1. Dry bread cubes for a few hours in the open or bake at 150°C (300°F) for 25 minutes.
2. Soak mushrooms in boiling water for 15 minutes, drain (keeping the liquid) and dry. Chop mushrooms and set aside.
3. In a skillet set over medium-high heat, melt butter and add onions, celery, and garlic. Cook for 10 minutes while stirring.
4. Add reserved mushrooms, red grapes, half the thyme, and half the salt. Continue cooking another 5 minutes. Set aside in a large bowl.
5. In the same skillet set over medium-high heat, add meat, remaining thyme, and remaining salt. Cook meat for 5 to 7 minutes or until nicely browned. Preheat oven to 190°C (375°F).
6. Add cooked meat and bread cubes to onion mixture, combine and season generously with pepper. Taste and adjust seasoning as required. Pour into a 22 x 32 cm (9 x 13 in) baking dish. Moisten with broth or water reserved from soaking the mushrooms to barely cover the mixture.
7. Cover and bake for 30 minutes. Uncover and continue baking for another 30 minutes. Serve immediately as topping on a slice of roasted turkey.

CHEF’S SECRET

You can add 2 or 3 small bunches of grapes on top of the mixture before placing in the oven.

The butter gives the stuffing a lot of taste, so feel free to add a bit more.