Thanksgiving Stuffing with Blueberries, Rosemary and Almonds

Ingredients

• 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 (small) cubed cornbread, toasted
• 2 cups chicken or vegetable stock
• 2 cups frozen blueberries
• ½ cup chopped parsley
• 1 teaspoon kosher salt
• ¼ teaspoon black ground pepper