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Crispy, Savory Stuffing Balls

Enter stuffing balls—crispy on the outside, tender and flavorful on the inside, and absolutely irresistible. I love this recipe because it transforms traditional stuffing into a playful, portable side that everyone in the family—kids and adults alike—will devour before the turkey even hits the table.
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Course: Appetizer, Dinner, Holiday, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup yellow onion finely chopped
  • 1 cup unsalted butter
  • 1 cup celery finely chopped
  • ½ cup parsley chopped
  • ½ tablespoon ground sage
  • 1 ½ 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 lightly beaten
  • 1 can chicken broth

Method
 

  1. Preheat your oven to 375°F. Grease a baking sheet with nonstick spray and set aside.
  2. In a large skillet over medium heat, melt the butter. Add the chopped onions and sauté for about 10 minutes, until soft and fragrant.
  3. Add the celery, parsley, sage, thyme, salt, and black pepper to the skillet. Cook for another 5 minutes, stirring frequently, until everything is well combined. Remove from heat.
  4. In a large mixing bowl, combine the toasted low-carb bread and the cornbread stuffing. Mix them together until evenly blended.
  5. Add the beaten egg and ¾ cup of the chicken broth to the bowl. Stir to incorporate.
  6. Fold in the sautéed onions, celery, and seasonings from the skillet. Mix thoroughly.
  7. Use your hands to shape the mixture into small, even-sized balls. Place the stuffing balls on the prepared baking sheet, spacing them evenly.
  8. Bake the balls at 375°F for 20 minutes.
  9. After 20 minutes, gently pour the remaining chicken broth over the stuffing balls. Return to the oven and bake for an additional 15 minutes, until golden brown and cooked through.
  10. Remove from the oven and serve warm.
  11. Enjoy!