Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free
Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook vickys cornbread stuffing, gluten, dairy, egg & soy-free using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:
  1. Make ready 2 tbsp ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs
  2. Make ready 8 slice Vickys Quick Bread, cubed (recipe link below)
  3. Take 1 prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
  4. Get 1 tbsp vegetable oil
  5. Make ready 225 grams leek, diced (1 cup)
  6. Get 1/2 onion, diced
  7. Take 120 grams cranberry sauce (whole berries sauce if you can get it) (1 cup)
  8. Prepare 5 clove garlic, finely chopped
  9. Take 1/2 tbsp dried parsley
  10. Get 1/2 tsp salt
  11. Get 1/2 tsp black pepper
  12. Make ready 720 ml vegetable or chicken stock
Steps to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:
  1. Preheat your oven to gas 4 / 180C / 350°F and grease a 9" x 13" baking / casserole dish
  2. Set the chia seed/hot water aside until the mixture turns gelatinous. Also let the dried cranberries steep in the hot water until reconstituted
  3. Meanwhile, heat the oil in a frying pan over a medium heat and fry off the onion and leek until tender, about 5 minutes
  4. Add in the garlic and keep it moving so it doesn't burn for 2 minutes more, then take the pan off the heat
  5. Crumble the bread and cornbread into crumbs in a large bowl. You will end up with about 8 cups of crumbs altogether - - https://cookpad.com/us/recipes/339434-vickys-cornbread-gluten-dairy-egg-soy-free - https://cookpad.com/us/recipes/338020-vickys-quick-white-oven-bread-with-variations-gf-df-ef-sf-nf
  6. Add the cooked onion and celery mixture from the frying pan and the whole cranberry sauce
  7. Mix in the salt, pepper, and sage, then stir in the stock and chia mixture (or the 2 eggs)
  8. Spoon into the prepared casserole dish and bake for 45 - 50 minutes or until set in center and golden brown around the edges
  9. Serves 12 - 14 adults. Try it with my maple roast turkey recipe! - - https://cookpad.com/us/recipes/368926-vickys-maple-roast-turkey-christmas-thanksgiving

So that is going to wrap it up with this exceptional food vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!