Simple Way to Prepare Favorite Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

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

Hello everybody, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. One of my favorites food recipes. This time, I am going to make it a little bit unique. 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 in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something that I've loved my entire life. They're fine and they look fantastic.

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 that.

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

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

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