Crips bits of bacon and juicy sausage in a french bread holiday stuffing with crunchy pomegranate seeds.
Use an Instant Pot set to saute.
Remove casing from sausage and add medium diced onion, celery, bacon and sausage to Instapot.
After three minutes add olive oil.
Sweat for two minutes and cook until sausage and bacon are fully cooked through. Approx another four minutes.
Medium dice baguette and add to Instapot.
After three minutes add butter and stir constantly.
After one minute add herbs.
Wait 20 seconds and add chicken stock.
Next fold in dried cranberries, chopped pecans, sunflower seeds, Kosher Salt, and ground black pepper.
Set to slow cooker setting for 15 minutes.
Before serving, garnish with pomegranate seeds.