The Thanksgiving Recipe of the Year

Wow the entire family by putting this stunning pick on your Thanksgiving table

Sourdough, Sausage and Blueberry Dressing

Not sure what to make for Thanksgiving this year? Our friends at Taste of Home have got just the ticket: this sourdough, sausage and blueberry dressing—which they’ve dubbed the Thanksgiving Recipe of the Year. And trust us, it won’t disappoint. During this year’s festivities, make sure to share these Thanksgiving memes, quotes and poems around the table for some extra gratitude.

Prep: 50 min. | Bake: 45 min. | Makes: 20 servings

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-inch 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. Add sausage; cook until sausage is no longer pink, breaking up sausage into crumbles.
  4. In a large bowl, combine 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-quart 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.

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Originally Published on Taste of Home