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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Take 2 tbsp ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs
  2. Prepare 8 slice Vickys Quick Bread, cubed (recipe link below)
  3. Take 1 prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
  4. Make ready 1 tbsp vegetable oil
  5. Prepare 225 grams leek, diced (1 cup)
  6. Make ready 1/2 onion, diced
  7. Make ready 120 grams cranberry sauce (whole berries sauce if you can get it) (1 cup)
  8. Get 5 clove garlic, finely chopped
  9. Take 1/2 tbsp dried parsley
  10. Take 1/2 tsp salt
  11. Take 1/2 tsp black pepper
  12. Prepare 720 ml vegetable or chicken stock
Instructions 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 for this exceptional food vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!