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Breadless Stuffing

Rated as 3.95 out of 5 Stars

"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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Ingredients

1 h servings 151 cals
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 151 calories; 5.1 g fat; 21.4 g carbohydrates; 5.8 g protein; 23 mg cholesterol; 778 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 ...

Most helpful critical review

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 c...

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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 ...

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.

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...

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 ...

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...

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...

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...

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 c...

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 s...