Bacon, Sage and Turkey Stuffing

Prep: 1 hr / Cook: 2 hrs / Total: 2 hrs 15 mins / Servings: 12

CroutonsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 cup (104g)  flaxseed meal4803624323200
1 cup (112g)  hazelnut flour36034810604
1/2 cup (56g)  almond flour320281212606
1/4 cup (48g)  psyllium husks181.440042.6737.3505.32
1 1/2 tbsp (18g)  baking powder22.5004.5004.5
1 tsp (3g)  xanthan gum (optional)10002.342.3400
1 tsp (4g)  salt00000000
1/2 tsp (7g)  ground black pepper2.
8 large (400g)  whole eggs, beaten57240524004
1/4 cup (56g)  melted butter4004400000
FlavoringsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 lb (454g)  raw bacon2079.32204.354.484.54004.54
2 large (144g)  carrots, cut into small cubes58.501.1213.54.509
2 small (220g)  onions, diced8802204016
4 cloves (12g)  garlic, minced16004004
1 lb (454g)  ground turkey67637790000
4 each (202g)  celery ribs, cut into small cubes32016402
1 small bunch (28g)  sage leaves, stems removed23.6.61.824.02.5903.43
1 small bunch (64g)  parsley, stems removed11.7601.042.081.0401.04
1 tbsp (2g)  fresh thyme, chopped2.
4 large (400g)  eggs28620262002
2 cups (448g)  turkey or chicken broth (recipe)31.36.584.483.02003.02
1/4 cup (56g)  fresh butter, cut into roughly 20 cubes4004400000
Per Serving:504.4740.72g22.26g13.98g8.2g0g5.78g *


  1. Pre-heat oven to 350 F.
  2. In a medium bowl, combine flax, hazelnut flour, almond flour, psyllium husks, baking powder, xanthan gum, salt and pepper. Mix well.
  3. Add the eggs and melted butter to the mix. Mix well. Let the batter sit for about 5 minutes. It will thicken. Our goal is something more like dough, than a batter. You should not need to add any extra liquid.
  4. Grease a 9" x 13" (33 x 23 x 5cm) casserole pan. Press the dough into the pan. With a spatula, smooth it out so that it is evenly distributed throughout the pan.
  5. Bake for about 20 to 25 minutes, or until lightly golden brown and nicely puffed. Place on a rack and cool for at least 10 minutes before slicing.
  6. Once it’s cool enough to handle, cut the bread into large crouton shapes. Place on a cookie tray and place back in the oven. Turn the oven down to 225 F (107 C). After an hour, check the croutons. They should be hard and browning lightly. If they’re not, close the door and check in 15 minutes. Continue drying the croutons until they’re like hard croutons. Assuming you’re doing this the day before, I just leave them in the oven and turn the oven off, where they sit and continue drying, overnight. Remove and set aside.
  7. To begin assembling the stuffing, place a large sauté pan over medium heat.
  8. Chop the raw bacon into chunks, like large bacon bits (they’ll shrink when they cook). Add the raw bacon to the pan, stirring occasionally. While the bacon cooks, set up a bowl with a strainer and some paper towels to set the cooked bacon bits on. Cook the bacon until it is largely crispy and the fat has rendered out. Once it’s ready, pour the bacon into the strainer so that the bacon fat can drain into the bowl. Shake it above the bowl to get any straggling bacon fat, then pour the bacon on the towels. Scatter evenly over the towel so the bacon can dry and drain, without steaming.
  9. Place the large sauté pan on the stove over high heat. No need to wash it. In fact, add back a little of the bacon fat. Add the carrots and coat with the fat in the pan. Cook the carrots until they start to develop a little golden color.
  10. Once the carrots have a bit of golden color, add 2 small diced onions and the garlic to the pan. Add a small amount of salt and toss the onions and carrots in the pan. Cook. Stir and cook until the onions start to caramelize.
  11. Add the ground turkey and celery stalks to the pan. Cook and continue breaking up the turkey into smaller ground turkey pieces. Season with a bit more salt and pepper. Cook until turkey is cooked through, about 5 to 7 more minutes.
  12. Pre-heat oven to 350 F (177 F).
  13. Grease a 9" x 13" (33 x 23 x 5cm) casserole pan. Set aside.
  14. In a large bowl, add the ground turkey and veggies mixture. Add the croutons to the bowl. Add whole parsley, sage and thyme leaves.
  15. Ladle roughly 2 to 3 cups of turkey (or chicken broth) over the top of the bread.
  16. In a separate small bowl, whisk the 4 eggs. Pour the eggs over the top of the croutons. Sprinkle a bit of salt and pepper over the top, as a final bit of seasoning.
  17. With your hands, gently mix together the stuffing. Be careful because some of these ingredients are still going to be hot. You want to mix everything well so that the ingredients are well combined, and the egg is absorbed into the stuffing. Pour the stuffing into the pan and press it down to make sure it’s somewhat compact and even. Don’t SQUISH it, but apply a bit of pressure.
  18. Evenly distribute the butter cubes over the top of the stuffing. Wrap the pan in foil and place in the oven for 20 minutes. After 20 minutes, remove the foil and bake until internal temperature is 160 F. (about 20 minutes more)
  19. Serve! (again, I want to reiterate that this made an ALMOST as good as Stove Top-level stuffing... as leftovers!)