A fantastic recipe made for use with our own Newton’s No Gluten breads, even your non-gluten-free guests will be clamoring for second helpings!

*dairy free, egg free option


1 loaf – Newton’s No Gluten 4 Grain+Chia Sandwich Bread, thawed
3 Tbsp. poultry seasoning
1 tsp. salt
3 Tbsp. butter, melted (*Earth Balance Dairy Free Spread)
2 cups hot chicken stock or water
3 Tbsp. bacon fat, previously rendered and reserved or olive oil
3 large stalks celery, diced
3 medium onions, diced
1 medium apple, cored and diced
6 stalks fresh parsley, chopped
3 cloves garlic, minced
1/2 cup currants, washed then soaked in 1/2 cup of water to plump, then drained


Cube sliced bread into bite sized pieces. Put into a large bowl. Do not dry bread cubes.
Sprinkle with poultry seasoning and salt. Gently mix.
Mix melted butter and hot stock in a bowl.
Pour butter and hot stock mixture over bread cubes 1/2 a cup at a time. Mix cubes after each addition for even distribution. Set aside.
Heat bacon fat in a medium frying pan. Sautee onions and celery until partially cooked (approx. 5 min.).
Remove from heat and add apples, garlic, currants and parsley. Mix well.
Add contents of frying pan into bread cubes. Mix well.
Lightly press into greased 8×8 pan.
Tightly cover pan with foil and bake at 400F for 30 minutes.
Reduce heat to 350F and continue to bake for an additional 30 minutes.