Wild Blueberry Cornbread Stuffing
Wild blueberries offer rich colour and taste heavenly alongside herbs like sage and thyme.
Healthy Cornbread Stuffing
This stuffing is enough to fill a 12 to 16lb (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 you’re making stuffing ahead, be sure to drizzle some extra stock over top and combine before baking. Don’t forget to ensure that the stuffing is completely cool before stuffing your bird.
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 1 loaf cornbread
- 1/4 cup butter
- 1 tsp salt
- 1 large onion chopped
- 2 celery stalks chopped
- 2 carrots chopped
- 1 1/2 cup vegetable or chicken stock
- 2 cups wild frozen blueberries
- 1/4 cup fresh parsley chopped
- 1/4 tsp pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
