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Nutrition Facts
Serving Size 157 g
(Approx. 8 Servings)
Amount Per Serving
Calories 250 Calories From Fat 150
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 440 mg 18%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 4%
Sugars 6 g
Protein 13 g
Vitamin A 6% Iron 6%
Vitamin C 6% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Baked Pork and Grape Dressing
Prep Time
2 hours
Cook Time
1 hour
Total Time
3 hours
8  People


Recipe makes 8 Servings

1 H-E-B Long French Bread
2 Tbsp unsalted butter
1 Lb natural ground pork
2 Tsp rubbed sage
1 Tsp salt
1/4 Tsp black pepper
1/8 Tsp cayenne pepper
1/2 cup(s) yellow onion, diced
1/2 cup(s) celery, diced
1 small granny smith apple, peeled, cored and chopped
1 cup(s) green emerald seedless grapes
1/2 cup(s) H-E-B Reduced Sodium Chicken Broth
3 large eggs, lightly beaten
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Preheat oven to 150°F.
Slice or tear bread (including crust) into small pieces.
Place in a food processor (or blender) fitted with a metal blade. Process or blend until coarse crumbs are formed.
Spread crumbs on a baking sheet and dry fully in the oven about 2 hours; crumbs should not color.
Let baking sheet cool, then raise oven temperature to 350°F.
Prepare and butter a 2 to 2 1/2-quart baking dish; set aside.
In a large frying pan over medium heat, melt butter and add pork; stir with a fork until crumbly for 8 minutes.
Add sage, salt, black pepper and cayenne; continue stirring and tossing until lightly browned for 4-5 minutes.
Using a slotted spoon, transfer meat to a plate, leaving drippings in pan.
Add onion and celery to pan, adding butter if needed; sauté until translucent for 1-2 minutes.
Add apple and grapes; stir and toss over medium heat for 2 minutes.
Set aside.
Put bread crumbs into a large bowl.
In a separate bowl, stir together chicken stock and eggs.
While rapidly tossing crumbs, gradually add stock-egg mixture; crumbs should be evenly moistened.
Mix in pork and apple-grape mixture.
Spoon loosely into the prepared baking dish.
Place in the oven and bake until golden for 40-50 minutes.



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