Vegetable and Fruit Stuffing

Whole wheat bread gives this side staying power. The fruits and vegetables bulk up the dish, so a little goes a long way. A bit of turkey bacon adds another layer of flavor without adding many calories.

10 c wheat bread, (a dense bakery bread), cubed
2 strips turkey bacon, diced
1 1/4 c low-sodium chicken or vegetable stock
1 T butter, unsalted
2 yellow onions, diced
5 Granny Smith apples, cored and diced
2 c fennel, chopped
2 stalks celery, diced
pinch salt
1/2 t pepper
1/2 t oregano
6 dried apricots, chopped
1/2 c egg substitute
2 T flat-leaf parsley, chopped

Preheat oven to 350 degrees. Toast bread cubes until light golden in color, about 12-15 minutes; set aside and cool. Increase oven temperature to 375 degrees. Place turkey bacon in a heavy saucepan. On top of stove cook over moderate heat just until the fat is melted and the meat starts to brown. Remove from pan; chop into a small dice and reserve. Drain off any excess fat and discard. Melt butter in the saucepan. Add onions and saute until golden in color. To the onions, add the diced bacon, apples, fennel and celery. Cook, stirring for 3-5 minutes. Spray with pan spay a 13 X 9 baking dish. Combine toasted bread, vegetable mixture, and stock to a large bowl. Mix in herbs, seasonings, fruit, and beaten eggs. Transfer to baking dish. Cover with foil that has been sprayed with pan spray. Cook 30 minutes. Remove foil and bake until top is browned; about 20 minutes.