How to Prepare Perfect Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Award-winning Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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 must 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 that.
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 Get to make Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free:
- 2 tbsp ground chia or flax seeds mixed with 6 tablespoons warm water OR use 2 medium eggs
- 8 slice Vickys Quick Bread, cubed (recipe link below)
- 1 prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
- 1 tbsp vegetable oil
- 225 grams leek, diced (1 cup)
- 1/2 onion, diced
- 120 grams cranberry sauce (whole berries sauce if you can get it) (1 cup)
- 5 clove garlic, finely chopped
- 1/2 tbsp dried parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 720 ml vegetable or chicken stock
Steps 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
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