sausage Archives - Spinach Tiger

Six Easy Stuffing Recipes for Every Preference (Gluten free, Grain Free Options)

Angela Roberts — Tue, 23 Nov 2021 16:12:51 +0000

The stuffing recipes here at Spinach Tiger have evolved over the years. Although I was raised in the northeast, where bread was cubed and turned into stuffing, not dressing, with a base of celery, onions and sage, I can now appreciate both.

When I was growing up, the stuffing was actually stuffed into the bird and that was my favorite part. I liked it soft and moist, as opposed to crispy edges.

More recently, I’ve changed my tastes, as at some point stuffing the bird became unsafe, and the only bread stuffing available had those crispy edges I grew to love, as long as there was gravy.

When I moved to the south, I discovered there was no stuffing. There was dressing, made with cornbread and on the sweeter side, although it still included the basic ingredients of celery, onion and sage.

After you get the basics down, the fun begins, because you can add in your favorite flavor/texture additions.

All of these are easy stuffing recipes, that can be adapted.

Grain Free Stuffing. This is my personal favorite. Grain Free Stuffing made with these grain free biscuits. Recipe Here.

Apple Sausage Sage Stuffing. We love sausage, or sausage with apples. This stuffing has all the Fall flavors and is a mix of crispy top and very moist underneath. You can skip the sausage and just do apples or add in pecans. Recipe Here.

Cornbread Dressing with Homemade Corn Bread. Recipe Here.

Cornbread Dressing with Sausage and Pecans. Recipe here.

Grain Free Stuffing that tastes like dressing, although there is no corn. My secret is using these grain free sweet potato biscuits and following this stuffing recipe.

Gluten Free Cornbread Biscuit Stuffing Recipe Here

Making Easy Stuffing Recipes and Dressing for Special Dietary Needs

Most of these recipes can be adapted to special needs.

Dairy Free: All of these stuffing recipes start with butter, but you can make stuffing with olive oil or avocado oil.
Vegan: You can exchange chicken broth for vegetable broth and leave out any meats.
Keto: There is a fabulous grain-free stuffing that has become a tradition in our home.
Paleo: We add little sweet potato to the biscuits that make the grain free stuffing, which it taste similar to a corn bread dressing. This can be made with sausage or pecans.

Use Easy Stuffing Recipes for Amazing Leftovers

This is the grain free stuffing stir fried with left over turkey. Stuffing Hash. Recipe Here.

Turkey Pie Reinvented, using stuffing and more. Recipe Here. To make this keto/paleo, you can use the dough from the chicken pot pie recipe.

Roast Turkey with Video. If you love stuffing, you’ll love this no baste cheesecloth turkey. Recipe Here.

Best 50 Thanksgiving Recipes Here

The post Six Easy Stuffing Recipes for Every Preference (Gluten free, Grain Free Options) appeared first on Spinach Tiger.

Low Carb Sausage Breakfast Casserole

Angela Roberts — Sat, 06 Nov 2021 13:51:03 +0000

Let’s keep your holidays and weekend brunch entertaining easy with this delicious sweet potato sausage breakfast casserole.

Baked in a 9 x 13 baking dish, you will have up to 12 servings, which makes this perfect for cutting into squares for a brunch party.

Ingredients for Low Carb Sausage Casserole

Eggs
Sausage (Italian or Country)
Sweet Potato
Fresh Spinach (can use kale or arugula)
Cheddar Cheese
Baking Spray

Equipment

9 x 13 Baking Dish
Parchment Paper
Egg Scrambler

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Are Sweet Potatoes Low Carb?

Some of you may be wondering how sweet potatoes are low carb, but the entire recipe uses one cubed sweet potato, 20 net carbs for the entire recipe that feeds 8 to 10. Sweet potatoes are also a low glycemic food that deliver tons of nutrition and flavor. You can further devalue the carbs by baking and then refrigerating causing more resistant starch, but truthfully, they are worth not worrying about. You CAN leave the potatoes out and make sausage, spinach and perhaps mushrooms if you’re concerned.

How do you Cube and Roast Sweet Potatoes?

Sweet potatoes are quite fibrous and not that easy to cut in half, so peel first and then do your best to use a sharp knife and slice in half lengthwise. From there cut one inch slices lengthwise and then chop into cubes. You will be surprised just how many cubes you get from just one potato.

Roasted cubed sweet potatoes are a treat in and of themselves and I often use them in this kale Autumn salad. They are an easy side dish but particularly delicious in frittatas and egg casseroles. Toss with some olive oil (not too much) salt and pepper and maybe a little bit of paprika, chili powder or gentle smidge of cayenne. Bake on 400 degrees F. for about 15 to 20 minutes. No longer than that because you don’t want them mushy.

Tips for Baking Low Carb Sausage Egg Casserole

Use parchment paper for the bottom if you have it. Eggs are high in protein and that protein can stick.
Whip eggs frothy for fluffy casserole.
Make sure your meats are pre-cooked, whether it be sausage or bacon. I prefer sausage, as bacon inside of eggs doesn’t hold its crispiness.
Try different cheeses, but no need to load up on the cheese. I like cheddar, goat cheese, and manchego in this recipe.
Do not over bake. This was finished at 25 minutes at 375 degrees F. Another few minutes would have made the eggs tough.
Cool for five to ten minutes before cutting into.
Once you cut the first slice, you can slip out the parchment paper.
Refrigerate and reheat in the oven or toaster oven for best results.
Play around: Use white potatoes, purple potatoes or make it all carnivore.
Greens bring color. Use baby spinach, kale, chard, arugula or skip and sprinkle parsley when it comes out of the oven.
Add in something red for color. I used bomba sauce (from Trader Joe’s). You can add a few slivers of red pepper.

More Breakfast Recipes You Might Love

Latest Blog Posts from Spinach Tiger

Low Carb Sausage Breakfast Casserole

Baked Egg Casserole with Sweet Potatoes, Sausage, Spinach, Cheddar

Course Breakfast

Cuisine American

Keyword chicken sausage,, eggs, frittata, sweet potatoes

Prep Time 20

Cook Time 25

Servings

Ingredients

12 large eggs
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup heavy cream optional
1 large roasted cubed sweet potato
1 pound loose sweet sausage Italian or country
1 handful baby spinach leaves
1/2 cup cheddar cheese shredded
1 tablespoon bomba sauce

How to Cook Sweet Potatoes

1 large sweet potatoes
1 tablespoons olive oil
dash sea salt
dash black pepper
dash paprika or cayenne pepper

Instructions

Baked Egg Frittata Casserole

Preheat oven to 375 degrees F. 190 C.
Prepare 9 x 13 baking dish with parchment paper and spraying sides with baking spray.
Prepare sweet potatoes (recipe below).
Cook sausage in frying pan over medium heat, breaking it up for bite sized pieces. Drain on paper towels.
Beat eggs with salt, pepper and heavy cream.
Place sausage and sweet potato cubes evenly in baking pan. Arrange spinach leaves evenly.
Pour eggs over baking pan.
Sprinkle cheddar cheese evenly.
If you want to add in bomba sauce spoon in to your taste.
Bake in middle of oven for 25 minutes. Rest 10 minutes before cutting.

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Keto Sausage Crusted Three Cheese Pizza

Angela Roberts — Tue, 09 Feb 2021 14:32:04 +0000

If you’re a pizza lover and you’re kicking carbs, I’m bringing you yet another absolutely delicious sausage crusted pizza. While the sausage crusted broccoli rabe pizza was my husband’s favorite, this one with ricotta cheese and fresh basil is my favorite. I’m reposting this today, as it’s National Pizza Day. But, this is keto friendly!

How Do I Make the Sausage Crust?

If you remember from my last sausage crusted pizza, you have to roll the raw sausage out with parchment paper, but first must put the sausage right on the vessel your are baking.

You only roll the top. While you can use your hands to press the sausage out, it will probably end up being too thick, so make sure you disperse the sausage evenly before pressing it. It will take about 1 1 1/4 pounds of sausage for a 12 inch pizza pan. The sausage will shrink about an inch all around. Bake for about 20 minutes at 400 degrees F.

How do I make Pizza Sauce?

First of all, please stop buying jarred sauce. It’s heavy, expensive and usually has sugar.

Please do use Cento San Marzano tomatoes to make a quick, sugar free, clean pizza sauce in the time it takes to make the sausage crust. I did a blind taste tasting with all the Cento Tomato products and several competitive San Marzano

Pizza Sauce is so easy because basically it’s a fast tomato sauce, with some fresh oregano or basil. Dried oregano works well too. The key here is fast and fresh, no bottled and heavy. I cook the Cento San Marzano tomatoes, with a little bit of olive oil, garlic and oregano. It’s the first thing to go on the stove and by the time the sausage is ready, the sauce is ready.

What Kind of Cheese do I use for Sausage Crusted Three Cheese Pizza?

I like to use three cheeses. Mozzarella, Ricotta, Pecorino Romano.

The mozzarella delivers the gooey texture we love. The Ricotta needs to be one that is smooth, dense, and creamy. I like the Publix Greenwise or Polly O. If your ricotta cheese has too much moisture, place on paper towel on a colander, and allow to sit. The pecorino romano is a tangy, salty sheep’s cheese that we always have on hand. It’s our go to grated Italian cheese.

Use Fresh Basil

If possible, use fresh basil. It really makes this pizza sing. If you don’t have access to fresh basil, then use a little dried herbs of choice, (Italian seasoning, dried basil) or use fresh Italian flat parsley.

The Keto Nutrition Macros

1/4 pizza is 5 net carbs.

Broccoli Rabe Keto Pizza

Italian Sausage Crusted Pizza with Peppers with Video

Pizza Sauce Sugar Free

Keto Sausage Crusted Pizza with Ricotta and Basil

Low Carb, Keto Friendly Pizza where Sausage is used for the Crust.

Course Pizza

Cuisine Italian

Keyword basil, Italian sausage, keto pizza, pizza sauce, sausage crust

Prep Time 30

Cook Time 15

Servings slices

Equipment

Ingredients

1 pound Italian sausage
2 tablespoons olive oil
1 cup tomato sauce
1.5 cups grated mozzarella cheese
1 cup ricotta cheese
2 tablespoons Pecorino Romano Cheese
1/4 teaspoon sea salt or more to taste
1/4 teaspoon black pepper
1 handful fresh basil

Pizza Sauce

1 tablespoon olive oil
1 clove garlic
1 can San Marzano Tomatoes
2 tablespoons fresh oregano or basil or dried Italian seasoning
1/2 teaspoon sea salt or more to taste
1/2 teaspoon black pepper or more to taste

Instructions

Make Sausage Crust

Preheat oven to 400 degrees F.
Use loose sausage. If you have sausage links, remove from casing. spread out with fingers onto griddle or pizza pan. Use parchment paper or plastic wrap and rolling pin to roll out as thin as you can without forming holes. Place parchment on top of sausage and roll. You will not need any binders.
Sausage will shrink about an inch all around. Form a sausage crust with your fingers the way you would a dough crust.
Bake for 15 to 20 minutes until sausage is browned.

Make Pizza

Once sausage is cooked, sop up any grease with paper towels.
Add about 1/2 cup tomato sauce to pizza crust.
Add mozzarella cheese.
Add RIcotta Cheese in dollops of one or tablespoons around the pizza.
Bake for 10 minutes or until cheese is melted.
Sprinkle grated pecorino romano cheese.
Fresh basil leaves.
Put fresh basil on pizza.
Serve immediately, cutting into six pieces.

The post Keto Sausage Crusted Three Cheese Pizza appeared first on Spinach Tiger.

Grain Free Stuffing, Paleo, Keto Friendly

Angela Roberts — Thu, 21 Nov 2019 15:57:21 +0000

Grain Free Stuffing, Paleo, Keto Friendly

This is a breakthrough, even for me who often creates paleo or grain free recipes. I do this for all my readers who struggle with food allergies, diabetic diet concerns and those on a ketogenic or low-carb diet. Each serving is 6 net carbs!

Almond Flour Grain free Biscuit Recipe Serves as the Base for Grain Free Stuffing

I had the genius idea to start with this grain free biscuit recipe that gets better every time I make them. The key to the success of this biscuit getting high and fluffy is to make sure you use extra large eggs and really whip the whites well. If your egg whites aren’t gloriously fluffy, the biscuits will flop.

Watch the quick video but make a double batch and add extra eggs. I’ve edited the recipe to add one more egg white as I accidentally did this and it improved an already great biscuit!

Since I published this, I decided to make a sheet pan biscuit to save time and it works great. You can do that by spreading out the biscuit batter in a sheet pan about an inch high, and baking about 15 minutes. Once cooked, cut into cubes.

Once the biscuits are cooled, (you must cook them), cut into big croutons. Gently bake for about 5 minutes or so to get them a little golden brown. Grain free biscuits do not act like gluten flour biscuits, so we do what we can to push them. I have found that keeping the croutons on the large size (larger than croutons you buy in the store) is best. If you happen to have any that turn into bread crumbs, dry and cool them completely and save them for another recipe.

Once you have your toasted croutons, you’re ready to make your stuffing any way you choose, keeping in mind you will NOT need as much broth as regular recipes. Keep the broth to about 1 1/4 cups. One idea is to take a chicken broth and cook it way down to have some concentrated flavor.

The broth you use makes a difference. I choose a good tasting organic broth. I like the Pacific brand and the whole foods 365 brand. Do not buy broth that has a lot of added unnecessary flavors.

You can make your own with this recipe. Heat the broth first. It pulls the flavors together!

Buy some fresh sage and make a sage brown butter. The flavor is to die for.

Sauté your celery for at least 10 minutes ahead of the onion. Celery never wants to soften the same way onions do. I don’t like crunchy celery in my stuffing, but if you do, then go ahead and put them in pan at the same time.

Add sausage for flavor. If you have sausage drippings add them to the onion/celery combination. We like country sausage in this recipe, but Italian sausage is always welcome as we’re concerned. If you’re daring, use chorizo!

In meantime, watch the video below for how to make the biscuits, but make sure to double the recipe.

I find that with grain free recipes like this, it’s easy to veer off in the wrong direction. The video will help you stay on course.

Don’t just eat this for Thanksgiving. You can stuff chicken breasts, chicken, pork chops, and so on. Another idea is to take left over chicken (or cooked chicken breasts), shred the meat and mix with the stuffing before baking. That’s a one dish meal!

Grain Free Stuffing Makes Great Leftovers

Here is what I did with the leftovers. Stir fry in a pan with butter, add arugula and a side of this sugar free cranberry sauce.

Recipe here for Hash.

Enjoy your holiday without guilt! Calculating 10 servings, this recipe has 6 net carbs per serving.

Here are my KETO FRIENDLY Thanksgiving Recipes all in one place.

Low Carb Pumpkin Recipes

Grain Free Sweet Potato Biscuits

Grain Free Stuffing You'll Rush to the Table For

Grain free, keto friendy, Paleo Stuffing made with almond flour, coconut flour and perfect for any recipe where stuffing is in order.

Course Side Dish

Cuisine American

Prep Time 1

Cook Time 30

Total Time 1 30

Servings

Author Angela Roberts

Ingredients

Grain Free Biscuits make double batch recipe here but see notes
4 stalks organic celery diced
2 yellow or sweet onions diced
1/2 teaspoon poultry seasoning
1 pound country sausage
3 tablespoons freshly chopped sage or 1 teaspoon dried sage
1 tablespoon chopped fresh parsley
1 egg
1 cup chicken broth
Sage Browned butter optional
Sage Browned Butter Ingredients
6 sage leaves
2 tablespoons butter

Instructions

Make Biscuits, adding in some freshly chopped sage, black pepper, and poultry seasoning. See notes.
Cool biscuits.
Cut into large cubes, larger than cubes you buy in store.
Bake cubes for 5 to 10 minutes at 375 until golden brown.
In a frying pan, make country sausage, reserving two tablespoons of fat.
If not using sausage heat butter in pan.
Sauté celery and onions until softened. If you like celery soft, saute first for 5 to 10 minutes before adding onion.
Heat broth in sauce pan.
Put stuffing into a cast iron pan or shallow baking dish
Toss with celery/onion, herbs, and egg.
Slowly add broth. Mix gently.
Bake at 350 for 15 minutes, covered with foil.
Add browned butter (see below) This is optional for extra buttery crunch, but you don't have to do this.
Remove foil and continue to bake another 15 minutes or until top is golden brown.

Make Browned Butter Instructions

Heat butter in pan and add sage leaves, until they are crisp.

Notes
Follow directions for grain free biscuits, doubling recipe. You can choose to add some freshly chopped sage, black pepper, and 1/4 teaspoon poultry seasoning. Make ten large biscuits.
A shallow dish works best to get the most crunchy top.
Carbs: Net 7

Nutrition
Carbohydrates: 11g | Protein: 17g | Fat: 30g | Fiber: 4g | Sugar: 1g

The post Grain Free Stuffing, Paleo, Keto Friendly appeared first on Spinach Tiger.

Italian Eggplant Soup with Italian Sausage

Angela Roberts — Tue, 20 Aug 2019 10:00:59 +0000

Truth be told, this soup was an accident. I made eggplant stew this summer when the eggplants and tomatoes were sold fresh at the farmer’s market. I felt lazy, but wanted to do something special and comforting with the eggplant.

Italian Eggplant Soup can be make in a crockpot or dutch oven.

I did what I always do, cutting and salting. I then just put tomatoes, red bell pepper, onions, and eggplant in a dutch oven and let it simmer for hours. You could also put this in a crockpot. This montage of vegetables developed into an outstanding eggplant stew, creating an umami type taste, because we could not stop eating it.

I love this oval dutch oven from Lodge. I make so many wonderful dishes in it.

On a whim, I took the leftovers and put them in the Vitamix and made a thick soup, then added Italian sausage. This hit all the notes of Italian comfort food! If you don’t have the fresh tomatoes, use San Marzano Tomatoes in a can.

You will love this soup and you’ll be sad when it’s gone! Make this soup on a cold, wintry day and, because it takes time in the crock pot or dutch oven, make this gluten free french bread to go with it. It only takes an hour start to stop!

You might also like my Pork Panko (Grain Free) Eggplant Parmesan.

You might also love this

Italian Sausage Vegetable Soup

More Italian Recipes from Spinach Tiger

More Eggplant Recipes from Spinach Tiger

More Soup Recipes from Spinach Tiger

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Eggplant Soup with Sausage

Eggplant Tomato Soup with Sausage, a hearty yet healthy meal. You can choose to make this vegetarian and skip the sausage.

Course Soup
Cuisine Italian

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Servings 8

Author Angela Roberts

Ingredients
2 tablespoons olive oil
2 cloves fresh garlic
2 eggplants peeled cut into large cubes
2 large cans San Marzano Tomatoes about 6 cups
1 bell pepper seeded, sliced thinly, lengthwise
1 onion chopped
fresh basil
2 links Italian Sausage or 1/2 pound loose sausage

Instructions
Chop tomatoes. Set aside. Keep the juice.
Heat olive oil in a large pot.
If using a dutch oven on top of the stove, heat olive oil and soften garlic. Add onion and saute for a minute or so just to add flavor to the oil.
Add the rest of the ingredients.
Place in crock pot on low for six hours or longer.
Or, Cook on very low for three hours, until all the eggplant is very soft.
While eggplant stew is cooking, make sausage. You can either fry or bake in oven until cooked through.
Cut sausage into discs.Optionally, you could use loose sausage.
Put ¾ eggplant stew into a vitamix or use an immersion blender. You can blend all of it if you desire.
Add sausage.
Serve with fresh herbs and freshly grated parmesan cheese.

The post Italian Eggplant Soup with Italian Sausage appeared first on Spinach Tiger.

Easy One Pot Chicken Recipe with Sausage, Kale and White Beans

Angela Roberts — Wed, 21 Dec 2016 23:59:28 +0000

Easy One Pot Chicken Recipe

Here’s my promise. If you make this easy one pot chicken recipe with sausage beans and greens dish, you will make it again, probably a week later.

It has a flavor profile that just pulls you in and says life is worth living, if just for this one bite of food.

If you want an absolutely delicious, easy, hearty, soul-warming winter meal all made in one pot, this is that dish. This is cassoulet inspired but it’s not cassoulet, which is a much more complicated recipe, like this one, which one day, I aim to make.

There’s nothing new here from a culinary viewpoint. People cook chicken with sausage all the time. They add beans. They add greens. Millions of dishes contain such ingredients. What I think I’m doing for you is simplifying a dish and promising some complex flavors, in a very easy way. You really don’t have to know how to cook to make this, and people will think you are amazing.

Simply buy a good store bought broth. Sure you could make your own stock with this recipe, but sometimes there’s no time for that. I used Whole Foods organic chicken broth. If you use a store bought bone broth, be careful of too many additional flavors. The cleaner the broth flavor, the better.

Use Bratwurst if you can. Brats originated in Germany and made typically with veal, pork, ginger, coriander and caraway and nutmeg. I can’t know for sure if the brats I used from Whole Foods had all of these ingredients, but I do know they had a very specific flavor profile that other sausage doesn’t and it made the dish just right.

While I love Italian sausage, it will have fennel and be a different (although still good) flavor.

Use a mix of chicken. It just makes everyone happy. You can use just thighs, but don’t use only white meat. I’m frugal (sometimes) and I always buy a whole chicken and cut it up and use what I need and freeze the rest.

Deeply brown your chicken. Be patient.

Use a lot of chopped onion. It does something to the kale.

Use lacinato kale if you can. It’s better than curly kale for a lot of reasons. Remove the ribs. If you’re aren’t going to take the time to remove the ribs, use curly kale. You’ll note that I have about 25 kale recipes here, and the possibilities are never ending.

I like to make my one pot chicken recipes in an enameled cast iron dutch ovens. This 7-quart oval dutch oven is my most recent favorite from Lodge. This 6-quart dutch oven one from Martha Stewart is one I’ve used countless times.

More One Pot Chicken Recipes

One Pot Chicken Recipe, Chicken with 40 Garlic Cloves of Garlic is a classic.

One Pot Chicken Recipe, Mediterranean Style. Chicken with Olives

One Pot Chicken: Chicken Agridolce (This is sweet and sour, Italian style).

More Chicken Recipes from Spinach Tiger

More Kale Recipes from Spinach Tiger

I hope you enjoy your one pot cooking. I’ll be back with more.

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One Pot Chicken Sausage Beans and Greens

A very easy one pot dish of chicken, sausage, kale and beans, hearty, healthy, and full of flavor.

Course Entre
Cuisine Italian

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes

Servings 4

Author Angela Roberts

Ingredients
two pounds of chicken pieces can be all thighs, or a mix
oil for browning chicken see notes
1 pound of brats or two large links
1 onion diced
1 carrot diced
1 box organic chicken broth
1 15 ounce can cannellini beans
1 bunch lacinto kale
sea salt
freshly ground black pepper

Instructions
Pat chicken pieces dry.
Put oil in frying pan or dutch oven.
Once oil is hot, brown chicken on both sides. Brown deeply. This can take 8 minutes a side.
You can dredge chicken in flour if you desire; it's not necessary.
Once chicken is deeply browned, remove from pan.
Add in sausage and brown on all sides. Remove.
Add in onion and cook until softened.
Add meat back in to pot.
Add chicken broth.
Rinse beans in water to remove sodium.
Add to pot.
Add bay leaf
Cook on very for two to three hours or add to crock pot on very low.
During the last hour of cooking, add chopped kale. To prepare kale, cut out middle ribs and chop. If using curly kale, cut out any large ribs and chop.
Season with salt and pepper.
Once the kale is melted into the broth which can take up to 30 minutes, the dish is done.

Notes
I cut up a whole chicken, but only used one thigh/leg and 2 chicken breasts with wings attached. You can mix it anyway you prefer, even using all thighs.

The post Easy One Pot Chicken Recipe with Sausage, Kale and White Beans appeared first on Spinach Tiger.

Sausage Corn Muffins, Gluten Free Option

Angela Roberts — Wed, 14 Dec 2016 14:54:04 +0000

Sausage Corn Muffins

There are a lot of things you can do with country sausage. Stuffing sausage into corn muffins that are tender, tasty and made from scratch is one of them that is a perfect Southern treat.

The process is fairly easy. Brown the sausage and drain and then decide which cornbread camp you’re in. Do you want your cornbread to be more cornbread texture, crumbly? Use 1 1/2 cups cornmeal to 1/2 cup flour.

You have to decide if your sausage corn mufins to have cake-like or more cornmeal-like texture

Do you want your cornbread to be more cake-like in texture? Use even amounts of cornmeal to flour.

Do you like your sausage corn muffins on the sweet side?

Once you’ve solved that, do you want your cornbread sweet? This decision changes region to region. Usually, I like a little bit of sweetness, but not so much when I’m adding sausage. If you like sweet, add the optional sugar.

Now you have to decide if you want spicy or mild sausage. Both are good, but I do tend to like spicy. You can use loose country sausage or just crumble up sausage patties.

Make Sausage Corn Muffins Gluten Free

When you choose to make sausage corn muffins gluten free, use the ratio 1 1/2 cups corn meal to 1/2 cup gluten free flour. Make sure your corn meal is made in a gluten free factory or is designated officially gluten free like this brand. My favorite gluten free flour is this brand.

Now that you’ve decided how you like your cornbread, make these muffins for your next brunch. You can also make these ahead, keep frozen and heat up for quick made from scratch breakfasts.

More Quickbreads from Spinach Tiger

More Cornbread Recipes from Spinach Tiger

Your might love this pimento cheese cornbread.

If you love this recipe, You might also love this sausage mozzarella biscuit with an Italian flair.

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Sausage Cornbread Muffins

Savory country sausage stuffed inside corn muffins is a wonderful breakfast treat.

Course Muffins
Cuisine American

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Servings 12

Author Angela Roberts

Ingredients
1 pound cooked, drained and crumbled mild country sausage
1 and ½ cups buttermilk
2 tablespoons butter
1 ½ cups cornmeal see cooking notes order here
½ cup all purpose flour see note for gluten free option
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar optional
2 eggs lightly beaten
1 cup shredded cheddar cheese

Instructions
Cook sausage patties in oven according to package instructions.
Crumble into small bite sized pieces. Set aside.
Preheat oven to 375 degrees F.
Melt butter in microwave (20-30 seconds)
Mix cornmeal, flour, baking powder, salt, sugar with a whisk until well incorporated.
Mix in butter, shredded cheese, reserving 1/3 cup cheese to top muffins.
Mix in sausage.
Mix eggs with buttermilk and blend into dry mix. (Don’t over mix).
Prepare muffin pans with baking spray or oil, or use cupcake liners.
Pour into muffin pans.
Top with about a teaspoon of cheese.
Bake for 15-20 minutes until a tester comes out clean.
Cooking Notes: for a more cake-like cornbread, mix 1 cup corn meal to 1 cup flour.

Notes
When making these gluten free, I use Bob's Red Mill one to one baking flour.

The post Sausage Corn Muffins, Gluten Free Option appeared first on Spinach Tiger.

Gluten Free Cornbread Sausage Biscuit Stuffing Recipe

Angela Roberts — Wed, 23 Nov 2016 03:12:03 +0000

I’m coming here at the last minute to offer a gluten free stuffing that I’m proud of. First of all, I started with sage biscuits made with a combination of corn meal and gluten free flour. The biscuits are stand alone. You can make them and stop. They will be so good for a turkey sandwich with cranberry sauce. My unique Roast Turkey recipe can be found here.

However, you might be craving some old fashioned stuffing, because it’s what you grew up with. This has the taste and some texture of corn bread, but the moistness of old fashioned stuffing. I added in some Italian sausage and pine nuts for interest and added flavor. I wanted to also add in golden raisins but didn’t have any. I think that would work well.

Make Gluten Free Cornbread Biscuit Stuffing from Sage Cornbread Biscuits

You probably should start the day before making the biscuits. I made one batch of 12 biscuits the night before. I crumbled them up into chunky pieces and let them sit overnight in the oven after oven cooled down.

I took inspiration for this gluten free cornbread biscuit stuffing from this sausage apple stuffing, but to give texture to gluten free biscuits I added corn meal. The Italian sausage makes for a good bite, but you could leave this out, or you could add in some shredded chicken or shredded turkey in a good use of left overs.

Just to let you know I’ve been making some excellent gluten free biscuits and getting good feedback. Here is my fluffy gluten free biscuit and here is my newest gluten free sweet potato biscuit.

If You Need a Grain Free Stuffing that is paleo, keto friendly, I have you covered

Grain Free Stuffing

50 of My Best Thanksgiving Recipes Here

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Corn Bread Biscuit Stuffing, Gluten Free

Gluten free corn bread sausage sage biscuit stuffing, made from cornbread biscuits.

Course Side Dish
Cuisine American

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Author Angela Roberts

Ingredients
Corn Bread Sage Biscuits see separate recipe below
1 pound loose Italian sausage
4 tablespoons butter
1 large onion diced
2 cups celery diced
2 eggs
1 teaspoon dried sage or 3 tablespoons fresh sage
4 tablespoons fresh parsley
2 cups chicken broth heated
1 teaspoon salt
1 teaspoon black pepper
1/4 cup pine nuts optional
2 tablespoons golden raisins optional

Instructions
Make gluten free biscuits. Crumble into bite sized pieces. Allow to sit overnight. You can also speed this process by putting the crumbled pieces into a low oven of 300 degrees for a few minutes.
Allow to cool.
Crumble and cook sausage in a medium frying pan. Drain. Set aside.
Melt butter in a dutch oven or frying pan.
Add onions, celery and cook until softened.
Beat eggs and add to bread. Mix.
Add sausage into bread.
Add herbs.
Add bread stuffing in dutch oven or frying pan with celery and onions.
Heat broth, but allow to cool to warm.
Season with salt and pepper to taste.
Refrigerate overnight or for several hours, if you have time.
Take out an hour in advance before baking or add more baking time.
Put into a baking dish or 10 inch cast iron frying pan.
Bake for 25-35 minutes at 375.

Notes
Notes: Prep time means active prep time.

Here is the Gluten Free Biscuit Recipe

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Gluten Free Sage Corn Bread Biscuits

Corn bread biscuits with fresh sage.

Course Biscuits
Cuisine American

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Servings 12

Author Angela Roberts

Ingredients
1 cup gluten free flour order here
1 cup gluten free yellow corn meal order here
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh sage or 1/2 teaspoon dried sage
6 tablespoons butter cut into small cubes
1 cup buttermilk
Tools Needed
Biscuit Cutter order here
Whisk order here
Measuring Cups order here

Instructions
Chill butter in freezer for 15 minutes.
Mix together, corn meal, flour, salt, baking powder, sage, black pepper.
Add in cold butter, using pastry cutter or hands.
Add egg to buttermilk.
Add this to the dry ingredients.
Stir with a wooden spoon to bring together.
Pat into a round disc.
Cut or drop biscuits. It doesn’t matter how pretty they are; you’re going to crumble them later.
Bake for 15 minutes at 450 degrees.

The post Gluten Free Cornbread Sausage Biscuit Stuffing Recipe appeared first on Spinach Tiger.

Sheet Pan Pizza with Trader Joe’s Pizza Dough

Angela Roberts — Tue, 17 May 2016 20:52:02 +0000

Sheet Pan Pizza is Exactly what a Party Needs.

It’s easy to put together and I’m so in love with everything sheet pan lately. I’ve made entire meals using either my stone sheet pan this aluminum sheet pan, roasting everything at once. Then I got this wild idea to make a sheet pan pizza.

I used my alumium sheet pan because I took my oven up to 550 degrees. You don’t have to do that. You can make this pizza at 400 or 450 degrees, but it may take a little longer to bake. I love this stone baking sheet and it will go up to 450 degrees. I bake or roast every day in the stone sheet pan.

I use store-bought dough which is about 16 ounces, and I stretch it thinly in the pan. It does not have to reach the sides. We love thin crust, and I try to get it as thin as possible without making holes.

I have a few pizza secrets for easy sheet pan pizza.

If you don’t have time to make homemade dough, use store bought dough (read below to see my favorite).

Use pizza sauce sparingly.

Scatter your toppings.

Go light on cheese when using fresh mozzarella.

Go ahead and mix your meats. We love Italian sausage and pepperoni, but we scatter instead of layer.

Allow ingredients like cheese to come to room temperature so everything bakes evenly.

Put fresh herbs such as basil on pizza when it comes out of the oven.

My Favorite Store Bought Pizza Dough for Sheet Pan Pizza

When you need to make a lot of pizza use a grocery store dough. One batch fits the sheet pan almost perfectly. After testing out a few, Trader Joe’s pizza dough is my favorite and this is not a paid post. It doesn’t have the same elasticity of Publix dough, but it’s much easier to work with and more consistent in baking.

My Favorite Pizza Sauce for Sheet Pan Pizza

My second secret is to use pizza sauce sparingly. An overload of sauce won’t allow the crust to brown properly and it’s not necessary. Think of the pizza sauce as more of a condiment for your toppings. I use a high quality brand of tomato puree, add a tad of olive oil, salt, pepper and sometimes some fresh oregano. That’s it. It’s clean, simple.

A cooking tip regarding pizza sauce is simply to save some of your tomato sauce from this basic tomato sauce recipe when you make spaghetti and freeze it for the future. A sheet plan pizza doesn’t need more than a cup of sauce.

Scatter Your Toppings for a Sheet Pan Pizza

Forget all that heavy layering that the pizza delivery companies do. They are trying to show value, not necessarily good taste. That’s no way to enjoy pizza. Scatter your toppings so that each bite of pizza gives you something different. It’s a more authentic way to make Italian pizza and it will bake better.

How to Cut Sheet Pan Pizza

Here is a sheet pan pizza I made with sausage and red onion. So good. Cut down the center lengthwise and cut into triangles.

So tell me are you into the sheet pan trend for making easy meals?

Lets connect on Instagram. I’d love to see you there.

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Sheet Pan Pizza with Trader Joe's Pizza Dough

How to Make Sheet Pan Pizza with seven tips including my favorite pizza crust.

Course Pizza
Cuisine Italian

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes

Servings 16

Author Angela Roberts

Ingredients
16 ounce pizza dough
1 cup easy pizza sauce
2-3 cups fresh mozzarella cheese
1 cup broccoli rabe recipe here
3 links Italian Sausage cooked, crumbled
2 ounces pepperoni cheese
cornmeal for bottom of pan
Easy Pizza Sauce Ingredients
1 small can high quality tomato puree
1 tablespoon olive oil
dash salt pepper
fresh oregano

Instructions
Take pizza dough out of refrigerator at least 60 minutes in advance.
Preheat oven to from 450 to 550 degrees
Sprinkle sheet pan wth corn meal (to prevent sticking.)
Stretch dough out on sheet pan.
Spread pizza sauce lightly, leaving room for crust.
Place sausage, broccoli rabe and pepperoni in scattered way.
Bake in lowest rack of oven for 15 minutes or until golden brown.
Easy Pizza Sauce Instructions
Heat tomato puree with olive oil, salt, pepper.
If you have fresh oregano, add that in.
You can substitute with a dash of oregano, but I usually don't like that heavier taste.

More Pizza Recipes from Spinach Tiger

Thin Crust Pizza with Homemade Dough

Brussels Sprouts and Bacon Pizza with Video

Peach Pizza on the Grill

The post Sheet Pan Pizza with Trader Joe’s Pizza Dough appeared first on Spinach Tiger.

Sausage Apple Sage Stuffing

Angela Roberts — Mon, 23 Nov 2015 22:31:49 +0000

The single only reason I like the Thanksgiving meal is for stuffing. Stuffing to me is white bread with lots of sage, celery, onions, sausage and quite possibly apples. Sausage apple stuffing has it all, with savory flavor, texture and mouthfuls of comfort.

Why apples? Apples add just a touch of sweetness and texture. Apples compliment pork and I love sausage in my stuffing.

Now I know you have your own special stuffing or perhaps you’re from the South and you eat corn bread dressing. At our dinner, we serve both, because people most remember and desire the stuffing or dressing they grew up on, and almost no one seems to be able to make it as good as their mom’s.

I got extra help and Retro Rose got on Periscope with me this past weekend. In fact, we scoped a bunch of Thanksgiving recipes and connected live with people all over the world. It was pretty incredible to my 80 year old mom to be able to live broadcast from our kitchen.

I go so crazy for stuffing that I would the loaded dessert table and homemade biscuits just to eat more of this. I nearly made myself sick picking away at it after dinner. The crispier the ends get, the better I like it.

Serve this with my roasted cheesecloth turkey, pear cranberry sauce and Pennsylvania Dutch corn pudding. You can’t go wrong with the traditional Thanksgiving dinner.

So tell me, is it stuffing or dressing? Is it cornbread or white bread, or do you get all fancy schmancy and use french baguette. Do you have a special recipe for stuffing? Leave me a link.

Let’s connect. I am very active on Instagram, and my latest passion is doing live video broadcasting at Periscope, where you can watch me in action in my kitchen, LIVE. No editing.

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Sausage Apple Sage Stuffing

Apple, Sausage, Sage for a delicious stuffing.

Course Side Dish
Cuisine American

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Servings 8

Author Angela Roberts

Ingredients
1 1/2 lbs Italian sausage mild
2 Loaves of bread cut in to cubes.
8 tbsp Butter
1 cup diced apples
3 cups Celery
2 cups Onion
4 Eggs
4 cups Chicken broth
1/2 tsp Black pepper
1/2 tsp Salt
¼ cup fresh sage or 1 teaspoon dried

Instructions
Place cut bread cubes on baking pan and allow to dry for a day. If you don’t have that time, place in oven for a few minutes. Remove and allow to cool. That will remove some of the moisture.
In frying pan crumble sausage and fry until cooked. Drain, reserve two tablespoons fat.
Add fat and butter to large frying pan.
Saute celery onions, apple until softened. If you like your celery soft, saute for 5 to ten minutes first and then add onion and apples.
Heat broth in saucepan.
Toss bread cubes, with celery, onions, sausage, apples, sage eggs. Season with salt and pepper.
Arrange in a baking dish.
Bake at 350 degrees F. for 30 minutes or until golden brown.

The post Sausage Apple Sage Stuffing appeared first on Spinach Tiger.