Blueberry Cornbread Dressing

Blueberry Cornbread Dressing

blueberry cornbread stuffing

Shake up your Thanksgiving routine with this gorgeous and delicious side. The blueberries add a tart burst of flavor to the sweet cornbread and pair perfectly with both white and dark meat.


  • 10 Tbs. butter divided
  • 1 large yellow onion, finely chopped
  • 1 cup celery, finely chopped
  • 1/2 cup carrots, finely chopped
  • 3 cups chicken stock
  • 6 cups stale cornbread cubed
  • 1 Tbs. chopped fresh sage (or 1 tsp. dried)
  • 2 large eggs, beaten
  • 1/4 teaspoon poultry seasoning
  • 1 1/2 cup blueberries
  • salt & pepper


Preheat oven to 350°F. 

Melt 4 tablespoons of butter in a large pan over medium heat and sauté onion, celery
and carrots for 10 minutes.  Add garlic and sauté for 2 more minutes.

While veggies cook, butter or spray sides of 11 x 13 baking dish then pour cornbread croutons into the dish.

When vegetables are cooked, add to cornbread.

In a large bowl add remaining butter (melted) chicken stock, eggs, sage and poultry seasoning.

Pour stock mixture over bread crumbs completely covering the bread. 

Gently fold in blueberries.

Bake for 1 hour covered in aluminum foil. Uncover and bake for 15 more minutes or until golden brown.

Website Design & Development: AlexM and REAL Solutions Technologies

Skip to Recipe