The beans and delicious vegetables in this chickpea salad are packed with protein. Although it can be consumed right away, this salad tastes better when chilled for at least an overnight period.
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ pound butter
- 1 cup chopped onion
- 1 ½ cups chopped celery
- 9 cups soft bread cubes
- ½ teaspoon poultry seasoning
- 1 (4.5 ounce) can sliced mushrooms
- 1 egg, beaten
- 1 cup chicken stock
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
- In a saute pan, cook onion and celery in butter until soft.
- In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.
Nutrition Facts
| Calories | 154 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 296 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It is very good. Instead of canned mushrooms I used baby portabella mushrooms that I sauteed with the celery and onion.
I love this recipe because it is a great recipe to fix as is. But it is also easy to play with and create several versions to enjoy. one of my favorite additions to the recipe is whole fresh cranberries. let your imagination run wild and create, create, create and enjoy.
I made it exactly per the instructions for Thanksgiving and for Christmas this year. It was overwhelmingly enjoyed by all.
Very good indeed! I did add about 4 tbs of Worchester sauce and doubled all ingredients. It is great as left overs.
My southern cornbread-stuffing hubs always made fun
Really good stuffing, but a little bland. I doubled the poultry seasoning and added the same amount of sage.
It worked perfectly. They even looked good.
no changes, was a hit with the family
So simple to make but such a crowd pleaser, definitely complimented the turkey very well! Definitely recommend giving it a shot!!!
This was really good. I’m afraid I wasn’t exact with the ingredients, using packaged bread cubes instead of fresh, fresh mushrooms instead of canned and forgot the egg. Still it was awesome and everyone loved it. I used to always made the stuffing mix that comes in a bag but will be making this instead. Next time I will plan ahead and use the soft bread cubes as the recipe states and hopefully won’t forget the egg. Oh, and I made a ton of it. Hope it freezes well. We will see.
I made this recipe for a party of roughly 30 people. Everyone loved it! It was also very easy to make. I added carrots, chopped parsley, a bit of ground sage, salt and pepper to taste, and a few tablespoons of milk. Since I have an electric oven I baked it for 45 to 50 minutes instead of the full hour.
A good recipe, but I added some sage to it. That is how I remember dressing with the flavor of sage. Made it the day before and just heated it in the oven the next day.
Very good. I made the recommended changes and it turned out lovely. I decreased the amount of celery, added more seasoning, used fresh mushrooms, and added some more stock. My husband and I loved it….will be using this again as a base recipe.
I added a 1-1/2 cups of raisins and loved the results! I do think it was just a little too dry so if I make it again I’d put in more chicken stock and maybe a second egg. Overall everybody loved it!
This was my first time making stuffing.. and it was delicious. I used red onion instead, chopped up the celery & carrots really small, added italian seasoning and added Craisins. It wasn’t soggy, nor dry. Will be using this again for sure.
Great stuffing, everyone loved it
We’ve made this twice and will continue to adjust it to our taste-buds! Oven-toasted cubes of oatmeal, rye, and pumpernickel bread, used twice the poultry seasoning, turkey broth instead of chicken, and left the mushrooms out of the 2nd batch .We plan on adding cashews and sausage to the next batch. Tastes great out of the oven, but not so great after being refrigerated and microwaved. Still a keeper! Enjoy.
I added water chestnuts, as that is a family favorite.
This was a good base to start which is why I gave 3 stars not 5. We like sausage stuffing so I scramble fried sausage, onion and celery plus extra butter with the sausage grease. Then added 2.5 teas of poultry seasoning, some garlic seasoning and ground sea salt & pepper. Finished by adding the low sodium broth and egg. I used bread that was a few days old cut into cubes. There were zero leftovers as everyone loved it including some people who said they don’t like stuffing.
Loved it! I doubled poultry seasoning, egg, celery and used Pepperidge Farm cornbread seasoning and fresh mushrooms. I heated stock with butter and folded it into sautéed veggies. Also added 1/2 cup bacon crumbles. I cooked in a Dutch oven at 350 for 25 minutes then another 10 minutes with the lid off to add crunch.
First time to make stuffing, this was so easy and amazing taste. Go for it, you won’t be disappointed.