- Pre-heat oven to 350 degrees Fahrenheit.
- In very large bowl, add chopped bread, polenta, onions, celery, 2 small spice jars ground sage, and 3 tsp. sea salt. Set aside.
- In large pot, heat 2 tbs. butter over medium heat. Add ground turkey or chicken and cook until brown bits form, stirring to break up the meat occasionally, for about 3-4 minutes. Add breakfast sausage and cook another 5 minutes, stirring occasionally. Once mixture is hot and brown bits are at the bottom of the pan, transfer meat to the polenta mixture in the large bowl. Do not clean the pot! Immediately put the pot over medium-high heat and add your chicken broth. This will scoop up all of the tasty flavor on the bottom. Add butter and agave nectar or honey and cook over medium-high heat until butter has completely melted.
- Pour hot broth mixture over the polenta mixture and mix with your hands (may wear gloves, but it really helps the texture versus a spoon) until bread has become rather mushy and polenta chunks and moisture is evenly distributed throughout the stuffing. Add salt, pepper, and sage to taste. Feel free to be generous with the sage, and since everything is cooked through don’t worry about taste-testing in this phase. You want it to taste good here before you put it in the oven!
- Transfer to two large baking platters and bake at 350 degrees Fahrenheit for about 1 hour, until top is very browned. If you made the stuffing thick it could take a bit longer, about an hour and a half.
- Remove from oven, let cool for 10 minutes, and serve.
Recipe can be made and cooked in advance. To reheat, bake at 350 degrees Fahrenheit for 30 minutes, or until warm throughout. Recommend making and cooking it completely the day of, as the top will be the most crispy.