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Dishing up blueberry, rosemary, and almond stuffing for Thanksgiving

We partnered with Alhambra-based cooks and food bloggers LatinoFoodie to bring you delicious, flavorful recipes. Today's recipe is for stuffing, a Thanksgiving staple. Read more or jump straight to the recipe!

Thanksgiving dinner would not be complete without the stuffing. Whether you are stuffing your foul or serving the moist bread mixture alongside your bird, making your own stuffing for the holidays is easier than you think. In this recipe, we cut up old cornbread into small cubes, but any day-old bread will do. Simply cube your bread, spread on a cookie sheet, and bake at 225°F until crisp and dry. 

Dried fruits and nuts are also natural additions for stuffing. Luckily, blueberries can be found throughout Southern California year-round, but frozen berries work just as well. Plump blueberries bursting with warm, sweet juices mingle well with the toasted almonds, aromatic herbs, and mirepoix. So this holiday season, stuff, don’t stress!

Blueberry, rosemary, and almond stuffingMakes 8 cups (enough to fill a 12-16 pound turkey)Prep time: 20 minutesCook time: 45-50 minutes

  • 3 tablespoons unsalted butter
  • 1 ½ cups diced white onion
  • 1 cup diced celery
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 7 cups cornbread, cut into small cubes and toasted
  • 2 cups chicken or vegetable stock
  • 2 cups frozen blueberries
  • ½ cup chopped parsley
  • 1 teaspoon kosher salt
  • ¼ teaspoon black ground pepper

Preheat your oven to 325°F. Grease a 3-4 quart casserole dish.

In a large skillet, melt the butter over medium heat. Wait for butter to brown. It should begin to smell nutty in about 5 minutes, but watch closely.

Once it browns, quickly and carefully add the onions, celery, garlic, sage, and thyme. Sauté, stirring occasionally until the vegetables soften, about 8-10 minutes.

Add the toasted cubed cornbread. Stir to combine.

Drizzle in the stock to moisten the cornbread. Mix thoroughly.

Spoon out the stuffing into your prepared casserole dish and cover with foil. Bake for 20 minutes covered. Remove the foil and bake another 10 minutes, or until the top becomes golden and crispy.

Note: Stuffing freezes beautifully. Allow the stuffing to cool completely before freezing. If your stuffing is dry, simply add more stock and reheat.

This recipe was originally published on LatinoFoodie, a blog created by Alhambra cooks and food lovers Art Rodriguez and Stephen Chavez. LatinoFoodie highlights cultural trends in food and beverages and features original and adapted recipes, product reviews, and food events.

Thank you for reading our story! Alhambra Source is a 501(c)3 non-profit organization. Our newsroom reports fact-based quality journalism that educates, informs and engages our diverse communities - with no paywall. Support our mission and donate today!

The Alhambra Source encourages comment on our stories. However, we do not vet comments for accuracy or endorse links to posts in the comment section. The thoughts and opinions expressed belong solely to the author of the comment.

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