Easiest Way to Prepare Tasty Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

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Before you jump to Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free recipe, you may want to read this short interesting healthy tips about Treats that give You Power.

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Probably the most popular treats is natural yogurt. Often people choose to eat yogurt over a nutritious lunch which is not the right idea. Low fat yogurt helps make a wonderful snack, however. It is a protein-rich source of wholesome nutritional vitamins. Easily digestible, yogurt can actually help your digestive tract work appropriately depending upon the culture used to produce it. Fast hint: pick unsweetened yogurt and include walnuts or flaxseeds. It's an excellent way to delight in a flavorful snack without having too much sugar.

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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 have vickys cornbread stuffing, gluten, dairy, egg & soy-free using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:

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

Steps 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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