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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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.

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  • 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

151 calories; protein 5.8g 12% DV; carbohydrates 21.4g 7% DV; fat 5.1g 8% DV; cholesterol 23.4mg 8% DV; sodium 777.9mg 31% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/03/2008
Nice low-carb addition instead of the real stuff! I added waterchesnuts to the veggies. I also used poultry seasoning instead of sage and added onion powder. I didn't add salt bc I try to cook without it. I used about 2/3 cup of low sodium chicken stock instead of water and boullion. I used the flat side of a spoon to smoosh the garbanzo beans and spices together which seemed to work better (and was cleaner) than using my hands. I found that it needed longer in the oven; I liked it browned on top. Served with turkey tenderloin and green beans. Will make again! Read More
(50)

Most helpful critical review

Rating: 2 stars
11/25/2011
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. Read More
(9)
24 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
03/03/2008
Nice low-carb addition instead of the real stuff! I added waterchesnuts to the veggies. I also used poultry seasoning instead of sage and added onion powder. I didn't add salt bc I try to cook without it. I used about 2/3 cup of low sodium chicken stock instead of water and boullion. I used the flat side of a spoon to smoosh the garbanzo beans and spices together which seemed to work better (and was cleaner) than using my hands. I found that it needed longer in the oven; I liked it browned on top. Served with turkey tenderloin and green beans. Will make again! Read More
(50)
Rating: 4 stars
12/21/2007
I made this for my family on Thanksgiving. It was very good. However if I made it again I would cut down on the amount of sage used. Read More
(27)
Rating: 4 stars
11/30/2007
We've never been big on bread stuffings but we love chickpeas so we decided to give this recipe a try for Thanksgiving. It was a keeper! The leftovers tasted even better the next day. I've already been asked to share the recipe. Thanks! Read More
(26)
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Rating: 5 stars
01/21/2011
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! Read More
(24)
Rating: 5 stars
11/01/2011
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. Read More
(20)
Rating: 4 stars
11/15/2011
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. Read More
(11)
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Rating: 2 stars
11/25/2011
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. Read More
(9)
Rating: 5 stars
11/27/2011
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!:D Read More
(8)
Rating: 5 stars
12/17/2012
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! Read More
(6)