Ingredients:
1 cup finely chopped celery
1/2 cup chopped parsley
1/2 tablespoon ground sage
1 1/2 teaspoons dried thyme leaves
1 teaspoon kosher salt
1 teaspoon black pepper
6 cups low-carb bread, toasted and chopped
6 cups cornbread stuffing
1 large egg, slightly beaten
1 can chicken broth
Instructions:
Preheat the oven to 375 degrees
Prepare a baking pan by greasing it with nonstick baking spray.
Melt butter in a big skillet over a medium heat. Add the chopped onions and sauté for about 10 minutes until they become translucent.
Add the chopped celery to the skillet and stir. Then add the parsley, ground sage, dried thyme leaves, salt, and black pepper. Cook for five minutes over medium heat, stirring periodically. Remove the skillet from the heat.
In a large bowl, combine the toasted and chopped low-carb bread with the cornbread stuffing. Mix them together.
Add the beaten egg and 3/4 cup of chicken broth to the bowl. Cook for five minutes over medium heat, stirring periodically.
Incorporate the sautéed onions, celery, and seasonings into the bread mixture. Mix until everything is well combined.
Shape the mixture into small balls using your hands. Place the stuffing balls on the prepared baking pan.
Bake the stuffing balls in the preheated oven for 20 minutes.
Remove the pan from the oven and gently pour the remaining chicken broth over the stuffing balls.
Return the pan to the oven and continue baking at 375 degrees Fahrenheit for an additional 15 minutes.
Once cooked, remove the stuffing balls from the oven and serve.
Enjoy these delicious stuffing balls as a side dish or part of your holiday meal!