These Stuffing Balls are a fun and flavorful twist on a traditional holiday side dish. Perfectly seasoned with herbs, onions, and celery, they bake up crisp on the outside and soft on the inside. Because they’re made in individual portions, they’re easier to serve than a big casserole—ideal for family gatherings, holiday dinners, or even weeknight comfort meals.
Ingredients
- Butter – 2 tablespoons
- Onion – 1 large, chopped
- Celery – 1 cup, finely chopped
- Parsley – ½ cup, chopped
- Ground sage – ½ tablespoon
- Dried thyme leaves – 1 ½ teaspoons
- Kosher salt – 1 teaspoon
- Black pepper – 1 teaspoon
- Low-carb bread – 6 cups, toasted and chopped
- Cornbread stuffing – 6 cups
- Egg – 1 large, slightly beaten
- Chicken broth – 1 can (about 14–15 oz), divided
Instructions
1. Preheat & Sauté
- Preheat oven to 375°F (190°C).
- Grease a baking sheet with nonstick spray.
- In a large skillet, melt the butter over medium heat. Add the onion and cook for 10 minutes until soft.
- Stir in the celery, parsley, sage, thyme, salt, and pepper. Cook for another 5 minutes, stirring often. Remove from heat.
2. Mix the Stuffing Base
- In a large bowl, combine the toasted bread and cornbread stuffing.
- Add the beaten egg and ¾ cup of chicken broth; stir well.
- Mix in the sautéed vegetables and seasonings until fully combined.
3. Shape & Bake
- Form the mixture into small balls using your hands.
- Place them on the prepared baking sheet.
- Bake for 20 minutes.
4. Add Broth & Finish Baking
- Carefully pour the remaining broth over the stuffing balls.
- Return to the oven and bake for another 15 minutes, or until golden brown and firm.
Serving Tips
- Serve hot alongside turkey, chicken, or roast beef.
- Pair with cranberry sauce or gravy for extra holiday flavor.
- Make them ahead of time, refrigerate, and reheat before serving.