Recipe of Award-winning Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must 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. Prepare ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs
2. Get Vickys Quick Bread, cubed (recipe link below)
3. Take prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
4. Get vegetable oil
5. Prepare leek, diced (1 cup)
6. Get onion, diced
7. Make ready cranberry sauce (whole berries sauce if you can get it) (1 cup)
8. Take garlic, finely chopped
9. Take dried parsley
10. Make ready salt
11. Make ready black pepper
12. Take 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 with this exceptional food vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!