Monday, November 23, 2009

Thanksgiving Recipe: Breadless Stuffing

Servings: 8

Ingredients

  • 2 tablespoons olive oil
  • 1 (4 ounce) package sliced fresh mushrooms
  • 2 cloves garlic, chopped
  • 1/2 cup diced celery
  • 1/3 cup diced onion
  • 1/2 cup water
  • 1 1/2 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

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.

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