Ingredients:
1 cup Celery, finely chopped
ยฝ cup Fresh Parsley, chopped
ยฝ tbsp Ground Sage
1 ยฝ tsp Dried Thyme Leaves
1 tsp Kosher Salt
1 tsp Black Pepper
6 cups Low-Carb Bread (Toasted and Chopped)
1 Large Egg, slightly beaten
1 can Chicken Broth (check for low-carb options)
2 tbsp Butter (for sautรฉing)
Instructions:
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a baking pan with nonstick baking spray.
In a large skillet, melt the butter over medium heat. Sautรฉ the chopped onions for about 10 minutes until they become translucent and tender.
Add the finely chopped celery to the skillet and continue to sautรฉ, stirring occasionally.
Stir in the fresh parsley, ground sage, dried thyme, kosher salt, and black pepper. Cook on medium heat, stirring often, for an additional 5 minutes. Remove from the stove.
In a large bowl, combine the toasted and chopped low-carb bread with the cornbread stuffing. Mix them together.
Add the slightly beaten egg and ยพ cup of the chicken broth to the bowl. Stir well to ensure everything is evenly mixed.
Incorporate the sautรฉed onions, celery, and seasonings into the bread mixture.
Using your hands, form the mixture into small balls and place them on the prepared baking sheet.
Bake at 375 degrees Fahrenheit for 20 minutes.
Gently pour the remaining chicken broth over the stuffing balls.
Return the baking sheet to the oven and continue to bake at 375 degrees Fahrenheit for an additional 15 minutes.
Enjoy your keto and low-carb stuffing balls!
