Stuffing Balls
Ingredients:
Ingredient Quantity
Butter 2 tablespoons
Onion, chopped 1 large
Celery, finely chopped 1 cup
Parsley, chopped ½ cup
Ground sage ½ tablespoon
Dried thyme leaves 1 ½ teaspoons
Kosher salt 1 teaspoon
Black pepper 1 teaspoon
Low-carb bread, toasted and chopped 6 cups
Cornbread stuffing 6 cups
Large egg, slightly beaten 1
Chicken broth 1 can
How To Make Stuffing Balls
Preheat Oven & Sauté Vegetables: Preheat your oven to 375°F (190°C) and prep a baking sheet with nonstick baking spray. In a large skillet, melt the 2 tablespoons of butter over medium heat.
Sauté the chopped onion for 10 minutes.
Add the 1 cup of finely chopped celery and stir in the ½ cup of parsley, ½ tablespoon of ground sage, 1 ½ teaspoons of dried thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for another 5 minutes, stirring often. Remove from the stove.
Combine Ingredients: In a large bowl, combine the 6 cups of toasted/chopped low-carb bread and 6 cups of cornbread stuffing.
Stir to blend them together. Add the 1 large slightly beaten egg and ¾ cup of the chicken broth to the bowl. Stir to mix. Add the sautéed onion, celery, and seasonings to the bowl and mix everything until well combined.
Form & Bake: Use your hands to form the mixture into small balls and place them on the prepared baking sheet. Bake at 375°F (190°C) for 20 minutes.
Finish the Baking: Gently pour the remaining chicken broth over the stuffing balls. Return the baking sheet to the oven and continue to bake for 15 more minutes, or until the balls are golden brown and firm.
Enjoy this festive and flavorful side dish!
