Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 4 Servings
Easy, simple, and insanely delicious! These three words best describe my experience with these Stuffing Balls! Loaded with incredible flavors, these are surely a must-try! You are so in for a treat!
Ingredients:
1 Large egg Slightly Beaten
6 c Low Carb Bread Toasted /Chopped
6 c Cornbread Stuffing
½ c Parsley, Chopped
½ tablespoon Ground Sage
1 c Celery Finely Chopped
1 c Yellow Onion, Finely Chopped
1 can Chicken Broth
1 ½ teaspoon Dried Thyme Leaves
1 teaspoon Kosher Salt
1 c Unsalted Butter
1 teaspoon Black Pepper
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Apply cooking spray to the inside of a baking pan.
Place a large skillet on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the onions, then cook for about 10 minutes or until soft.
Add sage, celery, thyme, salt, and pepper. Sauté for about 5 minutes or until soft. Remove the skillet from the heat.
In a mixing bowl, add chopped bread and cornbread stuffing. Stir to combine.
Add about 3/4 cup of chicken broth and beaten egg. Stir everything until well incorporated.
Transfer the ingredients from the skillet into the bowl with the mixture. Form small balls out of the mixture. Use your clean hands for this process.
Lay the Stuffing balls onto the prepared baking sheet and arrange them in a single layer.
Place the baking sheet in the preheated oven and bake the Stuffing Balls for about 20 minutes.
Add the rest of the chicken broth on top of the balls, then bake for another 15 minutes or until done. Remove from the oven.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 1 Large egg Slightly Beaten
- 6 c Low Carb Bread Toasted /Chopped
- 6 c Cornbread Stuffing
- ½ c Parsley, Chopped
- ½ tablespoon Ground Sage
- 1 c Celery Finely Chopped
- 1 c Yellow Onion, Finely Chopped
- 1 can Chicken Broth
- 1 ½ teaspoon Dried Thyme Leaves
- 1 teaspoon Kosher Salt
- 1 c Unsalted Butter
- 1 teaspoon Black Pepper
Instructions
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Apply cooking spray to the inside of a baking pan.
Place a large skillet on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the onions, then cook for about 10 minutes or until soft.
Add sage, celery, thyme, salt, and pepper. Sauté for about 5 minutes or until soft. Remove the skillet from the heat.
In a mixing bowl, add chopped bread and cornbread stuffing. Stir to combine.
Add about 3/4 cup of chicken broth and beaten egg. Stir everything until well incorporated.
Transfer the ingredients from the skillet into the bowl with the mixture. Form small balls out of the mixture. Use your clean hands for this process.
Lay the Stuffing balls onto the prepared baking sheet and arrange them in a single layer.
Place the baking sheet in the preheated oven and bake the Stuffing Balls for about 20 minutes.
Add the rest of the chicken broth on top of the balls, then bake for another 15 minutes or until done. Remove from the oven.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
