BTW, if you whip the cream before adding, it makes a nicer filling, and beat the eggs before adding. I meant to put those instructions in, but have been all afternoon emailing recipes to friends and family members for Thanksgiving..after a while it all runs together. :)

You can leave out the honey.

I got this from Margie..........

Stuffing

Ingredients

6 C almond bread cubed and toasted
2 tablespoons butter
1/2 large onion, finely chopped
2 stalks celery, finely chopped
1 egg, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste
Directions

Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Place the bread cubes in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.

Mix the egg and chicken broth into the bread crumbs until fairly moist. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp. You can skip the baking if you stuff the bird. I usually stuff the bird, then put the remainder in a baking dish and bake.

a Pumpkin Cheesecake
Vicki Cash gives us this elegant alternative to pumpkin pie
Thanksgiving dessert. It's from her Low Carb Success Calendar, and
not to be missed.
it's
Butter
112 cup pecans, coarsely chopped
2 packages (8 ounces each) cream cheese, softened
l/2 to 3/4 cup Splenda sweetener

2 teaspoons vanilla extract .
I+ 1 112 CUPS pure canned pumpkin
112 cup sour cream
4 eggs
1 /12 teaspoons cinnamon
1 t ginger
1/2 t nutmeg
1/2 t ground cloves
1/2 t salt


1. Preheat the oven to 300°F.
2. Butter the bottom and sides of a 9 112 -inch springform cheesecake pan. Sprinkle the
bottom of the pan with chopped pecans, distributing evenly.
3. In a large mixing bowl, use an electric mixer to beat the cream cheese, Splenda, and
vanilla until fluffy, stopping occasionally to scrape the sides of the bowl and beaters.
4. Add the pumpkin and sour cream, mixing thoroughly on medium speed. Add the
eggs one at a time, mixing thoroughly between each one. Mix in the cinnamon, ginger,
nutmeg, cloves, and salt.
5. Pour the batter over the nuts in the pan. Bake for 60 to 70 minutes, or until a knife
placed in center comes out clean. Cool for 20 minutes before removing from the
pan, and chill for at least 2 hours before serving.
Yield: 12 servings, each with 7 grams of carbohydrates and 1 gram of fiber, for a
total of 6 grams of usable carbs and 6 grams of protein.

I made this Sunday and substituted stevia but it will take approximately 12 packets this was delicious I will make it for thanksgiving.
Victoria

I just bought some really spendy coconut flour, so I hope it works! Thanks to all of you for posting recipes.