For those counting carbs this holiday season, or for those with gluten allergies, this savory stuffing recipe from French Meadows Bakery is the perfect solution!



2 ½ cups gluten-free chicken broth

2 tablespoons olive oil

1 medium white onion, chopped

5 stalks celery, chopped

1 package (8 oz) sliced baby bella mushrooms

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1 loaf French Meadow Bakery Gluten-Free Multigrain Bread, toasted and cut into 1 inch pieces


Pre-heat oven to 350 degrees.

Heat olive oil in a large skillet. When hot, add onions, celery, salt and pepper. Sauté for about 4 minutes, until translucent. Add mushrooms and cook until tender. Stir in fresh herbs and set aside.

In a large bowl mix bread pieces, mushroom mix and 1 ½ cups hot broth. Stir to combine and pour into 9 x 13″ greased pan. Pour 1 cup hot broth over the top and cover with foil.

Bake for about 25 minutes, remove foil and bake for about 10 more minutes.

*Recipe and image courtesy of French Meadows Bakery, internationally recognized as a leading provider of naturally delicious and nutritious bakery products and desserts that suit a variety of dietary needs, such as certified organic, gluten-free, vegan, yeast-free and kosher.*