1 hour
15 min
8
0

Breadless Stuffing

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INGREDIENTS
    • Olive oil – 2 tbsp
    • Fresh mushrooms – 1 (4 ounce) package, sliced
    • Garlic – 2 cloves, chopped
    • Diced celery – 1/2 cup 
    • Onion – 1/3 cup, diced
    • Water – 1/2 cup
    • Chicken bouillon – 1 1/2 cubes
    • Garbanzo beans – 2 (12 ounce) cans, drained and rinsed
    • Eggs – 1
    • Dried sage - 2 tsp
    • Salt - 1 tsp or to taste
    • Ground black pepper - 1 tsp or to taste
INSTRUCTIONS
    1. Set oven to 350° F/175° C/Gas Mark 4. Grease a baking dish.
    2. Heat the olive oil in a large frying pan. Fry mushrooms, garlic, celery, and onion for 3 to 5 minutes. Pour in water and bouillon; cook and stir until the bouillon is dissolved.
    3. Mix garbanzo beans, egg, sage, salt, and pepper in a separate bowl. Mash together with your hands; add the vegetable mixture and mix; place into the prepared baking dish and cover with aluminum foil.
    4. Bake for 30 minutes; remove the foil and bake uncovered for another 10 to 15  minutes.
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