Courtesy of French Meadow Bakery
Read the review: Fall Inspired Recipe from French Meadow Bakery by Candice Rose Clifford of Embrace G-Free
Makes 8 servings
Ingredients:
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1 loaf French Meadow Gluten-Free Multigrain Bread
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1/4 cup butter
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1 onion, chopped
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3 stalks celery, chopped
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2 Tbsp minced rosemary
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1 cup dried cranberries
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2 cups gluten-free chicken broth
Directions:
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Pre-heat oven to 350 degrees.
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Cut bread in cubes.
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Bake cubes for about 10-15 minutes.
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Melt butter in large pan over medium heat.
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Add onion, celery and rosemary to pan. Season with salt and pepper.
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Cook for about 10 minutes, stirring occasionally.
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Gently stir together bread cubes, onion mixture, cranberries and chicken broth.
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Place mixture in greased 8x8 inch pan.
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Bake for about 45 minutes, until golden brown.