This earthy, aromatic stuffing combines savory mushrooms, toasted nuts, and fragrant herbs with the unexpected brightness of fresh blueberries. The berries lend a subtle sweetness that beautifully balances the umami of mushrooms and the crunch of roasted nuts. Ideal for stuffing duck, pork chops, or chicken breasts glazed with maple syrup and rosemary, this recipe brings a creative twist to classic fall flavors.
INGREDIENTS:
1/2 white onion, peeled and diced (1/4 inch)
1/2 pound cremini mushrooms, cleaned and diced (1/4 inch)
1 rib rib celery, washed and diced (1/4 inch)
1/4 cup roasted and peeled hazelnuts or roasted almonds, finely chopped
1 cup bread crumbs, preferably homemade
1 teaspoon fresh thyme, minced
1/2 tablespoon fresh rosemary, minced
Salt and freshly ground black pepper, to taste
Neutral flavored oil as needed
2/3 cup blueberries (smaller berries preferred)
1 teaspoon powdered porcini. optional
METHOD:
Heat a large sauté pan over medium-high heat. Add enough oil to coat the bottom. When hot, add the onion and cook until translucent, stirring often.
Add mushrooms to the pan and stir to coat with oil. Cook until tender, stirring occasionally. If using porcini powder, sprinkle it over the mushrooms once they are softened and cook another minute or two, until fragrant.
Stir in the celery and cook until translucent, about 3 minutes. Season with salt and pepper. Remove from heat.
In a large mixing bowl, drizzle the bread crumbs with about 1 tablespoon of oil. Toss with your fingers until crumbs are lightly coated but not wet. Add thyme, rosemary, salt, and pepper, and toss to distribute evenly.
Add the cooked vegetables to the bowl of seasoned crumbs and toss gently to mix. Taste and adjust seasoning as needed.
Carefully fold in the blueberries, distributing them evenly throughout the mixture. Taste once more for balance—adding a touch more salt, herbs, or oil if needed.
Spoon into thick-cut pork chops, chicken breasts, duck breasts, or the cavity of a 2- to 3-pound pork roast. For extra richness, brush the meat with a glaze of honey, balsamic vinegar, and rosemary before roasting.
CHEF’S NOTES:
The optional porcini powder deepens the savory flavor and complements the berries’ natural sweetness. For extra depth, sauté a few thick slices of pancetta (1/8–1/4 inch thick), diced, before cooking the vegetables. Remove the pancetta once crisp and toss it with the bread crumbs along with the blueberries.
SERVING SUGGESTIONS:
-
Serve alongside roast duck, pork loin, or glazed chicken breasts for a festive dinner.
-
Use leftover stuffing to fill roasted bell peppers or acorn squash halves for a creative vegetarian entrée.
-
Pair with a wild rice pilaf or bitter greens salad for balance.
YIELD: Enough to stuff 4 pork chops or chicken breasts, or a single 2- to 3-pound pork roast.
