Makes 8 servings

Ingredients:

• 1 loaf French Meadow Gluten-Free Multigrain Bread
• 1/4 cup butter
• 1 onion, chopped
• 3 stalks celery, chopped
• 2 Tbsp minced rosemary
• 1 cup dried cranberries
• 2 cups gluten-free chicken broth

Directions:

1. Pre-heat oven to 350 degrees.
2. Cut bread in cubes.
3. Bake cubes for about 10-15 minutes.
4. Melt butter in large pan over medium heat.
5. Add onion, celery and rosemary to pan. Season with salt and pepper.
6. Cook for about 10 minutes, stirring occasionally.
7. Gently stir together bread cubes, onion mixture, cranberries and chicken broth.
8. Place mixture in greased 8×8 inch pan.
9. Bake for about 45 minutes, until golden brown.

For more fall-inspired gluten-free recipes and reviews, visit Gluten-Free Cooking with French Meadow Bakery.

Ingredients:

Makes one 9 x 13 dish.

Prep Time: 40-50 minutes
Baking Time: 15-20 minutes

[Click on the photo to watch a video of this recipe.]

Ingredients:

• 1 loaf Rudi’s Gluten-Free Multigrain Bread
• ¼ cup olive oil
• 1 whole yellow onion, chopped
• 1 bulb fennel, chopped
• 2 garlic cloves, minced
• 4 tablespoons sage, minced
• ~1 pound Cremini mushrooms, chopped
• salt and pepper
• 1 ½ cup veggie stock (homemade is always better)
• 2 eggs
• ½ cup chopped hazelnuts

Directions:

1. Preheat your oven to 250 degrees.

2. Cut the loaf of bread into rough cubes, anywhere from ½ inch to ¾ inch pieces. Spread the bread cubes over a cookie sheet and toast them in the oven for 10-15 minutes, or until they’re light brown and slightly crisp on the outside.

3. Set the bread aside and turn the oven temperature up to 350 degrees.

4. Heat the oil in a sauté pan over medium heat and cook the onion, fennel, and garlic until they’re slightly translucent, about 5-7 minutes.

5. Add the sage and mushrooms and cook everything down for 10 minutes, or until the veggies are ~50% of their original volume. Season everything with salt and pepper as you go along and taste, taste, taste.

6. Put the bread cubes in a large bowl and mix in the cooked veggie mixture. Make sure you mix everything well, no giant pockets of bread or veggies hanging out on their own.

7. Pour the veggie stock and two eggs (unscrambled) over the bread mixture and stir everything one more time. You want it to be moist but not mushy, the egg should coat everything (it will help the stuffing set in the dish).

8. Spread the stuffing into a 9 x 13 dish and sprinkle the hazelnuts over the entire casserole.

9. Bake the stuffing for 15-20 minutes, or until the bread is nicely toasted on top and moist in the middle. The nuts on top will toast as the stuffing bakes and release their most Thanksgiving-y aroma into your house.

10. Get a spoon, a turkey and a bib. It’s Thanksgiving.

For more family friendly gluten-free recipes, see Rudi’s Gluten-Free Recipe Box.

Serves 6 to 8.

Prep time: 10 minutes

Ingredients:

• 2 cups cooked pumpkin (fresh or canned)
• 12 oz. package of extra firm tofu, drained
• ½ cup maple syrup
• ¼ cup coconut milk
• 1 tbsp vanilla
• 1 tsp cinnamon
• dash of sea salt

For more recipes, see NFCA’s Gluten-Free Holiday Recipe Box.

Ingredients:

For casserole

• 2.5 lbs sweet potatoes
• 2 eggs
• 1 teaspoon dark brown sugar
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• Pinch of nutmeg

For topping

• ½ cup finely ground Crunchmaster Multigrain Crackers
• 1/3 cup packed dark brown sugar
• 2 tablespoons butter, melted

Directions:

Preheat oven to 350°F. Peel and cube sweet potatoes. In a large stock pot, boil potatoes until tender, then drain. Return potatoes to stock pot. Mash until smooth. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger and nutmeg. Mix well.

Spray a 2 quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside.

In a medium bowl, combine cracker crumbs, melted butter and 1/3 cup dark brown sugar. Mix well.

Top potato casserole with cracker mixture. Spread mixture evenly covering the entire top of the casserole. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes.

Serves 6.

Ingredients:

• 1 cup Shitake Mushrooms
• 7 oz. Crimini Mushrooms
• 3 Shallots (chopped)
• 1 clove Garlic (minced)
• 6 T. Butter
• 16 oz. (2C) fresh, cut Green Beans
• 1 cup Parmesan Cheese
• ½ cup chopped Almonds
• 1 package of Full Flavor Foods(FFF) Mushroom Sauce Mix
• Salt and Pepper

Directions:

• Brush, rinse and slice Shitake Mushrooms and Crimini Mushrooms. Set aside.
• In a large skillet: Sauté Shallots and Garlic in 3 T. Butter until transparent (about 2-3 minutes). Add 3 more T. Butter and all sliced Mushrooms. Sauté until juices form and mushrooms soften (about 10 minutes). Season w/salt and pepper to taste.
• (Note: The above can be prepared the day before and kept refrigerated).
• Preheat oven to 350F.
• Prepare the package of FFF Mushroom Sauce Mix as directed.
• In a casserole dish arrange the Green Beans and cooked Mushrooms. Stir in the prepared Mushroom Sauce, spread evenly in dish, cover dish and bake in oven for about 15 minutes (until bubbling).
• Add Parmesan cheese (stir in 1/2 then sprinkle 1/2 on top) and garnish w/almonds.
• Bake an additional 5-10 minutes, until almonds and cheese are slightly browned.

Makes approximately four 6 oz. servings.