Breadless Stuffing

Breadless Stuffing

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

1 h servings 151 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 19
  1. 20 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Had high expectations since relatives have gone gluten free. It was OK & looked like stuffing but just tasted like a pan of chick peas. Leftovers were formed into patties, fried & served w/ a c...

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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 ...

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.

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 ...

This is sooo delicious! It is great to have something so healthy for me that tastes like a food that I would usually try and eat in moderation without it being full of chemical ingredients I can...

Absolutely fantastic! I was actually stunned by how true to the real thing this comes out- I would just add pine nuts to give it a little crunch. I'd serve this on Thanksgiving, though, and that...

This was pretty good for what it's intended to be. I like the concept but it wouldn't replace traditional stuffing for me. Not that it needs to do so. The sage was a little heavy for us. I would...

Had high expectations since relatives have gone gluten free. It was OK & looked like stuffing but just tasted like a pan of chick peas. Leftovers were formed into patties, fried & served w/ a c...

I was a little nervous about how this would turn out but I loved the idea of preparing with less calories, carbs, etc. Everyone loved the twist on the traditional dressing/stuffing. This is a...

I so badly wanted this to be delicious -- or even average. Sadly, it was just not good. I used less sage, but other than that followed the recipe pretty closely and was disappointed.

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