I absolutely love the flavor of bread stuffing whenever I roast a turkey.  The stuffing is almost better than the bird.  I used to freeze some in packets for later on in the year.  Stove-top stuffing mix just doesn't cut it for me. But bread stuffing has several drawbacks.  First, it's a major project.  Second, turkey is better off roasted when it's unstuffed.  Third, I can't get all the stuffing in the turkey anyway, and have to use casseroles. (Last, I can no longer eat wheat.)  So here's a quick and easy stove-top substitute with about the same flavor.  Try it in place of stuffing, for breakfast with sausage or bacon and eggs, or as a side dish at dinner, especially with roast poultry or pork.  (Doesn't hurt that it's one more in your 5 to 9 veggie requirement.)

Stuffed Grits

3 celery stalks
1 medium onion
1 Tbsp. canola or other light oil
1 Tbsp. butter or non-hydrogenated margarine
1 Tbsp. celery leaves, finely chopped
1 Tbsp. poultry seasoning
1 Tbsp. chicken broth powder or 1 bouillon cube
salt & black pepper  to taste
2 C. water (or 2 C. chicken broth & eliminate the powder or cube)
1/2 C. yellow grits Slice the onion and celery very thin.  Heat oil and butter in a wok or wide pan.  Add onion and celery, and sauté on medium-high heat until soft, stirring frequently.  Add celery leaves, poultry seasoning, chicken broth concentrate, salt and black pepper and continue to sauté for another two or three minutes. Add water and bring to a full boil on high heat.  Add the grits slowly, stirring constantly until it boils and they are thickened.  Taste for salt & pepper & adjust if needed.  Turn very low and simmer for at least 10 minutes, stirring from time to time.