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Wild blueberry stuffing recipe
I know this is last minute, but I just got my hands on this recipes and I thought someone out there much be dying to try something different in terms of stuffing so why not incorporate wild blueberries in your stuffing!
I’ll admit, I would never (NEVER) have thought of putting wild blueberries in stuffing and honestly when I think of combining blueberries and bread I immediately think of bread pudding than anything else, but I’ll admit this recipe has managed to combine two very healthy ingredients 1) cornmeal and 2) blueberries.
You’ll see from the recipe that this is not all that difficult to make and I could easily see myself sitting around with a plate of Wild Blueberry Cornbread Stuffing and nothing else.
I think you’ll find this recipe to be a tasty surprise and this beats any type of pre-made stuffing or anything that would come out of a box!
>>> Here’s the Wild Blueberry Cornbread Stuffing recipe:
Adding fruit to stuffing is a traditional part of the holidays. Wild blueberries offer rich colour and taste — perfect beside favorite herbs like sage and thyme. Whether you stuff the turkey or serve the stuffing alongside, it is an accompaniment that cannot be forgotten.
>>>INGREDIENTS<<<
1/4 cup (50 mL) butter
1 large onion, chopped
2 each stalks celery and carrots, chopped
4 cloves garlic, minced
3 tbsp (45 mL) chopped fresh sage
2 tsp (10 mL) chopped fresh thyme
1 loaf (450 g) cornbread, chopped or 10 cups/2.5 L chopped cornbread
1 1/2 cup (375 mL) vegetable or chicken stock (approx)
2 cups (500 mL) frozen wild blueberries
1/4 cup (50 mL) chopped fresh parsley
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
>>>PREPARATION<<<
In large non-stick skillet, melt butter over medium heat and cook onion, celery, carrots, garlic, sage and thyme for about eight minutes or until softened. Add cornbread and stir to combine and cook for two minutes to toast bread slightly. Drizzle with enough of the stock to moisten. Stir in blueberries, parsley, salt and pepper.
Scrape into shallow casserole dish. Cover and bake in preheated 325 F (160 F) oven for 20 minutes. Uncover and bake for 10 minutes or until golden and crisp. Makes about 8 cups (2 L).
Tip: This stuffing is enough to fill a 12 to 16 lb (5.5 to 7 kg) turkey neck and body cavity. If you have a smaller bird, or there is stuffing remaining, simply place it in a casserole dish and add it to the oven later while the turkey is cooking. If making stuffing ahead be sure to drizzle some extra stock over top and combine before baking. Be sure the stuffing is completely cool before stuffing your bird.
Top photo by sskennel
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