Serves 6-8

Ingredients:

  • ¼ cup (50 ml) butter
  • 1 ¼ (300 ml) cup diced celery
  • 1 ¼ cup (300 ml) diced onions
  • 2 tbsp (30 ml) summer savory
  • Salt and pepper to taste
  • 8 cups (2 L) of day old gluten-free bread, cubed (we used Timani gluten-free bread)
  • 1 cup (175 ml) cranberry (whole berry)
  • 1 cup (375 ml) gluten free chicken broth

Directions:

  1. Sautee onions, celery and summer savory in butter for 3 minutes.
  2. Add chicken broth and cranberries and simmer for three minutes.
  3. Pour over cubed bread and mix until liquid is absorbed.
  4. Place mixture in a 9 X 9 baking pan and cook in a pre-heated 325 oven for 35 to 40 minutes.

Timani gluten free products are available at Sobeys stores across Atlantic Canada.