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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. It is one of my favorites. For mine, I will 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 meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my entire life.

To get started with this recipe, we have to 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 cook it.

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. Prepare Vickys Quick Bread, cubed (recipe link below)
3. Get prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
4. Make ready vegetable oil
5. Make ready leek, diced (1 cup)
6. Take onion, diced
7. Take cranberry sauce (whole berries sauce if you can get it) (1 cup)
8. Get garlic, finely chopped
9. Take dried parsley
10. Make ready salt
11. Get 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

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