These stuffing balls are a perfect side dish that is savory, filling, and bursting with flavor. They are made with a delicious blend of toasted low-carb bread, cornbread stuffing, and sautéed onions and celery that are seasoned with parsley, sage, thyme, salt, and pepper. The result is a mouthwatering and irresistible dish that is perfect for any occasion.
My husband and I have always been big fans of stuffing, but we wanted to try something different. That’s when we came across this recipe for stuffing balls. We were a bit skeptical at first, but once we tried them, we were hooked! These stuffing balls have become a staple in our household, and we always make them for special occasions and holiday dinners. They are so delicious that we always end up making extra, so we can have leftovers the next day.
Why These Stuffing Balls Are So Irresistible
These stuffing balls are unique because they are made with a combination of low-carb bread and cornbread stuffing, giving them a delicious and unique flavor. They are seasoned with parsley, sage, thyme, salt, and pepper, which give them a savory and earthy taste. The addition of sautéed onions and celery adds a depth of flavor and texture, making them the perfect side dish for any occasion. These stuffing balls are easy to make and can be prepared ahead of time, making them a convenient and delicious addition to any meal.
Ingredients:
- 1 cup finely chopped yellow onion (140g)
- 1 cup unsalted butter (226g)
- 1 cup finely chopped celery (140g)
- 1/2 cup chopped parsley (20g)
- 1/2 tbsp ground sage
- 1 1/2 tsp dried thyme leaves
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 cups low-carb bread, toasted and chopped (336g)
- 6 cups cornbread stuffing (408g)
- 1 large egg, slightly beaten
- 1 can chicken broth (14oz/ 396g)
Directions:
- Preheat the oven to 375°F (190°C).
- Prep a baking pan with nonstick baking spray.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté for 10 minutes.
- Add the celery to the skillet and stir in the chopped parsley, sage, thyme, salt, and pepper. Cook on medium, stirring often, for 5 minutes. Remove from heat.
- In a large bowl, combine the toasted and chopped low-carb bread and the cornbread stuffing.
- Stir in the beaten egg and 3/4 cup of chicken broth to the bowl. Mix well.
- Add the sautéed onions, celery, and seasonings to the bowl. Stir to combine.
- Use your hands to make small balls from the mixture and place them on the prepared baking sheet.
- Bake at 375°F (190°C) for 20 minutes.
- Pour the remaining chicken broth over the stuffing balls and return to the oven. Bake for an additional 15 minutes or until golden brown.
- Serve hot and enjoy!
Notes:
You can substitute the low-carb bread for regular bread or any other type of bread you prefer.
You can also use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.
Make sure to use unsalted butter to avoid an overly salty dish.
These stuffing balls can be stored in the refrigerator for up to 3 days.
Stuffing Balls
Ingredients
- 1 cup finely chopped yellow onion 140g
- 1 cup unsalted butter 226g
- 1 cup finely chopped celery 140g
- 1/2 cup chopped parsley 20g
- 1/2 tbsp ground sage
- 1 1/2 tsp dried thyme leaves
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 cups low-carb bread toasted and chopped (336g)
- 6 cups cornbread stuffing 408g
- 1 large egg slightly beaten
- 1 can chicken broth 14oz/ 396g
Instructions
- Preheat the oven to 375°F (190°C).
- Prep a baking pan with nonstick baking spray.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté for 10 minutes.
- Add the celery to the skillet and stir in the chopped parsley, sage, thyme, salt, and pepper. Cook on medium, stirring often, for 5 minutes. Remove from heat.
- In a large bowl, combine the toasted and chopped low-carb bread and the cornbread stuffing.
- Stir in the beaten egg and 3/4 cup of chicken broth to the bowl. Mix well.
- Add the sautéed onions, celery, and seasonings to the bowl. Stir to combine.
- Use your hands to make small balls from the mixture and place them on the prepared baking sheet.
- Bake at 375°F (190°C) for 20 minutes.
- Pour the remaining chicken broth over the stuffing balls and return to the oven. Bake for an additional 15 minutes or until golden brown.
- Serve hot and enjoy!