Prep time: 15 mins | Cook time: 50 mins | Serves: 4
I love the stuffing balls! They are super easy to whip up using mostly pantry ingredients. You can easily double or tipple the batch if serving a crowd. These delicious stuffing balls are a great side dish with poultry or pork dishes. These stuffing balls are also an amazing appetizer! I just make them smaller. I also love to serve these stuffing balls with cranberry relish for dipping.
1 c. Unsalted Butter
1 c. Yellow Onion, Finely Chopped
1 c. Celery Finely Chopped
½ c. Parsley, Chopped
1 ½ teaspoon Dried Thyme Leaves
6 c. Low Carb Bread Toasted /Chopped
6 c. Cornbread Stuffing
½ tablespoon Ground Sage
1 can Chicken Broth
1 large Egg Slightly Beaten
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
How to make Stuffing Balls
Step 1: Prepare the oven. Preheat it to 375 degrees. Using a nonstick baking spray, grease a baking pan.
Step 2: Melt the butter in a large skillet over medium heat. Once the butter has melted, add the onions to the skillet and saute for about 10 minutes. Next, add the celery and stir in the parsley, sage, thyme, salt, and pepper. Continue to cook for another 5 minutes over medium heat, stirring often. When done, take the skillet off the heat.
Step 3: In a large bowl, place the toasted and chopped lo-carb bread and cornbread stuffing. Mix well until combined. Then, add the beaten egg along with 3/4 c of the chicken broth. Stir well before adding the sauteed onions, celery, and seasonings. Mix using your hands and shape into small balls.
Step 4: On the prepared baking pan, arrange the balls. Place in the preheated oven and bake for about 20 minutes.
Step 5: Remove from the oven, then pour the chicken broth gently on top of the stuffings. Resume baking for another 15 minutes.
Step 6: Serve the Stuffing Balls immediately. Enjoy!
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