Directions

1. Preheat oven to 350^oF (175^oC).
2. Cut or tear sourdough loaf into bite-sized cubes, spread on a baking sheet and put into the oven for 10 minutes to dry out.
3. In a skillet, heat oil over medium-high heat, then brown sausage meat until cooked through. Add celery and onion, and sauté until vegetables are softened. Stir in the garlic, sage, and thyme.
4. Put toasted bread cubes into a large bowl, and add sausage mixture, mixing until combined.
5. Add poultry stock, one-half cup (125 mL) at a time, combining until bread is moist but not soggy.
6. Add blueberries, combining well, then salt and pepper.
7. Use 1 tablespoon (15 mL) of butter to grease a 9”x12” (22 x 30 cm) casserole dish, and transfer stuffing to the casserole.
8. Put the remaining butter in dabs on the top of the stuffing, and bake at 350^oF (175^oC) for 30 minutes.