Blueberry Pecan Cornbread Stuffing


  • 1 can Oregon Fruit Products Blueberries, drained
  • 1 Loaf of Corn Bread, cubed
  • 1/2 Large Onion, diced
  • 3 Stalks of Celery, diced
  • 3 cloves Garlic, minced
  • 2 tsp Fresh Thyme
  • 2 tbsp Fresh Sage
  • 4 tbsp Butter
  • Salt and Pepper to taste
  • 1 cup Pecans
  • 1 1/4 cup Vegetable Stock


  1. Preheat oven to 350°F.
  2. Prepare baking sheet with nonstick cooking spray.
  3. Arrange corn bread cubes on baking sheet.
  4. Bake at 350°F for 15 minutes.
  5. In a large skillet over medium heat, sauté onions, celery, garlic, thyme, and sage in butter for approximately 6-8 minutes, or until vegetables are soft but not brown.
  6. Turn off heat and add toasted corn bread, pecans, and blueberries. Stir gently to combine.
  7. Lower oven temperature to 325°F.
  8. Prepare a baking dish with nonstick cooking spray.
  9. Place corn bread stuffing in prepared baking dish.
  10. Drizzle vegetable stock over stuffing.
  11. Cover and bake at 325°F for 20 minutes.
  12. Uncover and bake an additional 10 minutes or until the stuffing is browned.
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