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Ingredients for Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:
- Need 2 tbsp for ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs
- Require 8 slice for Vickys Quick Bread, cubed (recipe link below)
- You need 1 of prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
- Prepare 1 tbsp of vegetable oil
- Take 225 grams - leek, diced (1 cup)
- Take 1/2 of onion, diced
- Make ready 120 grams - cranberry sauce (whole berries sauce if you can get it) (1 cup)
- Provide 5 clove - garlic, finely chopped
- Take 1/2 tbsp of dried parsley
- Provide 1/2 tsp of salt
- Provide 1/2 tsp black pepper
- Require 720 ml vegetable or chicken stock
Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free start cooking:
- 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
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