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.