Harvest Stuffing

Makes 8 servings

Be sure to purchase gluten-free
products for all recipes.


1 loaf of Goodbye Gluten gluten-free
multigrain bread, crusts removed,
cut into 1/2-inch cubes (about 8 c.)
1 c. golden raisins 
1 c. chopped fresh or frozen cranberries
1 tbsp. dried parsley (or 3 tbsp. fresh)
1/4 c. minced yellow onion
1 tsp. sea salt
1/4 tsp. dried rosemary (or 1 tsp. fresh minced)

Harvest Stuffing


1 lg. egg, beaten
1 1/2 c. gluten-free vegetable broth
2 tbsp. unsalted butter, melted
Salt and pepper to taste


  1. Preheat oven to 325°F. Layer bread cubes on baking sheet and toast (15-25 min.) or until crispy and light brown. Be sure to flip cubes after browned. Let cool.
  2. Toss the toasted cubes with the parsley and rosemary in a large bowl. Add remaining ingredients and mix well.
  3. Place the mixture into a greased 2-quart baking dish. Cover and bake at 350°F for 25 minutes. Uncover and bake until golden brown.