Easiest Way to Prepare Speedy Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. One of my favorites food recipes. For mine, 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 popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first 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 cook that.

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

1. Prepare 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. Prepare prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
4. Get vegetable oil
5. Make ready leek, diced (1 cup)
6. Take onion, diced
7. Prepare cranberry sauce (whole berries sauce if you can get it) (1 cup)
8. Prepare garlic, finely chopped
9. Take dried parsley
10. Make ready salt
11. Get 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 this up with this exceptional food vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!