Recipe

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• 1 lb italian sausage, casings removed (sweet and or or hot )
• 2 large onions, diced
• 3 large celery ribs, diced
• 2 3/4 cups water
• 1 (14 -16 oz) package herb stuffing mix
• 3 cups red grapes

• 1 Warm a 12-inch skillet over medium-high heat until hot. Add sausage and cook until browned, 10 minutes, stirring.
• 2 to break it up. With slotted spoon, transfer sausage to a large bowl. Spoon drippings into a cup and reserve.
• 3 In the same skillet, sauté the onions in 1 tablespoons sausage drippings over medium heat until tender and golden, 10 minutes, stirring occasionally. Add onions to bowl with sausage.
• 4 Preheat oven to 325ºF. In the same skillet, heat another 1 tablespoons drippings (discard the rest). Add celery and 1/4 cup water and cook until celery is tender, 10 minutes, stirring occasionally. Stir in another 21/2 cups water and bring to a boil. Pour celery mixture over sausage mixture in bowl. Stir in stuffing mix and grapes; toss to mix well.
• 5 Spoon stuffing into 9” x 13” glass baking dish; cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer, or until heated through and lightly browned on top.
• 6 Each serving: About 323 calories, 11g protein, 40g carbohydrate, 12g fat (4g saturated), 4g fiber, 28mg cholesterol, 746mg sodium.