Tired of the same old heavy laden carb stuffing? Here is something different to help aid the digestion of the bird and all the trimmings.
If you use a high fiber bread with low fat and low sodium products you will get both a tasty stuffing and easily digestible mix. IF you like you can prepare this the night before and stick it in your fridge. Then after you take the turkey out to rest you can pop in the stuffing to cook.
So remember test, don't guess!
10 cups wheat bread(Low carb if you can find it, cut into cubes
2 strips turkey bacon, stretched and diced
1 1/4 cup low fat, low sodium chicken or vegetable stock
1 T. butter, unsalted
2 yellow onions or favorite onions
5 granny smith apples, peeled, cored and diced
2 cups fennel, chopped
2 stalks celery, diced
1/2 t pepper
1/2 t oregano
1/2 t garlic powder
1/2 t sage
6 dates, dried and chopped or 6 apricots, dried and chopped
1/2 c egg beaters
2 T parsley, flat leaf, chopped
Preheat oven to 350 degrees. Toast bread cubes until they are a light golden color for about 12-15 minutes, set aside and cool. Increase oven temperature to 375 degrees. Place turkey bacon in a heavy saucepan, cook until the fat is melted and the meat starts to brown. Or you can cook in your microwave following the directions on the package.Dice bacon. Once cooked drain off excess fat, then melt butter in same saucepan. Add onions and saute until golden in color. To the onions add bacon, apples, fennel and celery, cook stirring 3-5 minutes until soft. Spray a 13x13x9 baking dish with non stick spray.
In a large mixing bowl,combine toasted bread, vegetable mixture and stock. Then stir in herbs, seasonings, fruit and beaten eggs. Transfer to baking dish. Cover with foil that has been sprayed with cooking spray. Cook for 30 minutes, remove foil and cook for an additional 20 minutes until stuffing is browned and crunchy on top.