Wild Blueberry Cornbread Stuffing
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.
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
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 C) 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.
