Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something that I have loved my entire life.

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

So that’s going to wrap it up for this special food vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!