Savoury Blueberry Stuffing


by Charmaine Broughton

Autumn is my favourite time of year to spend on foot. Comfortable temperatures, beautiful colours and a new-year feeling in the air make for a spectacular sweat. Celebrate this glorious time of year with some fabulous food that will fill your belly and fuel you for those long training runs.

BC Blueberry Council/Tracey Kusiewicz

No Thanksgiving supper is complete without stuffing, even if you are a vegetarian (try stuffing an acorn squash instead of a bird!). This recipe uses delicious British Columbia blueberries (also known as “Nature’s Candy”), which can be bought fresh until late August, or in frozen form year-round. Boost the nutrient value of your stuffing with this delicious and festive recipe from


½ cup (125 mL) salted butter

1 cup (250 mL) chopped onion

1 cup (250 mL) finely chopped celery

1 cup (250 mL) finely chopped leek

1 tsp. (5 mL) salt

1 tsp. (5 mL) pepper

12 cups (3 L) sourdough bread, cut into ½ inch cubes

1 cup (250 mL) B.C. blueberries (fresh or frozen)

¼ cup (60 mL) dried blueberries

1 small apple, diced

1 tbsp. (15 mL) finely chopped fresh sage, or 1 tsp. (5 mL) dried sage

1 tbsp. (15 mL) chopped fresh thyme, or 1 tsp. (5 mL) dried thyme

1 cup (250 mL) chicken or vegetable stock

1 cup (250 mL) roughly chopped hazelnuts


Pre-heat oven to 300°F (150°C) with rack positioned on the bottom. Butter a 9 x 12″ baking dish and set aside. In a small pan, melt butter over low heat, then add onion, celery, leek, salt and pepper. Sauté until tender. 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. 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. Bake uncovered on the bottom rack of the oven for about 1 hour, until golden brown. Stuffing mixture can also be stuffed into a turkey and baked in the oven until internal temperature reaches 185°F (85°C).


Per 3/4 cup (175 mL)
203 Calories
11.6 g Total Fat
4.3 g Saturated Fat
0.3 g Trans Fat
16 mg Cholesterol
417 mg Sodium
21.9 g Carbohydrate
2.5 g Fibre
4.6 g Sugars
4.6 g Protein


Charmaine Broughton is a food media specialist, avid runner and eater, and mother of two active (and always hungry) teenage boys, Tyler and Colgan. See more of what she is up to at

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