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Practical Way to Preparing Tasty Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

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Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

We hope you got benefit from reading it, now let's go back to vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. You can cook vickys cornbread stuffing, gluten, dairy, egg & soy-free using 12 ingredients and 9 steps. Here is how you cook it.

To prepare an unforgettable Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free, here are the materials needed:

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

After readying the materials, now you are good to make your tasty Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free by following the procedures below:

  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.

Stuffing (or dressing as we like to call it) is a Thanksgiving staple. Filled with savory veggies, fresh herbs, and so much flavor it is the. A menu laden with gluten, dairy, soy, nut and eggs, the Thanksgiving feast can be like sitting down to a minefield for those of us who have reactions to certain foods. I haven't had stuffing since I was diagnosed six, nearly seven years ago. Stuffing has always been one of my favorites, but because of the wheat and eggs, I have avoided making it for years.

Recipe : Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

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