Hi, I am Laura. Today, I will show you a way to make vickys cornbread stuffing, gluten, dairy, egg soy-free recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Cornbread Stuffing, Gluten, Dairy, Egg Soy-Free Recipe
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To bewith this particular recipe, we have to 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 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
- Prepare 8 slice Vickys Quick Bread, cubed (recipe link below)
- Prepare 1 prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
- Make ready 1 tbsp vegetable oil
- Make ready 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
- Prepare 1/2 tbsp dried parsley
- Get 1/2 tsp salt
- Prepare 1/2 tsp black pepper
- Take 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--
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