With Celiac Disease and Gluten Intolerance on the rise, chances are that someone at your Thanksgiving celebration is following a Gluten-Free diet. Why not make a stuffing for everyone to enjoy?

This is a great side dish alongside turkey – whole grains, veggies, fresh herbs and lots of flavor – all without the  gluten. Your digestive tract will thank me.

Herb & Mushroom Gluten-Free Stuffing - 6-8 servings

• 2 ½ cups chicken broth* make sure this is gluten-free
• 2 Tbsp olive oil
• 1 medium white onion, chopped
• 5 stalks of celery, chopped
• 1 – 8 oz package of sliced baby bella mushrooms
• 1 Tbsp. fresh thyme, chopped
• 1 Tbsp. fresh rosemary, chopped
• 1 loaf of 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.

Appetizers are my favorite part of any meal, and I would be more than content with a Thanksgiving meal comprised of all appetizers. Seriously, I don’t even need the turkey, stuffing or mashed potatoes – just pass the apps and I’m happy. If artichoke dip is involved, I’m even happier.

When I came across this recipe that included green olives, I had to give it a try. One problem: the Taster doesn’t enjoy olives like I do. One solution: add them anyway and see if he notices He wasn’t crazy about it, but thankfully it wasn’t too overpowering and I loved the salty flavor the olives bring to the dip so much, I think they’ll be in every artichoke dip from now on – sorry Taster! I hope you enjoy this recipe as much as I do!

Green Olive & Artichoke Dip - 6-8 servings adapted from Bon Appétit

• 2 cans artichoke hearts
• 3/4 cup green olives (I used large ones from olive bar)
• 1 round (5.2 oz) Garlic & Find Herb Boursin cheese (or other soft cheese)
• 5 oz shredded parmesan (1 1/4 cup)
• 1/2 cup basil, chopped
• naan for dipping

Pre-heat oven to 375°.

Add artichoke hearts and olives to food processor. Pulse until chunky. *Be careful to not over process!*

In a medium sized bowl, combine artichoke and olive mixture, Boursin cheese, 1/2 of parmesan cheese and basil. Stir to combine.

Press into 8×8 glass dish and sprinkle with remaining parmesan cheese. Bake for about 40 minutes, until golden brown.

Serve with warm naan or baguette slices.