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Blueberry Thanksgiving Stuffing

BLUEBERRY Thanksgiving Stuffing recipe! Traditional homemade vegetarian stuffing with sweet blueberries added in! This comes from a Grandma's vintage cookbook so you know it's going to be the best! It's easy to make and you can make it ahead of time to freeze!

Course Side Dish
Cuisine American
Servings 8
Calories 160 kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cup yellow onion diced
  • 1 cup celery diced
  • 1/2 cup carrots diced
  • 1/2 cup chopped pecans
  • 4 cups vegetable broth
  • 6 cups stale bread cubed
  • 2 tablespoons dried parsley
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon thyme
  • 1 1/2 cup blueberries

Instructions

  1. In a large pot over medium high heat, saute onion, celery and carrots in olive oil for 10 minutes.  Add chopped pecans and vegetable broth and simmer for 30 minutes.

  2. Remove pot from heat and add bread and all spices.  Mix so bread and vegetables are completely covered in broth and spices.    Add blueberries and gently fold into the stuffing, careful not to squash them.

  3. Preheat oven to 350 degrees.  Place stuffing in a casserole dish, and cover with aluminum foil.  Bake for 1 hour.   Remove foil and bake for additional 15 minutes.

  4. OPTIONAL: Turn oven to broil and broil on low for a couple minutes, until top of stuffing is crispy.  Watch it carefully so it does not burn!

Recipe Notes

How to Make Stale Bread

Stale bread is the best bread to use for stuffing, but sometimes  I don't plan ahead accordingly.  To make stale bread is easy! Simply cut up your fresh bread into cubes and place on a baking sheet.  Bake at 350 degrees for 15 minutes, or until "stale".   

The bread becomes stale, and hard, because the oven sucks the moisture out of the bread.  I love using this trick whenever I need stale bread!