20 slices Jones Dairy Farm Turkey Bacon, divided
1 1/2 pounds ground turkey
3 cups mushrooms, finely chopped
2 1/4 cups onions, coarsely chopped
3/4 cup red bell pepper, diced
3/4 cup uncooked couscous
2 eggs, lightly beaten
3 tablespoons Worcestershire sauce
3 tablespoons tomato paste
2 tablespoons dry mustard
1 1/2 teaspoons black pepper
Kosher salt, to taste
24-32 oz mashed potatoes
Preheat oven to 400°F. Spray 12 jumbo muffin cups with non-stick cooking spray. Line inside of each cup with one slice turkey bacon.
Dice remaining 8 slices turkey bacon. In large bowl, combine diced bacon, ground turkey, mushrooms, onions, red pepper, couscous, egg, Worcestershire sauce, mustard, pepper and salt. Evenly fill each prepared muffin cup.
Bake until juices run clear, about 30 minutes (internal temperature of a loaf measured by an instant-read meat thermometer should be at least 160°F). Let stand 5 minutes before removing or serving.
Pipe warm mashed potatoes over each muffin in the style of a cupcake.If desired, brown lightly under a broiler or with a kitchen torch and top with bacon pieces.