Stuffing Balls

Want an easy stuffing recipe that can be made ahead of time and takes just a few minutes? Try my delicious Easy Sage and Onion Stuffing Balls recipe that has been in my family for decades!

This Easy Sage and Onion Stuffing Balls recipe has been in my family for years – decades in fact. Mum and Dad would often make it for our Sunday roast and especially at Christmas. The smell of sweet cooked onions mingled with sage has always been a quintessential part of Christmas for me since childhood.

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

How To Make Stuffing Balls

Preheat oven to 375 degrees.
Prep a baking pan with nonstick baking spray.
Add butter to a large skillet, heat to medium temperature. Saute the chopped onions for 10 minutes.
Add celery. Stir in parsley, sage, thyme, salt and pepper. Cook on medium, stirring often, for 5 minutes. Remove from the stove.
Add the toasted and chopped lo-carb bread and the cornbread stuffing in a large bowl.
Stir to blend the two together.
Add the beaten egg and ¾ cup of the chicken broth to the bowl. Stir to mix.
Add in the sauteed onions, celery, and seasonings.
Use your hands to make small balls. Put the balls on the prepared baking sheet.
Bake at 375 degrees for 20 minutes.
Gently pour the remaining chicken broth over the stuffing balls.
Return to the oven and continue to bake them at 375 degrees for 15 more minutes.
Enjoy!

Stuffing Balls

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

1

Cook Mode

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Ingredients

• 1 cup 1 Celery Finely Chopped

• ½ cup Parsley Chopped

• ½ tbsp Ground Sage

• 1 1 ½ tsp Dried Thyme Leaves

• 1 tsp 1 Kosher Salt

• 1 tsp 1 Black Pepper

• 6 cup 6 Low Carb Bread Toasted /Chopped

• 6 cup 6 Cornbread Stuffing

• 1 Large 1 Egg Slightly Beaten

• 1 can 1 Chicken Broth

Directions

• Preheat oven to 375 degrees.
• Prep a baking pan with nonstick baking spray.
• Add butter to a large skillet, heat to medium temperature. Saute the chopped onions for 10 minutes.
• Add celery. Stir in parsley, sage, thyme, salt and pepper. Cook on medium, stirring often, for 5 minutes. Remove from the stove.
• Add the toasted and chopped lo-carb bread and the cornbread stuffing in a large bowl.
• Stir to blend the two together.
• Add the beaten egg and ¾ cup of the chicken broth to the bowl. Stir to mix.
• Add in the sauteed onions, celery, and seasonings.
• Use your hands to make small balls. Put the balls on the prepared baking sheet.
• Bake at 375 degrees for 20 minutes.
• Gently pour the remaining chicken broth over the stuffing balls.
• Return to the oven and continue to bake them at 375 degrees for 15 more minutes.
• Enjoy!

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