Ingredients
1 cup dried blueberries1/2 cup blueberry schnapps liqueur6 tablespoons butter, divided5 teaspoons minced garlic, divided1 loaf (14-1/2 ounces) sourdough bread, torn into 1/2-in. pieces1 tablespoon avocado oil or canola oil3 celery ribs, chopped1 medium onion, chopped1 large carrot, peeled and grated2 pounds bulk pork sausage1 package (7 ounces) blueberry white cheddar cheese or sharp cheddar cheese, shredded1/2 teaspoon dried rosemary, crushed1/2 teaspoon rubbed sage1/2 teaspoon pepper2-1/2 cups reduced-sodium chicken broth3 large eggs, beatenOptional: Fresh blueberries and fresh sage
Preparation
Preheat oven to 425°. In a small bowl, combine blueberries and schnapps; set aside.
In a small saucepan, heat 4 tablespoons butter and 3 teaspoons garlic until butter melts and mixture is fragrant, 2-3 minutes. In a large bowl, combine bread and the butter mixture; toss to coat. Spread onto a rimmed baking sheet. Bake, stirring occasionally, until golden brown, 12-15 minutes. Cool on a wire rack. Decrease oven temperature to 350°.
Meanwhile, in a large skillet, heat oil and remaining 2 tablespoons butter over medium heat. Add celery, onion and carrot; cook until carrot is tender, 8-10 minutes, stirring occasionally. Add remaining 2 teaspoons garlic; cook 1 minute. Add sausage; cook until sausage is no longer pink, breaking up sausage into crumbles.
In a large bowl, combine bread, sausage mixture, cheese, rosemary, sage and pepper. Drain blueberry mixture, reserving schnapps. Add blueberries to bread mixture. In a bowl, stir together broth, beaten eggs and reserved blueberry schnapps. Pour over bread mixture; toss to combine.
Transfer mixture to a lightly greased 4-qt. baking dish. Bake until top is golden brown and crispy, 45-50 minutes. If desired, garnish with fresh blueberries and sage.
