This Wild Blueberry Sweet and Savory Stuffing puts a fun twist on a classic Thanksgiving dish.  Serve with all the holiday fixings or make as a fun weekday side dish.  

By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Can you believe that Thanksgiving is in two and a half weeks?!  My mind is definitely getting ready for the holiday season, but the weather in Denver has other plans.

Even though it’s been in the 70s and very sunny, we were able to get some cooler temps and even a bit of snow this weekend when we hiked up Chief Mountain.  It was stunning 🙂

I’m a sucker for all things holiday, and the past two years I’ve soaked up Thanksgiving by hosting the special day for friends and family.  So fun!

I try to stick to a pretty similar menu each year, but I also enjoy the challenge of trying a couple of new items!

The new item this year?  Wild Blueberry Sweet and Savory Stuffing.

Stuffing (or dressing as some call it!) has always been one of my favorite Thanksgiving side dishes.  Many recipes call for apples, cranberries, or pomegranates but I really wanted to throw this dish for a twist and use Wild Blueberries!

I’m sure almost all of you have tried a blueberry at some point and you probably loved it, but did you know that there is a difference between regular blueberries and wild blueberries?

When compared to other blueberries, wild blueberries:

• Have a more intense blueberry flavor
• Have two times the antioxidants
• Are higher in manganese, fiber, and lower in sugar
• Are easily found in the frozen section of the grocery store

Another great thing about this sweet and savory stuffing is that it is also low FODMAP.  Recently, a list of foods was published by Monash University including vegetables that can be eaten freely by low FODMAPers!

I took full advantage of that list when creating this stuffing by including kabocha squash (Japanese pumpkin), chives, carrots, and parsnips (and blueberries can be enjoyed in a serving of 60g or less!).  

Enough of the nutrition talk….let’s talk about how this stuffing tastes.

The flavor is sweet and savory due to the sweet kabocha, blueberries, and parsnips, and savory chives, thyme, and vegetable stock.

I made this with larger pieces of vegetables and bread because I like my stuffing to be kind of rustic and imperfect, but you can certainly make this with smaller pieces if that is what you prefer.

If you give this Wild Blueberry Sweet and Savory Stuffing a try, let me know by sharing it on instagram with #trebleinthekitchen!

Wild Blueberry Sweet and Savory Stuffing

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• Author: Tara | Treble in the Kitchen
• Total Time: 1 hour 30 mins
• Yield: 10 servings 1x

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Description

This Wild Blueberry Sweet and Savory Stuffing puts a fun twist on a classic Thanksgiving dish. Serve with all the holiday fixings or make as a fun weekday side dish.

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Ingredients

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• 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 Wild Blueberries
• 6 cups sourdough or gluten free bread*, cubed
• 3 eggs
• 1 cup vegetable stock or broth

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Instructions

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

Notes

*Sourdough bread is considered to be low FODMAP according to the Monash University app. You can also use gluten free bread or your favorite bread if you prefer.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

• Prep Time: 30 mins
• Cook Time: 60 mins
• Category: Thanksgiving, low FODMAP, holiday, side dish

Nutrition

• Serving Size: 1/10
• Calories: 171
• Sugar: 6 g
• Sodium: 289 mg
• Fat: 8 g
• Carbohydrates: 20 g
• Protein: 5 g

Question of the Day:

• Do you stick to the same menu each holiday, or do you try to add new things?