- 1 Large Egg Slightly Beaten
- 1 c. Unsalted Butter
- 1 c. Yellow Onion, Finely Chopped
- 6 c. Low Carb Bread Toasted /Chopped
- 1 c. Celery Finely Chopped
- ½ c. Parsley, Chopped
- 1 ½ teaspoon Dried Thyme Leaves
- ½ tablespoon Ground Sage
- 6 c. Cornbread Stuffing
- 1 can Chicken Broth
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
Step 1: Prepare the oven. Preheat it to 375 degrees. Using a nonstick baking spray, grease a baking pan.
Step 2: To a large skillet, melt the butter over medium heat. Once the butter has melted, add the chopped onions and saute for about 10 minutes. Then, add the celery followed by parsley, sage, thyme, salt, and pepper. Stir and continue to cook for another 5 minutes over medium heat until soft. When done, take the pan off the heat.
Step 3: In a large bowl, add the toasted and chopped low-carb bread along with the cornbread stuffing. Mix well until combined. Then, add the beaten egg and ¾ c of the chicken broth. Mix well. Next, add the sauteed onions along with the celery and seasonings.
Step 4: Form the mixture into small balls using your hands. On the prepared baking sheet, place the balls. Put in the preheated oven and bake for about 20 minutes.
Step 5: Over the stuffing balls, gently pour the rest of the chicken broth. Place the dish back into the oven and resume baking for another 15 minutes.
Step 6: Remove from the oven when done and serve the Stuffing Balls immediately. Enjoy!
Prep time: 15 mins | Cook time: 50 mins | Serves: 4No tags for this post.