Simple Way to Make Quick Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must 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 it.

The ingredients needed to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:

1. Prepare 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. Make ready 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. Make ready 5 clove garlic, finely chopped
9. Make ready 1/2 tbsp dried parsley
10. Make ready 1/2 tsp salt
11. Prepare 1/2 tsp black pepper
12. Take 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’s going to wrap it up with this exceptional food vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!