Blueberry Sourdough Sausage Stuffing for Thanksgiving

Blueberry Sourdough Sausage Stuffing is a fresh twist on a classic family favorite. With Thanksgiving approaching here in Canada, this variation brings blueberries into the mix alongside sourdough, savory sausage and fragrant herbs. It’s familiar yet surprising—sweet bursts of berry against rustic bread and herb-seasoned turkey sausage create a balanced side that complements the holiday turkey.

Traditions are important, but sometimes a small change can make the meal more memorable. If you’re curious about fruit in stuffing, this recipe shows how blueberries can brighten the dish without overwhelming the traditional flavors.

Let’s Be Thankful

Thanksgiving is about gathering, gratitude, and sharing a comforting meal with family and friends. It’s an opportunity to slow down, enjoy seasonal flavors and focus less on commercial pressures and more on meaningful moments. For many of us, the centerpiece is the shared meal: planning, preparing and enjoying dishes together creates lasting memories.

For decorating, I prefer the warm, earthy tones of autumn rather than flashy sparkle. The relaxed, homey atmosphere fits the spirit of the day. Whether your celebration is large or small, the food—and the people around the table—are what make it special.

What we Love About Blueberry Sourdough Sausage Stuffing

This stuffing highlights the contrast between tangy sourdough, savory turkey sausage and the subtle sweetness of blueberries. Fresh, frozen or dried blueberries can be used, making the recipe flexible and adaptable to what’s available.

We love this stuffing for its aroma, texture and how well it pairs with turkey. The sage and thyme complement the sausage while the bread soaks up just enough stock to stay moist but not soggy. The blueberries add color and a mild sweet note without competing with the savory components.

Looking for more holiday side dish ideas? Consider mashed roasted butternut squash, roasted Brussels sprouts with butternut squash, creamy pureed parsnips, or a gluten-free cornbread stuffing as complementary options to round out your menu.

Recipe

Blueberry Sourdough Turkey Sausage Stuffing

Blueberry Sourdough Sausage Stuffing

A savory, herb-forward sausage stuffing brightened with blueberries and made with sourdough bread.

Course: Side Dish | Cuisine: American/Canadian (Thanksgiving)

Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour

Servings: 18

Calories: 237 kcal per serving

Author: Colleen Milne

Ingredients

1 loaf sourdough bread, cubed
1.5 tablespoons olive oil
6 turkey Italian sausages, casings removed
2 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme leaves
2 cups low-sodium chicken or turkey stock
1 cup blueberries (fresh, frozen or dried)
Salt and pepper, to taste
2 tablespoons butter

Instructions

Preheat the oven to 350°F (175°C).
Spread the cubed sourdough on a baking sheet and toast in the oven for about 10 minutes to dry the bread slightly.
Heat the olive oil in a skillet over medium-high heat. Add the sausage meat and brown, breaking it up with a spoon, until cooked through.
Add the diced celery and onion to the skillet and sauté until softened. Stir in the garlic, chopped sage and thyme, cooking briefly until fragrant.
Place the toasted bread cubes in a large bowl and combine with the sausage and vegetable mixture.
Pour in the poultry stock a half-cup at a time, mixing gently until the bread is moist but not soggy.
Fold in the blueberries and season with salt and pepper to taste.
Grease a 9″ x 12″ casserole dish with 1 tablespoon of butter. Transfer the stuffing to the dish, dotting the top with the remaining butter.
Bake at 350°F (175°C) for 30 minutes, until heated through and lightly golden on top. Serve warm alongside your turkey.

Notes

This stuffing can be prepared up to two days in advance and refrigerated unbaked. If you like, add turkey drippings to the stuffing before baking for extra richness.

Nutrition (per serving)