Steps to Make Award-winning Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

Hey everyone, 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. This time, 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 favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something that I’ve loved my entire life.

To begin with this 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 can achieve it.

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. Get 1 tbsp vegetable oil
5. Prepare 225 grams leek, diced (1 cup)
6. Prepare 1/2 onion, diced
7. Take 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. 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

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