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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free estimated approx 1 hour.

To get started with this particular recipe, we have to first 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 it.

We usually have oatmeal stuffing and bread sauce with our Christmas roast but I thought I'd try something different after seeing a cornbread dressing recipe on the app yesterday. I think I did a good job, the kids loved it and hubby said he'd eat it again!

Ingredients and spices that need to be Take to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:

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

Steps to make 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

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