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

1. Preheat your oven to gas 4 / 180C / 350F and grease a 9" x 13" baking / casserole dish
2. Set the chia seed/hot water aside until the mixture turns gelatinous.
3. Also let the dried cranberries steep in the hot water until reconstituted
4. Meanwhile, heat the oil in a frying pan over a medium heat and fry off the onion and leek until tender, about 5 minutes
5. Add in the garlic and keep it moving so it doesn't burn for 2 minutes more, then take the pan off the heat
6. Crumble the bread and cornbread into crumbs in a large bowl.
7. You will end up with about 8 cups of crumbs altogether
8. Add the cooked onion and celery mixture from the frying pan and the whole cranberry sauce
9. Mix in the salt, pepper, and sage, then stir in the stock and chia mixture (or the 2 eggs)
10. Spoon into the prepared casserole dish and bake for 45 - 50 minutes or until set in center and golden brown around the edges
11. Serves 12 - 14 adults.
12. Try it with my maple roast turkey recipe!

ground chia, bread, whole recipe, vegetable oil, onion, cranberry sauce, clove garlic, parsley, salt, black pepper, vegetable

Taken from cookpad.com/us/recipes/350505-vickys-cornbread-stuffing-gluten-dairy-egg-soy-free (may not work)