Stuffing and Dressing Recipe ⟶ Breadless Stuffing

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!

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

Cooking 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.

Nutrition Facts

• calories151.3
• carbohydrateContent21.4 g
• cholesterolContent23.4 mg
• fatContent5.1 g
• fiberContent4.3 g
• proteinContent5.8 g
• saturatedFatContent0.8 g
• sodiumContent777.9 mg
• sugarContent0.7 g