Wild Blueberry Sweet and Savory Stuffing

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Recipe by Tara Rochford of Treble in the Kitchen

Serves 10

Wild Blueberry Sweet and Savory Stuffing Picture


3 tbsp coconut oil
1 1/2 Tbsp extra virgin olive oil
4 carrots, chopped
3 parsnips, peeled and chopped
1/2 cup chives, finely chopped
1 lb kabocha squash, cubed
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp nutmeg
2 cups frozen Wild Blueberries
6 cups sourdough or gluten free bread*, cubed
3 eggs
1 cup vegetable stock


  1. Preheat the oven to 375 degrees F.
  2. Grease a 13 by 9 by 2 inch glass or ceramic baking dish with 1 tsp (or spray) of the coconut oil.
  3. Grease a 15 by 12 inch piece of foil with Olive oil spray. Set aside.
  4. In a large nonstick skillet over medium-high heat, melt 1 tablespoon of the coconut oil and 1/2 tablespoon of the olive oil.
  5. Add the carrots, parsnips, chives, kobocha squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften and brown, about 15 minutes.
  6. Add the remaining tablespoon of olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, and nutmeg.
  7. Cook for 5 minutes.
  8. Remove the skillet from the heat and cool slightly.
  9. In a large bowl, toss together the bread cubes and eggs until coated.
  10. Add the vegetable mixture and toss to coat with the wild blueberries.
  11. Place the mixture in the prepared baking dish and dollop the remaining coconut oil on top.
  12. Pour the vegetable stock over the top and cover the baking dish with foil, oil side down.
  13. Bake for 40 minutes.
  14. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer.
  15. Let the stuffing rest 10 to 15 minutes.

Wild Blue is Good for You!