Instructions: In a large bowl combine the bread cubes and cranberries.

In a 12-inch skillet melt the butter and saute the onion, celery. Add the parsley toward the end. When almost cooked, splash with about 1/4 cup the stock and lower the heat so the celery will loose some of its crunch.

Add the vegetables and all of the stock to the bread and cranberry mixture. Blend in the beaten egg, poultry seasoning, pepper and salt.

Butter the inside bottom and sides of a 1-quart souffle bowl. Fill with the bread mixture. Cut a piece of foil to tent the top of the dish. Cover the surface loosely and hold in place with an elastic band if you wish.

Place the dish on a foil strip and transfer to the rack of the pressure cooker. Add 1 cup water. Lock the lid in place and bring the cooker up to full pressure and cook for 15 minutes.

Quick release the pressure or let it come down naturally.

Remove the dish with the sling to a rack to cool a bit. Remove the foil top. It is optional to butter the top lightly and place under the broiler for a minute to crisp.

This recipe yields a 1-quart load for the 5- or 7-liter pressure cooker. (If using the 8-liter or 12-liter size, you can use a larger souffle dish 2- to 3-quart size. Double the amount of ingredients for the larger bowl.)

To reheat: Microwave for about 2 minutes. Its according how cold the dish is. I like to take the leftovers, slice as a bread slice, and pan fry in butter. Serve it with any chicken dish and its wonderful.

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