Last year and again this year I will make a wild rice/brown rice stuffing with mushrooms and almonds that I got from the Internet and which is very good. As long as I use the same seasonings as my mother did, it tastes very similar to hers. Mashed cauliflower or celeriac can substitute for the mashed potatoes. After all, the potatoes are only a vehicle for the gravy. It's the gravy that matters, right? And said gravy will be thickened with corn starch. I will make my own low-carb cranberry sauce from the Eades's The Low-Carb Comfort Food Cookbook. And instead of cranberry bread, I have adapted a recipe from an old cookbook I bought on Nantucket many years ago called, From the Galleys of Nantucket. (I have the 1983 version.) The recipe is called Apple Pudding and here is my adaptation:
1/2 cup honey
3 tablespoons corn flour
1 teaspoon baking powder
1 cup tart apples, diced
1 cup chopped fresh cranberries
1 teaspoon vanilla
1/2 cup chopped pecans
1/4 teaspoon salt
1 tablespoon butter
Mix apples, cranberries, and pecans. Spread out in a greased pie dish. In a separate bowl mix honey and egg, add corn flour, baking powder, vanilla, and salt. Pour over the fruit and bake for 30 minutes at 375 degrees.
One year I forgot the vanilla and so sprinkled the top with cinnamon and ground nutmeg before baking. It was fantastic! Now I do both. This satisfies me as a dessert so much that I don't miss the pie. But as it stands, this recipe is wheat-free but not low-carb. So I am planning to eliminate the honey and use stevia powder instead. I just have to find some substitute for the liquid that the honey would provide. Or maybe I will just dilute the honey. This will be an experiment.
I'll let you know how it turns out.