How to Make Favorite Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. One of my favorites. This time, 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 popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this 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 can achieve that.

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

1. Take ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs
2. Take Vickys Quick Bread, cubed (recipe link below)
3. Make ready prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
4. Take vegetable oil
5. Get leek, diced (1 cup)
6. Make ready onion, diced
7. Take cranberry sauce (whole berries sauce if you can get it) (1 cup)
8. Prepare garlic, finely chopped
9. Take dried parsley
10. Get salt
11. Make ready black pepper
12. Get 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 this up with this exceptional food vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at 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!