Sourdough, Sausage and Blueberry Dressing

Total Time Prep: 50 min. Bake: 45 min.
Yield 20 servings
Test Kitchen Approved
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

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

  1. Preheat oven to 425°. In a small bowl, combine blueberries and schnapps; set aside.
  2. 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°.
  3. 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.
  4. 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.
  5. 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.

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
Recipe Creator
Community Cook

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