I was looking in my pantry for raisins to make a dressing just like my mom's, but I was out. Then I spied a bag of dried blueberries and thought, 'why not?' Michigan is known for its blueberries, second only to cherries, so this is a nod to my home state. —Teri Rasey, Cadillac, Michigan

Sourdough, Sausage and Blueberry Dressing

Sourdough, Sausage and Blueberry Dressing
Prep Time
50 min
Cook Time
45 min
Yield
20 servings
Ingredients
- 1 cup dried blueberries
- 1/2 cup blueberry schnapps liqueur
- 6 tablespoons butter, divided
- 5 teaspoons minced garlic, divided
- 1 loaf (14-1/2 ounces) sourdough bread, torn into 1/2-in. pieces
- 1 tablespoon avocado oil or canola oil
- 3 celery ribs, chopped
- 1 medium onion, chopped
- 1 large carrot, peeled and grated
- 2 pounds bulk pork sausage
- 1 package (7 ounces) blueberry white cheddar cheese or sharp cheddar cheese, shredded
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon pepper
- 2-1/2 cups reduced-sodium chicken broth
- 3 large eggs, beaten
- Optional: Fresh blueberries and fresh sage
Directions
- Preheat oven to 425°. In a small bowl, combine blueberries and schnapps; set aside.
- In a small saucepan, heat 4 tablespoons butter and 3 teaspoons garlic until butter melts and mixture is fragrant, 2-3 minutes. In a large bowl, combine bread and the butter mixture; toss to coat. Spread onto a rimmed baking sheet. Bake, stirring occasionally, until golden brown, 12-15 minutes. Cool on a wire rack. Decrease oven temperature to 350°.
- Meanwhile, in a large skillet, heat oil and remaining 2 tablespoons butter over medium heat. Add celery, onion and carrot; cook until carrot is tender, 8-10 minutes, stirring occasionally. Add remaining 2 teaspoons garlic; cook 1 minute longer. Add sausage; cook, breaking up sausage into crumbles, until sausage is no longer pink.
- In a large bowl, combine toasted bread, sausage mixture, cheese, rosemary, sage and pepper. Drain blueberry mixture, reserving schnapps. Add blueberries to bread mixture. In a bowl, stir together broth, beaten eggs and reserved blueberry schnapps. Pour over bread mixture; toss to combine.
- Transfer mixture to a lightly greased 4-qt. baking dish. Bake until top is golden brown and crispy, 45-50 minutes. If desired, garnish with fresh blueberries and sage.
Nutrition Facts
3/4 cup: 290 calories, 19g fat (8g saturated fat), 71mg cholesterol, 581mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 11g protein.
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