Hi, I am Clara. Today, I will show you a way to prepare vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free Recipe
Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. 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 must 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 can achieve it.
The ingredients needed to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:
- Take 2 tbsp ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs
- Take 8 slice Vickys Quick Bread, cubed (recipe link below)
- Make ready 1 prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
- Take 1 tbsp vegetable oil
- Get 225 grams leek, diced (1 cup)
- Make ready 1/2 onion, diced
- Get 120 grams cranberry sauce (whole berries sauce if you can get it) (1 cup)
- Prepare 5 clove garlic, finely chopped
- Make ready 1/2 tbsp dried parsley
- Get 1/2 tsp salt
- Take 1/2 tsp black pepper
- Get 720 ml 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--
So that’s going to wrap it up for this exceptional dish vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
