Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free.
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. One of my favorites. For mine, 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 current trending meals on earth. It's simple, it's quick, it tastes delicious. 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 are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. 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:
- {Make ready of ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs.
- {Take of Vickys Quick Bread, cubed (recipe link below).
- {Prepare of prebaked Vickys Savoury Cornbread, whole recipe (recipe link below).
- {Make ready of vegetable oil.
- {Take of leek, diced (1 cup).
- {Take of onion, diced.
- {Make ready of cranberry sauce (whole berries sauce if you can get it) (1 cup).
- {Make ready of garlic, finely chopped.
- {Take of dried parsley.
- {Get of salt.
- {Prepare of black pepper.
- {Take of vegetable or chicken stock.
Instructions to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:
- Preheat your oven to gas 4 / 180C / 350°F and grease a 9" x 13" baking / casserole dish.
- Set the chia seed/hot water aside until the mixture turns gelatinous. Also let the dried cranberries steep in the hot water until reconstituted.
- Meanwhile, heat the oil in a frying pan over a medium heat and fry off the onion and leek until tender, about 5 minutes.
- Add in the garlic and keep it moving so it doesn't burn for 2 minutes more, then take the pan off the heat.
- 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.
- Add the cooked onion and celery mixture from the frying pan and the whole cranberry sauce.
- Mix in the salt, pepper, and sage, then stir in the stock and chia mixture (or the 2 eggs).
- Spoon into the prepared casserole dish and bake for 45 - 50 minutes or until set in center and golden brown around the edges.
- 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 for this special food vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thanks so much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!