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Breadless Stuffing Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook40 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
  • 2Heat 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.
  • 3Combine 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.
  • 4Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
Ingredients
  • 8 servings
  • 151 cals
  • 2 tablespoons olive oil
  • 1 (4 ounce) package sliced fresh mushrooms
  • 2 cloves garlic, chopped
  • 1/2 cup diced celery
  • 1/3 cup diced onion
  • 1/2 cup water
  • 1 1/2 cubes chicken bouillon
  • 2 (12 ounce) cans garbanzo beans, drained and rinsed
  • 1 egg
  • 2 teaspoons dried sage
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    151
    8%
  • Fat:
    5.1
    8%
  • Carbs:
    21.4
    7%
  • Protein:
    5.8
    12%
  • Cholesterol:
    23
    8%

Based on a 2,000 calorie diet

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