Cornbread Dressing with Roasted Grapes, Walnuts, and Pancetta | Grapes from California

Ingredients

• 2 cups red seedless California grapes
• 2 cups green seedless California grapes
• 1 1/2 tablespoon olive oil
• to taste salt and pepper
• 6 ounces diced pancetta
• 3/4 cup sliced celery
• 1 large onion, chopped
• 2 cloves garlic, minced
• 5 cups coarsely crumbled cornbread (either store-bought or prepared from a mix), toasted
• 3/4 cup coarsely chopped walnuts, toasted
• 2 tablespoon chopped fresh sage
• 1 cup reduced-sodium chicken broth
• 3 tablespoon butter, melted
• 3 tablespoon white balsamic vinegar
• 1 egg, beaten