I had a spare turkey breast in my freezer from the holidays. Since beginning the “South Beach Diet,” I have been unable to come up with a fantastic stuffing recipe. I believe I’ve made progress. This is much better than I had anticipated.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 778 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This stuffing was absolutely delicious!!!! I only used one can of garbanzo beans, I had fresh turkey stock so I used that instead of the water and boullion and the rest of the recipe was as printed. I loved it, and will eat it year round!!! Thank you for this great alternative to bread stuffing.
Added 1/2 lb. cooked ground sausage and it made a great main dish to serve 3-4 people.
Excellent! I added an apple and used fresh parsley instead of the sage, and garbanzo water instead of the broth. Turned out lovely. Will now be a staple!
I wanted a gluten-free stuffing for Thanksgiving, so I found and tried this recipe. Frankly, I am amazed at how well this turned out! It went into the oven wet and mushy but came out just like my mom’s stuffing. In honor of her, I added her signature green apple chunks and walnuts, but otherwise followed the recipe exactly. It was delicious! Definitely needs the walnuts and apples, though IMO 🙂 I’m making this again this weekend
Made this exactly to recipe, but used poultry seasoning. This was awful. Tasted like chick peas with seasoning.
This recipe turned out absolutely amazing. I used vegetable bouillon instead. It is an awesome alternative for anyone looking for a healthier version of the traditional stuffing.
I thought this had great taste and was very good with turkey. Definitely a 5 star recipe. Yum
Stuffing is my favorite part of a turkey dinner and I’ve finally found a satisfying substitute! Absolutely fantastic, thanks for sharing this recipe.
I REALLY enjoyed this! And, definitely will be making it, again! I did not measure my veggies – but went way over the measurements stated in the recipe. I used half of a sweet onion, 3 celery stalks, and a good sized handful of baby bellas. I am out of sage, so I subbed poultry seasoning – and I would do that again. I started out using my masher to mash the chickpeas, then finished with my hands. I added a good handful of lower sugar dried cranberries. My friend’s husband tasted it, and liked it before being told there was no bread in it – and was surprised to learn of that “deficit” (= I liked that, while not “low” carb, it was at least healthier than a pan of white bread – and higher in protein! Thank you for sharing!
This recipe is awesome! I make it every year for Thanksgiving as a low carb option 🙂 Super popular, but i also have regular stuffing for those who want it.
Creative idea but the texture, taste and appearance are disgusting.
This was a hit with my family. My daughter has started cutting her carb intake, just before Christmas, and stuffing is her favorite part of the meal. I found this recipe, but added my normal stuffing items of sausage, cranberries and apples. It was so good, that I will use it at our Christmas dinner this year instead of normal bread stuffing!
I was skeptical, but this turned out pretty good. I did find it a tab bit too salty; maybe that’s just me. I used a potato masher instead of my hands to mash it, and it seemed to work.
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! 😀
I made this for Thanksgiving since I have some family members with a gluten allergy – so breadless is the way to go. This was so delicious, everyone loved it and there were no leftovers – so I’m making more today! REALLY GOOD!!!
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.
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 curry sauce. That was pretty tasty.
I thought it was great. I did not use mushrooms, but I did not miss them. I think next time I will add bellpipper. And I did not miss the bread taste.
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.
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.
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!