Recipe by Nicole Masson for Wyman's
Prep Time: 20 minutes
Bake Time: 45 minutes
Yield: 8-10 servings
Ingredients:
- 1 cup Wyman’s Wild Blueberries (thawed, rinsed, and drained)
- 16-ounce loaf crusty bread (sourdough or French bread)
- ½ pound mild Italian chicken sausage (uncooked, casings removed)
- 1 small yellow onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 2 large eggs
- 1 ½ - 2 cups low sodium chicken broth
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
- ½ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- ½ cup + 1 tablespoon unsalted butter, melted
Directions:
- Preheat the oven to 350°F. Tear or cut the bread into bite-sized pieces and spread onto a large baking sheet. Bake for 10-15 minutes to dry it out until it’s lightly toasted. Set aside.
- Heat a medium skillet over medium heat. Cook the sausage, breaking it up into crumbles with a wooden spoon, until browned and cooked through. Remove from the pan.
- In the same skillet add the 1 tablespoon butter, onion, and celery. Cook until softened, about 5 minutes. Stir in the garlic and rosemary and cook for an additional 30 seconds or until fragrant.
- In a large bowl, whisk together the eggs, chicken broth, sage, thyme, sea salt, and pepper. Add the toasted bread pieces, chicken sausage, and sauteed onion mixture. Toss to combine. Fold in the wild blueberries.
- Spoon the mixture into a greased 9x13-inch baking dish. Pour the remaining ½ cup of melted butter evenly over the top. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes or until the top is golden brown and the center reaches your desired texture. For a softer, more custardy stuffing, bake on the shorter end. For a drier, crisper texture, bake an additional 5-10 minutes uncovered.
- Serve warm and enjoy!
