10cupsbread cubes from a 1-lb loaf country breadcut into ½-inch cubes
2tablespoonfinely chopped sage
½cupchopped flat-leaf parsley
¾cupchopped pecans
1teaspoonkosher salt
½teaspoonground black pepper
1½cupslow-sodium chicken broth
6tablespoonmelted butter
2tablespoonWorcestershire sauce
Instructions
Heat olive oil in a skillet over medium-high heat and sauté grapes until soft and caramelized, about 10 min; set aside.
In the same pan cook sausage breaking into small pieces, until golden brown. Remove sausage but leave fat in pan. Sauté onion and garlic until translucent, about 5 min. Add celery and cook until just tender.
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.
Transfer to a 3-qt baking dish. If making ahead, keep covered and chilled for up to a day. To cook, cover with foil and bake in a 350°F oven until heated through, about 20 min. Remove cover and bake until golden, another 15 min.
Notes
Caramelized grapes add sweetness. Prep it the night before and keep it in the fridge until you're ready to bake