Name: Breadless Stuffing recipe
Ingredients: 2 tablespoons olive oil;1 (4 ounce) package sliced fresh mushrooms;2 cloves garlic, chopped;½ cup diced celery;⅓ cup diced onion;½ cup water;1 ½ 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

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Ingredients

2 tablespoons olive oil 1 (4 ounce) package sliced fresh mushrooms 2 cloves garlic, chopped ½ cup diced celery ⅓ cup diced onion ½ cup water 1 ½ 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 Info

151.3 calories carbohydrate: 21.4 g cholesterol: 23.4 mg fat: 5.1 g fiber: 4.3 g protein: 5.8 g saturatedFat: 0.8 g servingSize: - sodium: 777.9 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
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.
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.
Bake in preheated oven 30 minutes, remove the foil and bake uncovered another 10 to 15 minutes.

Recipe Yield

8 servings

Recipe Note

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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