Making Thanksgiving stuffing can be time consuming, but it doesn’t have to be. A healthy and gluten free shortcut to the turkey dressing you grew up with, can be found in an 18 ounce package of polenta. This wheat free product comes in many flavors, so you can get really creative with this recipe!
• Coat a large skillet or wok with 2 tablespoons olive oil, and cook the vegetables, garlic and sage on high heat, about 5 to 8 minutes.
• Unwrap the polenta on a clean work surface, and cut into pieces that can be added to the vegetables and herbs in the skillet. Break up the polenta with a spatula, blending with everything in the pan. Keep the temperature on high. You want a nice pan sear to your stuffing, so that it looks and tastes like you baked it in the oven.
• Gradually add the chicken broth, a little at a time, until all of the liquid is absorbed by the stuffing. Season with salt and pepper to taste. Serve as a side dish that compliments your turkey! Gobble, gobble!