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Italian Sausage & Grape Stuffing




Source of Recipe


Internet


List of Ingredients




1 pound Italian-sausage links (sweet and/or hot), casings removed
2 large onions, cut into 1/4-inch dice
3 large celery stalks, cut into 1/4-inch dice
1 package (14 to 16 ounces) herb-seasoned stuffing mix
12 ounces seedless green grapes (3 cups), each cut in half


1. Heat 12-inch skillet over medium-high heat until hot. Add sausage and cook until browned, about 10 minutes, stirring frequently to break up sausage. With slotted spoon, transfer sausage to very large bowl. Spoon sausage drippings into cup; reserve.

2. In same skillet, cook onions in 1 tablespoon sausage drippings over medium heat, until tender and golden, about 10 minutes, stirring occasionally. Transfer onions to bowl with sausage.

3. Preheat oven to 325 degrees F. In same skillet, heat 1 more tablespoon drippings (discard any remaining drippings). Add celery and 1/4 cup water, and cook until celery is tender and golden, about 10 minutes, stirring occasionally. Stir in 2 1/2 cups water; heat to boiling. Pour celery mixture over sausage mixture in bowl. Stir in stuffing mix and grapes; toss to mix well.

4. Spoon stuffing into 13- by 9-inch glass baking dish; cover with foil and bake 20 minutes. Remove cover; bake 10 minutes longer or until heated through and lightly browned on top.



Recipe