Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys cornbread stuffing, gluten, dairy, egg & soy-free. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
A lot of people don 't realise that the vanilla, chocolate, lemon, pistachio and banana cream flavours of Jello Instant Pudding are gluten-free, soy-free and vegan!!. 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.
Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have 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)
- Get 1 prebaked Vickys Savoury Cornbread, whole recipe (recipe link below)
- Get 1 tbsp vegetable oil
- Get 225 grams leek, diced (1 cup)
- Prepare 1/2 onion, diced
- Take 120 grams cranberry sauce (whole berries sauce if you can get it) (1 cup)
- Get 5 clove garlic, finely chopped
- Get 1/2 tbsp dried parsley
- Take 1/2 tsp salt
- Get 1/2 tsp black pepper
- Get 720 ml vegetable or chicken stock
No need to skip the stuffing if gluten isn't your thing — just reach for cornbread instead. Like most stuffing recipes, this one starts out by toasting the bread, and I urge you not to skip it. Slowly pour the broth over the stuffing mixture, stirring as you go, so that the bread is. This invention totally came to me.
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
Place the stuffing mix in a large bowl. Pour the contents of the skillet over the stuffing and toss together gently until mixed. Take care not to leave a bare spot at the bottom of the indentations. If you can find unsliced gluten-free baguettes or rolls, grab them. Whisk together the eggs and stock (more if you like your stuffing moist, less if you like it crisp) in another bowl and drizzle it over the stuffing.
So that’s going to wrap this up for this exceptional food vickys cornbread stuffing, gluten, dairy, egg & soy-free recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
