Focaccia Grape and Sausage Stuffing

 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.