1 loaf Food for Life Raisin Pecan gluten free bread, cubed
2-3 stalks celery, sliced
1 large onion, diced
1 cup hot vegetable bouillon
1 tbsp parsley flakes
1 tsp sage
1 tsp marjoram
1 tsp thyme
1-2 tbsp olive or canola oil, for sauteing

Saute onion and celery in oil, until soft & slightly browned. Put in large mixing bowl with bread cubes and herbs. Mix well, pouring hot bouillon over mixture until moistened to your liking. Ready to stuff a big squash, or to be heated by itself, in oven or microwave.

This summer and fall I went to a new local farmers market that featured a lot of organic produce. I also buy organic from our local food coop. It was great to meet the proud people who planted and grew this life-sustaining cornucopia! I didn't have to use the guide, because I most always buy organic from the farmer or the coop. A few years ago mu son found out that he is gluten-intolerant. We are also vegetarian. I came up with this recipe so he and the rest of my holiday guests could have something delicious and traditional, without a deleterious health effect.