These stuffing balls are a must-make recipe for Thanksgiving, passed down to me by my grandmother. Crispy on the outside and soft on the inside, they’re a nice alternative to traditional dressing baked in a casserole dish. While they’re great served alongside your holiday bird, they’re also a nice side to roasted chicken or pork chops any night of the week.
Ingredients
- 1 cup Celery Finely Chopped
- ½ cup Parsley Chopped
- ½ tbsp Ground Sage
- 1 ½ tsp Dried Thyme Leaves
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 6 cup Low Carb Bread Toasted /Chopped
- 6 cup Cornbread Stuffing
- 1 Large Egg Slightly Beaten
- 1 can Chicken Broth
How To Make Stuffing Balls
Step 1: Preheat oven to 375 degrees.
Step 2: Prep a baking pan with nonstick baking spray.
Step 3: Add butter to a large skillet, heat to medium temperature. Saute the chopped onions for 10 minutes.
Step 4: Add celery. Stir in parsley, sage, thyme, salt and pepper. Cook on medium, stirring often, for 5 minutes. Remove from the stove.
Step 5: Add the toasted and chopped lo-carb bread and the cornbread stuffing in a large bowl.
Step 6: Stir to blend the two together.
Step 7: Add the beaten egg and ¾ cup of the chicken broth to the bowl. Stir to mix.
Step 8: Add in the sauteed onions, celery, and seasonings.
Step 9: Use your hands to make small balls. Put the balls on the prepared baking sheet.
Step 10: Bake at 375 degrees for 20 minutes.
Step 11: Gently pour the remaining chicken broth over the stuffing balls.
Step 12: Return to the oven and continue to bake them at 375 degrees for 15 more minutes.
Enjoy!