Ingredients:
One cup of finely chopped celery.
Half a cup of chopped parsley.
1/2 tbsp of ground sage.
1 1/2 tsp of dried thyme leaves.
One tsp of kosher salt.
One tsp of black pepper.
6 cups of low-carb bread, toasted and chopped.
6 cups of cornbread stuffing.
One large egg, slightly beaten.
One can of chicken broth.
Directions:
Step 1
Preheat oven to 375°F (190°C) and grease a baking pan.
Step 2
Sauté onions in butter for 10 minutes, then add celery, parsley, sage, thyme, salt, and pepper for 5 more minutes. Remove from heat.
Step 3
In a bowl, mix low-carb bread, cornbread stuffing, beaten egg, and ¾ cup of chicken broth with the sautéed mixture.
Step 4
Then, shape the stuffing mixture into small, bite-sized balls and arrange them on the prepared baking sheet.
Step 5
Bake at 375°F for 20 minutes. Pour the closing hen broth over the stuffing balls.
Step 6
Bake for an additional 15 minutes. Let them cool slightly, then enjoy!
Tips:
- Ensure the bread is evenly toasted for a consistent texture in your stuffing balls.
- Keep the stuffing ball sizes consistent for even cooking.
- Adjust chicken broth to achieve your desired stuffing texture.
Variations:
- Incorporate chopped nuts for added texture.
- Sprinkle grated cheese for a cheesy kick.
- Experiment with different herbs for unique flavors.
Enjoy it!!
