This recipe came from Food And Drink Holiday 2016 and I thought it worked really well. The Focaccia Bread can be switched up with any of your favourite breads, but the texture of focaccia is a nice addition to this recipe. If you are not a fan of grapes, try cranberries or apricots.
500 g red grapes, halved (about 3 cups)
5 tbsp olive oil, divided
3/4 tsp salt, divided
2 tbsp unsalted butter
1 large onion, thinly sliced
500 g mild Italian sausage, removed from casings
1 loaf (390g) day old rosemary focaccia, cut into 1 inch cubes
2 tsp dried rosemary
1 tsp freshly ground black pepper
2 eggs
1 1/2 cups chicken stock
1. Preheat oven to 275F
2. Toss grapes with 2 tbsp olive oil and 1/4 tsp salt. Turn out onto a parchment lined baking sheet and slow roast for 2 hours; cool, cover and refrigerate until ready to bake stuffing.
3. While grapes are roasting, melt butter and 2 tbsp olive oil in a large skillet over medium low. Once foaming, add onion, 1/4 tsp salt, stir and cover for 5 minutes to wilt onion. Remove lid and continue to cook, stirring every 3 to 4 minutes, for 25 minutes longer or until onions are deeply caramelized. Cover and refrigerate until ready to proceed.
4. When ready to finish stuffing, heat remaining 1 tbsp olive oil in a large skillet over medium heat; fry sausage, breaking apart with a fork until no longer pink. Add to a large bowl along with grapes, onions and the focaccia. Sprinkle rosemary, remaining 1/2 tsp salt and the black pepper on top.
5. In a separate bowl, whisk together eggs and stock; pour over bread mixture and toss to combine. Turn out into a 12 cup oven proof dish and bake in a 350 F oven for 30 minutes or until top is golden and stuffing is hot.
