Breadless Stuffing Recipe - Allrecipes.com
Breadless Stuffing Recipe
  • READY IN 1 hr

Breadless Stuffing

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

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 More Reviews

Most Helpful Positive Review
Mar 03, 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!

 
Most Helpful Critical Review
Nov 28, 2011

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.

 

15 Ratings

Nov 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!

 
Dec 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.

 
Jan 21, 2011

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't pronounce. It is a little dryer than stuffing made with bread iw, but it isn't dry in and of itself. I love sage but found it to be a little too strong. Next time I will try using about 3/4 the amount called for. I took another reviewer's advice and used a spoon to mash the beans-- definitely easier this way. Thanks for a great, healthy recipe that will be on my menu at least once a month!

 
Nov 01, 2011

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's pretty high praise.

 
Nov 15, 2011

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 definitely make this again but perhaps use the seasonings from my regular stuffing recipe rather than so much sage. Thanks for the great idea.

 
Nov 27, 2011

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 great recipe for vegetarians and those who follow a low-carb or South Beach way of life. Thanks! :D

 

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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 778 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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