Baked Pork and Grape Dressing

By BobN

Prep Time:

120 minutes Cook Time:

60 minutes Makes:

8 servings

Ingredients

• 1 loaf french bread
• 2 tablespoons unsalted butter, or as needed
• 1 pound ground minced pork
• 2 teaspoon crushed dried sage leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup diced yellow onion
• 1/2 cup diced celery
• 1 small tart apple, peeled, cored and chopped
• 1 cup seedless green grapes
• 3 eggs, lightly beaten
• 1/2 cup chicken broth

Preparation

Step 1

Preheat oven to 150 degrees.


Slice or tear the bread, including the crusts, into small pieces.


Place in a food processor fitted with a metal blade, or use a blender.


Process or blend until coarse crumbs are formed.


Spread the crumbs on baking sheets and dry fully in the oven, about 2 hours The crumbs should not color.


Let cool.


Raise oven temperature to 350 degrees.


Butter a 2 to 2 1/2-quart baking dish.


In a large frying pan over medium heat, melt the butter.


Add the pork and stir, breaking it up with a fork until crumbly, about 8 minutes.


Add sage, salt, black pepper, and cayenne; continue stirring and tossing until lightly browned, 4 to 5 minutes.


Using a slotted spoon, transfer the meat to a plate, leaving drippings in the pan.


Add the onion and celery to pan, adding butter if needed, and sauté until translucent, 1 to 2 minutes.


Add apple and grapes; stir and toss over medium heat for 2 minutes.


Set aside.


Put the bread crumbs into a large bowl.


In a separate bowl, stir together chicken stock and eggs.


While rapidly tossing crumbs, gradually add the stock-egg mixture; the crumbs should be evenly moistened.


Mix in the pork and the apple-grape mixture.


Spoon loosely into the prepared baking dish.


Place in the oven and bake until golden, 40 to 50 minutes