Stuffing Balls
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.
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!
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.