Stuffing

Gluten-Free Cornbread Sausage Stuffing
This recipe my husband figured out and is a big hit with the celiac and non-celiac crowds alike! Let's start with the homemade gluten-free cornbread and below is the stuffing recipe.

Cornbread
White corn meal
Butter
Eggs
Salt
Water
Baking powder

Make the cornbread the night before. Follow the cornbread recipe on the package. No sugar. Just corn meal, eggs, water, butter, salt, baking powder. Once it comes out of the oven, slice it up all crazy and leave it uncovered overnight.

Stuffing

Next day:

Two packages of spicy sage sausage
Two large white onions
5 cups water
6 chicken boullion cubes
salt
pepper

- Brown the sausage and set aside. Keep the sausage grease.
- Quarter the onions and then slice. If you don't like slices, dicing is acceptable as well.
- Throw some olive oil in a fry pan and slightly brown onions.
- Add the sausage
- Prepare the chicken boullion
- Get a giant pot and put your crazy sliced up cornbread in it
- Slice up the cornbread some more
- Add sausage and onions and grease and stir like the devil
- Add a lot of sage and pepper and salt
- Pour in your chicken boullion slowly. Pour about half in, then stir. Keep adding boullion and stirring until you have your stuffing at the right consistency. I personally like mine less dry.
- Add more sage, pepper, and garlic to taste
- Stuff bird if you feel like it, but I never do

Spinach Lasagna

We have declared in my home that my husband will be the permanent lasagna maker, his turned out so well. He included a layer of spinach and layered it differently than the recipe I posted here.

Here are his suggestions on layering, list begins with bottom layer:



sauce/sausage mixture

noodles

spinach

ricotta cheese

noodles

sauce/ sausage mixture

mozzarella

Jambalaya

Spicy Jambalaya

1 package hot Italian turkey sausages (I used Jennie-O and they come 5 to a package)

1/2 green bell pepper, diced

1/2 onion, diced

1 large stalk celery, diced

1 cup long grain rice

1 (20 oz) can stewed tomatoes, Mexican style

2 1/2 cups water

1 bouillon cube (I used Knorr)

1/2 tsp thyme

1 bay leaf

1/4 tsp red pepper

Coat a large skillet with nonstick cooking spray and heat over medium high heat for 1 minute. Place sausages in the skillet and cover. Cook for 14 minutes. Remove sausages from skillet.

In the same skillet, add the bell pepper, onion, celery, and rice. Saute these in the sausage juices for a few minutes. Add tomatoes, water, bouillon, thyme, bay leaf, and red pepper. Cover and cook for 20 minutes, adding more water if it starts to dry out.

Meanwhile, slice the sausages. After the rice mixture has cooked, add the sausages, stir, cover and cook for a few more minutes, until hot.

My mother-in-law makes a fabulous jambalaya with her leftover Easter ham every year. I didn't have ham, but the sausages were just as good, perhaps better because it added a little more zing (but don't tell her). This dish was super simple. You could add just about any meat you so desired; shrimp, ham, pork, chicken would all be good. If you go for one of those, make sure to add a little oil to the pan before you saute the veggies and rice. Check periodically on the rice as it cooks to make sure it doesn't dry out, or else you'll be left with burned rice and that is not good at all.

Breakfast Caserole

This is a hearty meal I made for dinner with hash browns and fruit on the side. I got this recipe from Bette Hagman's The Gluten-Free Gourmet: Living Well Without Wheat cookbook.

Gluten-Free Breakfast Caserole

6-8 slices of gluten-free bread, crusts removed

6 slices Swiss cheese

1 pound ground pork sausage

6 eggs

2 cups milk

Dash of salt

Line 9x13 greased pan with enough bread to cover the bottom. Top with slices of Swiss cheese and the pork sausage, which has been cooked a little* and drained.

Beat the eggs and add the milk and salt. Pour this mixture over the bread and refrigerate overnight. Bake the next morning in pre-heated 350 degree oven for 1 hour. Makes 6 servings.

I think this recipe could be good, as well, with ham steak and cheddar cheese in the place of the sausage and Swiss.

* As you can tell from the photo, I cooked the sausage for more than 'a little'. It still tasted great, just not as pretty to look at.