Breadless Stuffing

Breadless Stuffing

15 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
J McDonald
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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 (15)

Rate This Recipe
Leah
35

Leah

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!

ScottFamily
22

ScottFamily

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!

Hannah
20

Hannah

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Sausage, Bacon, Apple and Cornbread Stuffing

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