Turkey Stuffing Meatloaf with Chicken Gravy: Pressure Cooker Style
A pressure cooker twist on a classic holiday meal — this turkey stuffing meatloaf is savory, tender, and full of comforting herbs, topped with rich homemade chicken gravy.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoons butter
- 1 cup onion diced
- 1 cup celery diced
- 2 teaspoons rosemary chopped or 1 teaspoon dried
- 2 teaspoons sage chopped or 1 teaspoon dried
- 2 teaspoons thyme chopped or 1 teaspoon dried
- 2 pounds ground turkey
- 2 eggs lightly beaten
- 1 cup dry stuffing mix gluten-free if needed
- 2 teaspoons parsley chopped
- to taste salt
- to taste black pepper
Gravy ingredients
- 3 tablespoons unsalted butter for gravy
- 3 tablespoons flour gluten-free if needed
- 2 cups chicken broth or chicken/beef stock
- 1 teaspoon soy sauce optional
- 1 teaspoon Worcestershire sauce optional
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground sage
Instructions
Instructions
- Preheat oven to 375°F. Meanwhile, melt butter in skillet over medium heat.
- Add diced onion and celery, cook until softened (5 minutes). Stir in rosemary, sage, thyme and cook another minute. Remove from heat and cool.
- In a large bowl, mix ground turkey, eggs, stuffing, parsley, and cooled veggie herb mix. Mix just until combined.
- Shape mixture into loaf in greased pan.
- Bake for 55-60 minutes or until internal temp reaches 165°F. Let rest for 10 minutes.
- While meatloaf rests, melt butter in saucepan until light brown.
- Whisk in flour, cook for 2-3 minutes. Slowly add broth while stirring. Stir in soy sauce, Worcestershire, onion powder, garlic powder, thyme, rosemary, sage. Simmer until thickened.
- Slice meatloaf and serve hot topped with chicken gravy.
Notes
Wrap leftovers tightly and store in refrigerator for up to 4 days. Freeze individual slices for future meals and reheat gently for best texture.