Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free
Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. One of my favorites food recipes. 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 recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have 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. Make ready 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. Make ready prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
  4. Take vegetable oil
  5. Take leek, diced (1 cup)
  6. Make ready onion, diced
  7. Get cranberry sauce (whole berries sauce if you can get it) (1 cup)
  8. Prepare garlic, finely chopped
  9. Prepare dried parsley
  10. Make ready salt
  11. Take black pepper
  12. Prepare 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. Thank you very much for reading. I am sure that you can make this at home. There is 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, colleague and friends. Thanks again for reading. Go on get cooking!