Yield: 6 Servings
|1 quart||Bread cubes; *see note|
|½ cup||Chopped celery|
|½ cup||Chopped onion|
|1||Garlic clove; minced|
|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