Add the bacon to a non-stick sauté pan set over medium heat. Cook, stirring frequently until bacon is crisp, about 5 minutes. Remove the bacon from the pan and place in a large mixing bowl. Add the oil to the sauté pan, add the onion, celery and carrot. Add a pinch of salt and cook, stirring frequently until vegetables are tender, about 8 minutes. Transfer the vegetables to the same mixing bowl with the bacon. Add the mushrooms to the sauté pan and cook, stirring frequently, until browned, about 5-6 minutes, then add to the mixing bowl.

Toss the cooled baked oat crouton crumbles into the mixing bowl along with the eggs, sage and thyme. Mix lightly until incorporated.

Heat up 2 cups of the chicken broth, pour over the bread mixture, stirring gently. Let mixture sit for about 5-10 minutes, until broth has been absorbed. Spread the mixture into a 9×13-inch baking dish that has been coated with non-stick spray. Add additional broth if bread looks dry.

Preheat oven to 350°F, transfer pan to oven and bake for 20-40 minutes.

Let stuffing rest for at least 10 minutes before serving.

Combine all dry ingredients in a bowl, mix well. Combine oil and water, pour over dries and toss to resemble a streusel like crumble.

Preheat oven to 350°F. Line baking pan with parchment paper and spray with pan spray. Spread mixture onto tray and bake for 15-25 minutes, mix crumble and return to oven midway through. Bake until lightly golden brown on the edges and crumble is both crunchy and slightly tender.