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Sausage and Roasted Grape Stuffing with Rosemary and Thyme

Traditional flavors with a less traditional twist of roasted grapes!
Prep Time 10 mins
Cook Time 45 mins


  • 1 loaf bread, cubed into desired size preferably a few days old - stale bread works best
  • 3 tbsp butter
  • 1 1/2 c sweet or yellow onion, chopped
  • 1 c carrots, chopped (about 2 medium/large carrots)
  • 1 c celery, chopped (about 2 medium/large celery stalks)
  • 1 lb ground sausage if using links, casing removed
  • 2 c grapes, halved
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, minced
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 1/2 c chicken broth
  • parsley for garnish, optional


  • Preheat oven to 350. Grease 9x13 baking dish with cooking spray, set aside.
  • If using fresh bread: line a baking sheet with foil, spray lightly with cooking spray. Bake the cubed bread for about 7 minutes. Set aside in a large bowl.
    If using stale bread, skip to next step.
  • Melt butter in sautee pan. Add onions, carrots, celery and spices. Sautee until soft and onions are translucent, about 8 minutes. Add butter if the pan gets dry.
  • Add sausage, breaking up as you brown the meat. Sautee until cooked through.
  • Remove sausage and vegetable mixture from the heat. Add to the bread with broth and sliced grapes.
  • Cover with foil and bake for 25 minutes.
  • After 25 minutes, remove foil and continue to bake until bread is golden, about 20 minutes.