Blueberry Sourdough Sausage Stuffing is a bit of a departure from our usual tradition. Thanksgiving is just a couple of weeks away for us here in Canada, and a sausage stuffing has always been our family tradition for the big turkey days. However, blueberries have not, until now, been included in the stuffing.
We all have our cherished traditions, but sometimes, it’s just good to shake things up a little. And this stuffing will do just that because of blueberries? In stuffing?
Let’s Be Thankful
I really love Thanksgiving. It’s a holiday that’s all about gathering with family and friends, eating an amazing feast together, and feeling gratitude for all of it.
What could be more perfect? There’s no financial stress, because, that other holiday, still to come, always has a big financial factor, right? I love, also, not having the pressure to decorate big time, being personally partial to the warm and earthy colours and textures of nature and autumn. I’m not a fan of the glitter and sparkle, so much.
To me, Thanksgiving is yes, being thankful. Regardless of how big or small, don’t we all have something to be thankful for? The best part: we all get to celebrate Thanksgiving in the unique ways that we do, minus all of the expectations, hype and pressure of the commercial world.
All of that being said, Thanksgiving is, front and center, about a feast, which is, in my house, a shared project and always turns out amazing and delicious, as, I am sure it does in all of your homes, too.
What we Love About Blueberry Sourdough Sausage Stuffing
The blueberries, along with sourdough bread, sausage and sage, will make this stuffing the star of the show.
We love this stuffing because It tastes incredible, smells wonderful and makes a great complement to your Thanksgiving turkey.
You can use fresh, frozen or dried blueberries for this sausage stuffing recipe.
Looking for More Delicious Holiday Sides? Try these:
Blueberry Sourdough Sausage Stuffing
- 1 loaf sourdough bread cubed
- 1.5 tbsp olive oil
- 6 Turkey Italian Sausages casings removed
- 2 stalks celery diced
- 1 onion diced
- 2 cloves garlic minced
- 2 tbsp fresh sage chopped
- 2 tbsp fresh thyme leaves
- 2 cups chicken or turkey stock low sodium
- 1 cup blueberries fresh, frozen, or dried
- salt & pepper to taste
- 2 tbsp butter
- Preheat oven to 350°
- Spread cubed sourdough on a baking sheet and put into the oven for 10 minutes to dry out.
- In a skillet, heat oil over medium-high heat, then brown sausage meat, breaking up with a spoon, until cooked through. Add celery and onion, and sauté until vegetables are softened. Stir in the garlic, sage, and thyme.
- Put toasted bread cubes into a large bowl, and add sausage mixture, mixing until combined.
- Add poultry stock, one-half cup at a time, combining until bread is moist but not soggy.
- Add blueberries, combining well, then salt and pepper.
- Use 1 tablespoon of butter to grease a 9”x 12” casserole dish, and transfer stuffing to the casserole.
- Put the remaining butter in dabs on the top of the stuffing, and bake at 350° for 30 minutes.