Hi, I’m Joana. Today, we’re going to make vickys cornbread stuffing, gluten, dairy, egg soy-free recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. 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 popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Vickys Cornbread Stuffing, Gluten, Dairy, Egg Soy-Free is something that I have loved my whole life. They’re nice and they look fantastic.
To bewith this recipe, we must 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 it.
The ingredients needed to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg Soy-Free:
- Make ready 2 tbsp ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs
- Prepare 8 slice Vickys Quick Bread, cubed (recipe link below)
- Take 1 prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
- Take 1 tbsp vegetable oil
- Prepare 225 grams leek, diced (1 cup)
- Prepare 1/2 onion, diced
- Get 120 grams cranberry sauce (whole berries sauce if you can get it) (1 cup)
- Get 5 clove garlic, finely chopped
- Get 1/2 tbsp dried parsley
- Get 1/2 tsp salt
- Get 1/2 tsp black pepper
- Make ready 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 9x 13baking / 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
- Cble the bread and cornbread into cbs in a large bowl. You will end up with about 8 cups of cbs 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 distinctive dish vickys cornbread stuffing, gluten, dairy, egg soy-free recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
