Instructions: Prepare the bread crumbs as directed on the package and toss with sage, herbs de Provence and sauteed onion and celery.

Place the trivet in the bottom of a 4-quart or larger pressure cooker and add 1/2 cup water. Place dressing in a buttered decorative casserole and place it, uncovered, on the trivet.

Cover cooker and bring pressure to the first red ring (8 pounds pressure). Time 15 minutes.

Allow pressure to come down naturally.

Serve warm.

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