Can bacon fit into a menu keeping health in mind? Yes! The key is portions and type of bacon used. For traditional bacon, use a smaller amount, or you can swap center cut bacon which is typically a better choice in terms of saturated fat. Here is a tasty dish that smells great thanks to the sage and other ingredients. Use plenty of veggies like mushrooms, onion, and celery for nutrition and texture in the final stuffing. Low sodium broth is an easy way to help keep sodium in check, too.
Prep Time: 20 minutes
Bake Time: 45 minutes
Amount: 10 servings
½ (16 ounce) package Jewel® Bacon, diced
1 cup diced Farm Fresh® Celery
1 cup diced yellow onions
1 (8 ounce) package sliced mushrooms
¼ cup chopped fresh sage leaves
2 tablespoons chopped fresh thyme
1 teaspoon poultry seasoning
9 cups plain bread cubes
2-3 (14 ounce) cans Jewel ® Reduced Sodium Chicken Broth
To Stuff Turkey:
Place as much stuffing in turkey as will loosely fit JUST BEFORE roasting turkey. Do not over stuff or stuffing will not cook properly. (Bake remaining stuffing in a baking dish according to directions above). Stuffing baked in a turkey MUST reach 165°F or hotter to be safe to eat. If stuffing is not 165°F when turkey is done roasting, remove from turkey and transfer to a baking dish. Continue baking until stuffing reaches 165°F before serving. This should only take about as long as the turkey should stand before carving.
Serving Size 1/10 of recipe; Calories 210; Total Fat 6g; Saturated Fat 1g; Cholesterol 5mg; Sodium 620mg; Carbohydrates 29g; Fiber 1g; Protein 8g
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