Ingredients
1/2 loaf of Ezekiel Bread {about 10 slices}
1/4 cup olive oil
1 Tbsp sage
1 Tbsp thyme
1/2 onion, diced
3 stalks of celery, diced
2 small apples, peeled and diced
1 package turkey bacon
Instructions
1. Preheat oven to 350 degrees.
2. Cut Ezekiel bread into small squares, put in bowl.
3. Mix olive oil, sage and thyme, then pour over Ezekiel bread chunks to evenly distribute the oil and seasoning mixture.
4. Pour Ezekiel bread mixture on baking sheet and toast in oven about 10-15 minutes or until toasted. When done, put aside to cool.
5. While bread is toasting, chop and dice all other ingredients.
6. Cook turkey back with a 1 Tbsp of olive oil in frying pan. Place aside but leave a handful of turkey bacon in the pan to cook with the other ingredients for extra flavoring.
7. Use remaining grease from cooking the bacon {or add more olive oil if you have super lean turkey bacon – this works best with real bacon} to cook onions and celery until soft.
8. Pour cooled bread mixture into a bowl and add diced apple to celery and onion mixture and cook until apples are soft, then add to the turkey bacon.
9. If you are serving soon, then put the mixture in an oven safe bowl {or stuff the turkey}. If not stuffing the turkey you may need to add some water or chicken broth to stuffing to help soften up in the oven. Or if you are using real bacon – you probably won’t need any extra moisture.
We always make this ahead and reheat 30 minutes before turkey dinner is served!
We used Applegate uncured turkey bacon for this recipe, but we prefer the Applegate regular bacon for overall flavor and texture.
Enjoy!
Calories based on MyFitnessPal {makes 8-10 servings}:
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