Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something that I’ve loved my whole life. They’re fine and they look fantastic.
I always bake dairy and egg free because of my son's allergies. I try to limit wheat for various reasons, and wanted a way to make a yummy cornbread without gluten. Gluten Free, Egg Free, Dairy Free Cornbread Ingredients.
To begin with this particular recipe, we must first prepare a few components. You can cook vickys cornbread stuffing, gluten, dairy, egg & soy-free using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:
- Get 2 tbsp ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs
- Make ready 8 slice Vickys Quick Bread, cubed (recipe link below)
- Prepare 1 prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
- Make ready 1 tbsp vegetable oil
- Make ready 225 grams leek, diced (1 cup)
- Get 1/2 onion, diced
- Prepare 120 grams cranberry sauce (whole berries sauce if you can get it) (1 cup)
- Take 5 clove garlic, finely chopped
- Get 1/2 tbsp dried parsley
- Get 1/2 tsp salt
- Get 1/2 tsp black pepper
- Take 720 ml vegetable or chicken stock
With bites of sweetness from dried cranberries, crunchy walnuts and incredible flavors from thyme and sage. You're going to LOVE this simple delicious recipe! This go-to stuffing cornbread stuffing is packed with fresh herbs, flavorful broth, butter, onions, and celery. This cornbread stuffing, or as Southerners call it…dressing, is a version of my grandmother's beloved recipe.
Instructions to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:
- 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
The main difference is that my grandmother added a few crumbled. Make the holidays easy and delicious with this savory gluten free cornbread stuffing. Make the cornbread days ahead of time for a stress-free meal! This sturdy cornbread works well in stuffing. Cornbread Stuffing. this link is to an external site that may or may not meet accessibility guidelines.
So that’s going to wrap this up for this exceptional food vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
