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.
Total Time
Makes
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