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
