Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy

Name: Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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", "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", "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!"]

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vickys Cornbread Stuffing, Gluten, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions