French Bread Sausage Stuffing

2 tablespoons butter, melted
8 ounces sweet Italian sausage, casings removed, crumbled
2 ribs celery, chopped
1 onion, chopped
1 (15 ounce) loaf crusty French bread, cut into
    1-inch cubes (12-14 cups)
8 ounces red and/or green seedless grapes, halves (1 1/2 cups)
1/2 teaspoon crushed, dried rosemary
1/4 teaspoon pepper
1 (14 1/2 ounce) can fat-free, lower-sodium chicken broth

Heat oven to 375 degrees F. Butter a 3-quart baking dish.

Heat 12-inch skillet over medium-high heat. Add sausage; celery and onion; cook, stirring, until sausage is no longer pink, about 10 minutes. Remove from heat.

In large bowl, combine bread, sausage mixture, grapes, rosemary and pepper. Add broth; toss until blended. Spoon into baking dish; cover with foil wrap.

Bake 30 minutes. Drizzle with remaining butter. Bake, uncovered, until lightly browned, 25 minutes.