.5 quart round oven-safe baking dish by spraying the inside with your favorite cooking spray or rubbing with butter until evenly coated.
• Melt 2 tablespoons butter in a large high-sided skillet or dutch oven on medium-high heat. Add onion and celery. Sauté, stirring occasionally, until onions are brown around the edges and celery is becoming tender.
• Next, add minced garlic and mushrooms to the pot and cook until veggies have softened and are fragrant.
• Season veggie mixture with garlic powder, allspice, salt, and pepper, then add broth. Turn off heat and transfer veggie mixture to a large bowl.
• Top veggie mixture with dry stuffing mix and stir well. Add whisked eggs and stir again until bread cubes are well coated. Transfer mixture to prepared round baking dish.
• Cover baking dish with foil to prevent condensation while cooking, and place the dish on top of a handled trivet (your Instant Pot might have come with one, but you can add handles to a regular trivet with a few folded sheets of aluminun foil).
• Pour 1 cup of water into the inner pot of an Instant Pot, then lower your baking dish into the pot on the trivet.
• Lock the lid and set to 25 minutes on high pressure. Ensure valve is in the sealed position.
• Once Instant Pot beeps, quick release the pressure by flipping the valve to venting position. Remove dish by lifting by the handled trivet using dish towels or gloves (it gets hot), and set aside. Remove foil.
• For an optional crisp and toasty topped stuffing, place dish in the oven and broil on high for about 3 minutes, watching very closely to prevent over-toasting or burning.

Notes:

No Instant Pot? No problem. You can make this stuffing in your slow cooker! Just lightly butter the sides and bottom of the inside of your slow cooker, then add all veggies. Top with dry stuffing mix, broth, and whisked eggs. Mix well, secure the lid, and cook on low for 2.5-3 hours. Completely hands-off!

I have fond childhood memories of my mom using the bagged “herb seasoning stuffing” mix from the grocery store as the base for her Thanksgiving stuffing, and she still makes it that way today! It’s total nostalgia for me. If you choose to make your own stuffing mix with stale or toasted bread, simply season to taste, as this recipe calls for a pre-seasoned blend as the starting point.