By Tara Bench and Megan Weiss
Caramelized grapes add sweetness. Prep it the night before and keep it in the fridge until you're ready to bake.
Work: 50 minutes
Total: 1 hour 20 minutes
1 tablespoon olive oil
2 cups (10 ounces) red grapes
1/2 pound sweet Italian sausage, casings removed
1 large onion, diced
2 cloves garlic, minced
3 ribs celery, diced
1 1-pound loaf country bread, cut into 1/2-inch cubes (10 cups)
2 tablespoons finely chopped sage
1/2 cup chopped flat-leaf parsley
3/4 cup chopped pecans
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 1/2 cups low-sodium chicken broth
6 tablespoons melted butter
2 tablespoons Worcestershire sauce
1. Heat olive oil in a skillet over medium-high heat and saute grapes until soft and caramelized, about 10 minutes; set aside.
2. In the same pan cook sausage, breaking into small pieces, until golden brown. Remove sausage but leave fat in pan. Saute onion and garlic until translucent, about 5 minutes. Add celery and cook until just tender.
3. In a large bowl combine onion mixture, grapes, bread cubes, herbs, pecans, salt, and pepper. Separately whisk together chicken broth, butter, and Worcestershire sauce, then stir into stuffing.
4. Transfer to a 3-quart baking dish. Keep covered and chilled for up to a day. To cook, cover and bake at 350 degrees F. until heated through, about 20 minutes. Remove cover and bake until golden, another 15 minutes.
Per serving: 365 calories, 23g total fat, 8g sat fat, 711mg sodium, 32g carbs, 36mg chol, 9g protein, 3g fiber