Recipe: Delicious Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

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Before you jump to Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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We hope you got insight from reading it, now let's go back to vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. To make vickys cornbread stuffing, gluten, dairy, egg & soy-free you need 12 ingredients and 9 steps. Here is how you cook it.

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

1. Get 2 tbsp of ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs.
2. Take 8 slice of Vickys Quick Bread, cubed (recipe link below).
3. Take 1 of prebaked Vickys Savoury Cornbread, whole recipe (recipe link below).
4. Provide 1 tbsp of vegetable oil.
5. Get 225 grams of leek, diced (1 cup).
6. Take 1/2 of onion, diced.
7. Take 120 grams of cranberry sauce (whole berries sauce if you can get it) (1 cup).
8. Provide 5 clove of garlic, finely chopped.
9. Provide 1/2 tbsp of dried parsley.
10. You need 1/2 tsp of salt.
11. Use 1/2 tsp of black pepper.
12. Prepare 720 ml of vegetable or chicken stock.

Steps 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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