How to Make Tasty Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free. Low Prices on Gluten And Dairy Free Snacks. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free 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!

Here is how you can achieve it. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't. You can have Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free using 12 ingredients and 9 steps. Here is how you achieve that.

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

Prepare of ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs.
It's of Vickys Quick Bread, cubed (recipe link below).
You need of prebaked Vickys Savoury Cornbread, whole recipe (recipe link below).
Prepare of vegetable oil.
You need of leek, diced (1 cup).
Prepare of onion, diced.
Prepare of cranberry sauce (whole berries sauce if you can get it) (1 cup).
Prepare of garlic, finely chopped.
Prepare of dried parsley.
Prepare of salt.
It's of black pepper.
You need of vegetable or chicken stock.

Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free step by step. 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.

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

Preheat your oven to gas 4 / 180C / 350°F and grease a 9" x 13" baking / 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.
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.
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-christmas-thanksgiving.

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. I posted a sweet cornbread a couple of years ago and we really enjoy it but this version is better for my cornbread stuffing recipe Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free instructions. Set the chia seed/hot water aside until the mixture turns gelatinous. Also let the dried cranberries steep in the hot water until reconstituted.