Stuffing Balls
- Preheat Oven & Sauté Vegetables: Preheat your oven to 375°F (190°C) and prep a baking sheet with nonstick baking spray. In a large skillet, melt the 2 tablespoons of butter over medium heat. Sauté the chopped onion for 10 minutes. Add the 1 cup of finely chopped celery and stir in the ½ cup of parsley, ½ tablespoon of ground sage, 1 ½ teaspoons of dried thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for another 5 minutes, stirring often. Remove from the stove.
- Combine Ingredients: In a large bowl, combine the 6 cups of toasted/chopped low-carb bread and 6 cups of cornbread stuffing. Stir to blend them together. Add the 1 large slightly beaten egg and ¾ cup of the chicken broth to the bowl. Stir to mix. Add the sautéed onion, celery, and seasonings to the bowl and mix everything until well combined.
