Holiday Recipes from Terry Traub

dry out for 2 hours. Cut bread into cubes and put into bowl. In saucepan, place oil and heat. Add onion and celery, sauté 3 to 4 minutes or until onions are transparent. Cool slightly and add to bread cubes. Add liquids, margarine, and spices. Mix together and put into 2-quart casserole dish, cover. Bake for 30 minutes at 350 degrees. Uncover and cook for another 10 minutes. Serve with gravy and turkey.



Corn-free**: Use Ener-g tapioca bread for corn-free stuffing



Serves 8



Pumpkin Chiffon Pie



T (testing for eggs, dairy-free, corn-free, gluten-free)



3 eggs, separated 6 tablespoons sugar



3/4 cup brown sugar 1/2 cup cold water



1 1/2 cups canned pumpkin 1/2 cup rice milk



1/2 teaspoon salt 1/2 teaspoon ground ginger



1 teaspoon cinnamon 1/2 teaspoon nutmeg



1 envelope unflavored gelatin Baked 8-inch rice pie shell



Whipped topping (optional: can contain corn or soy)



Beat egg yolks and brown sugar until thick; add pumpkin, milk, salt, and spices. Cook mixture in double boiler until thick. Meanwhile, let gelatin stand 5 minutes in cold water, then stir into hot mixture. When dissolved, cool mixture until it begins to set. Beat egg whites until fluffy and gradually add the 6 tablespoons sugar, beating until quite stiff. Fold egg whites mixture ...