These stuffing balls are a must-make recipe for Thanksgiving, passed down to me by my grandmother. Crispy on the outside and soft on the inside, they’re a nice alternative to traditional dressing baked in a casserole dish. While they’re great served alongside your holiday bird, they’re also a nice side to roasted chicken or pork chops any night of the week.
Ingredients
- 1 cup Celery Finely Chopped
- ½ cup Parsley Chopped
- ½ tbsp Ground Sage
- 1 ½ tsp Dried Thyme Leaves
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 6 cup Low Carb Bread Toasted /Chopped
- 6 cup Cornbread Stuffing
- 1 Large Egg Slightly Beaten
- 1 can Chicken Broth
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