Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Bread cubes; *see note |
| ½ cup | Chopped celery |
| ½ cup | Chopped onion |
| 1 | Garlic clove; minced |
| 1 tablespoon | Butter |
| 2 cups | Seedless grapes |
| 1 teaspoon | Dried thyme leaves; crushed |
| ½ teaspoon | Dried rosemary; crushed |
| ¼ teaspoon | Ground sage |
| ¼ cup | Chopped parsley |
| ½ cup | Chicken broth OR vegetable broth |
Place bread cubes in single layer on tray or dish to allow them to dry while preparing other ingredients. In a large skillet, saute celery, onion and garlic in butter until onions are tender. Add remaining ingredients; mix well. Transfer mixture to buttered baking dish and bake at 325F 35 minutes or until thoroughly heated. For a crisp top, bake uncovered; for a moist dressing, cover and bake. Makes 6 servings. Serve with chicken, lamb or pork.
Nutritional Analysis Per serving 121 Cal., 3 g pro., 3½ g fat (24% Cal.
from fat), 22 g carb., 6 mg chol., 1.3 g fiber and 216 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA. Pamphlet.
Notes: Grapes add a juicy freshness to this light, delicious dressing. *For best results, use a dense type of bread for the cubes.
>From Pat Hanneman (Kitpath) with McBuster 98 Mar Recipe by: California Grapes 1997 : Fast Lowfat Fresh Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998