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Savoury Blueberry Stuffing
Salads & Appetizers

Savoury Blueberry Stuffing

6 - 8 servings


  • ½ cup (120 g) Salted butter
  • 1 cup (150 g) Onion, chopped
  • 1 cup (150 g) Celery, finely chopped
  • 1 cup (115 g) Leek, chopped
  • 1 tsp (5 ml) Salt
  • 1 tsp (5 ml) Black pepper
  • 12 cups (600 g) Sourdough bread, cut into ½” cubes and lightly oven-toasted
  • 1 cup (150 g) B.C. blueberries, fresh or frozen
  • ¼ cup (50 g) Dried blueberries
  • 1 cup (130 g) Apple, diced
  • 1 tbsp (15 ml) Fresh sage, finely chopped or 1 tsp dry
  • 1 tbsp (15ml) Fresh thyme, finely chopped, or 1 tsp dry
  • 1 cup (240 ml) Chicken or turkey stock
  • ½ cup (65 g) Hazelnuts, chopped - optional


  1. Pre-heat oven to 300°F/150°C with rack positioned on the bottom. Butter a 9” x 12” baking dish and set aside.
  2. In a small pan, melt butter over low heat, then add onion, celery, leek, salt and pepper. Sauté until tender.
  3. In a large bowl, mix the bread, both types of blueberries, apple, sage and thyme. Add the sautéed onions, celery and leek to the bread mixture and combine.
  4. Transfer mix to the baking dish and press down to compact it. Pour the stock over the mixture just before baking. Top with hazelnuts if desired.
  5. Bake uncovered on the bottom rack of the oven at 300°F/150°C for 70-80 minutes until golden brown.
  6. Stuffing mixture can also be stuffed into a turkey and baked in the oven until internal temperature reaches 185°F/85°C.