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

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. One of my favorites food recipes. This time, I am going to 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 well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys cornbread stuffing, gluten, dairy, egg & soy-free using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:
  1. Get 2 tbsp ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs
  2. Get 8 slice Vickys Quick Bread, cubed (recipe link below)
  3. Prepare 1 prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
  4. Get 1 tbsp vegetable oil
  5. Get 225 grams leek, diced (1 cup)
  6. Make ready 1/2 onion, diced
  7. Prepare 120 grams cranberry sauce (whole berries sauce if you can get it) (1 cup)
  8. Make ready 5 clove garlic, finely chopped
  9. Take 1/2 tbsp dried parsley
  10. Prepare 1/2 tsp salt
  11. Make ready 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 this up with this exceptional food vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!