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Breadless Stuffing

Breadless Stuffing

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J McDonald

After the holidays, I had an extra turkey breast in my freezer. Since starting the 'South Beach Diet,' I couldn't figure out how I could make a great stuffing for phase one. I think I have come close. This is a lot better than I even though it would be!

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
  2. Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
  3. Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
  4. Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
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Reviews

Leah
44
3/3/2008

Nice low-carb addition instead of the real stuff! I added waterchesnuts to the veggies. I also used poultry seasoning instead of sage, and added onion powder. I didn't add salt bc I try to cook without it. I used about 2/3 cup of low sodium chicken stock instead of water and boullion. I used the flat side of a spoon to smoosh the garbanzo beans and spices together, which seemed to work better (and was cleaner) than using my hands. I found that it needed longer in the oven; I liked it browned on top. Served with turkey tenderloin and green beans. Will make again!

Hannah
23
12/21/2007

I made this for my family on Thanksgiving. It was very good. However, if I made it again I would cut down on the amount of sage used.

ScottFamily
23
11/30/2007

We've never been big on bread stuffings, but we love chickpeas, so we decided to give this recipe a try for Thanksgiving. It was a keeper! The leftovers tasted even better the next day. I've already been asked to share the recipe. Thanks!