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

Hey everyone, I hope you’re having an incredible day today. 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. For mine, I’m gonna make it a little 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 simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must 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 cook 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. Prepare 8 slice Vickys Quick Bread, cubed (recipe link below)
  3. Get 1 prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
  4. Prepare 1 tbsp vegetable oil
  5. Take 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. Prepare 1/2 tbsp dried parsley
  10. Make ready 1/2 tsp salt
  11. Take 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. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!