Place a skillet over medium-high heat with coconut oil, garlic, and onion. Saute for 2-3 minutes, then add in turkey. Cook, breaking up with a spatula, until no longer pink. Remove from the skillet and set aside, then place fennel, apple, and celery in the skillet and cook until tender. Stir the turkey mixture and broth into the fennel mixture until combined, then pour into the baking dish. Whisk the egg with the salt, thyme, and sage and stir into the turkey and vegetable mixture, then stir in the bread.