Step 1

Preheat the oven to 400°F (200°C).

Step 2

Lightly coat a large casserole dish with a little olive oil. In a small saucepan, combine the orange juice and water and bring to a boil.

Step 3

Stir in the cranberries and simmer over low heat for 3 to 4 minutes, or until softened. Set aside.

Step 4

Place the gluten-free bread in a large bowl. Add cranberries, 2 tbsp of the liquid, stock, celery, onion, walnuts, sage, thyme, rosemary, and salt and pepper to taste.

Step 5

Stir gently to combine and transfer to the prepared casserole.

Step 6

Drizzle the olive oil over and bake for about 30 minutes or until heated through and golden and crispy on top.

Step 7

Serve immediately or keep warm in a low oven until ready to serve.