| Ingredients: |
2 medium leeks, trimmed and chopped(about 1/2 cup)
1 large shallot, peeled and chopped(about 1/4 cup)
1 cup chopped sweet onions
3 tablespoons butter, divided
1 tablespoon olive oil |
8 cups day-old sourdough bread, cut into 1/2-in. cubes, toasted
1-1/2 cups chicken broth
2 cups halved seedless red grapes
1 tablespoon chopped fresh sage |
| Cooking
Instructions: |
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Heat oven to 350 degrees. In skillet over medium-low heat, cook chopped leeks, shallots and onions in 1 tablespoon butter and 1 tablespoon olive oil 40 minutes. In bowl, gently toss onion mixture and last 4 ingredients; spoon into greased 13x9-inch baking dish. Dot with remaining butter. Cover; bake 30 minutes. Uncover and bake 10 minutes more or until golden brown. |
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