Dairy Free, Gluten Free Key Lime Pie

One of our favorite holiday desserts is this pie. I buy fresh key limes in season and then feeze them in 1/2 cup portions. I am sure commercially frozen key lime juice would work as well.

Gluten and Dairy Free Key Lime Pie

1/2 cup key lime juice
1 can coconut creme (we like roland brand best but we have tried several and they have all worked)
1 package plain gelatin
3 egg yolks
1 premade pie shell (We use the cookie crust from November 2 blog)

Preheat oven to 300.
Put coconut creme in a glass bowl and warm in the microwave until hot but not boiling. Add the gelatin to the coconut creme and mix thoroughly. Using a hand blender or mixer, blend in the lime juice. Blend in the egg yolks last. Pour into a premade pie shell and put in the oven. Cook for 40-45 minutes. Cool on a cooling rack 30 minutes and then refridgerate until set.

Orange Cranberry Sauce

Orange Cranberry Sauce

My kids are huge fans of cranberry sauce but I hate all the sugar. This recipe reduces the sugar some while adding another flavor that keeps it from being too tart.

2 oranges, peeled and seeded

1 bag of cranberries, preferably organic, rinsed

1 cup orange juice

2/3 cup sugar

Throw the oranges and cranberries in the food processor and chop until uniform. Put all ingredients in a small stainless steel saucepan and heat on medium until the mixture is a deep purple red and sticky. The consistency will be similar to commercial whole berry cranberry sauce.

Gluten free Poultry Stuffing

The holidays are here and we have had one turkey and will be having number 2 on Christmas. My family loves stuffing. It is their favorite part of a turkey dinner. I think part of the reason is that it is the traditional stuffing my mother made when I was a kid, only adjusted for the diet. The most difficult part is that I make the pork sausage from scratch because we have been able to find an aceptable gluten free alternative that tastes right for this application.

For the sausage

1 1/2 lb. organic ground pork

organic palm oil

Bell's poultry seasoning

I use the meat grinder attachment for my Kitchenaid mixer to grind together the ground pork with about 25% by volume palm oil, adding poultry seasoning until it is a universal light grey color smelling faintly of sage. I usually have to run it through the grinder twice to accomplish this. The original recipe I followed was from The Joy of Cooking and called for lard. Since I was unable to find organic lard, and lard was just horrid to work with and clean up, I tried palm oil this year and it worked out fine.

Gluten free Poultry Stuffing

1 1/2-2 lb GF sagey pork sausage

1 small loaf white gf bread (about 2/3 a loaf of our no-fail gf bread, or 1 loaf Kinnikkinnik white)

1 small loaf brown gf bread ( 1 loaf Washburn and Butts brown or 1 loaf Kinnikkinnik brown)

1 large onion or 2 small onions chopped

2 eggs

2 cups chicken or turkey broth

salt

pepper

Bell's poultry seasoning

The bread works best if it is stale, but you can cube the bread and dry it in a 250 oven for 40 minuts, turning halfway through. After the bread is cubed and ready, mix bread, eggs, sausage , and onion together. Add about 1-2 tsp salt, 1 tsp pepper and enough poultry seasoning so that the stuffing smells sagey. Knead it all together using enough broth warmed in the microwave to get a good sticky texture. The goal is for the cubes to maintain some structural integrity. You are not looking for a paste. You can stuff it in your bird to cook, or put in a baking pan in a 350 oven, pouring the rest of the broth over the top, covering with foil and baking for 1-1 1/2hours until done, adding broth as needed to keep it moist. My kids love this with lots of cranberry sauce.