Stuffing balls


°1 cup finely chopped celery
°A cup of chopped parsley
°½ tablespoon of ground sage
°1 teaspoon of dried thyme leaves
°1 teaspoon kosher salt
°1 teaspoon black pepper
°6 cups toasted/sliced low-carb bread
°6 cups of cornbread filling
°1 large egg, slightly beaten
°1 can of chicken broth

*How to make:

Preheat oven 375 degrees.
Prepare an oven dish with non-stick cooking spray.
Adding butter to a large skillet, heat on medium heat. Sautée chopped onion for 10 minutes.
Add celery. Add parsley, sage, thyme, salt and pepper. Cook over medium heat, stirring constantly, for 5 minutes. Remove from the fire.
Add the chopped toast and cornbread to a large bowl.
Stir to mix the two together.
Add the beaten egg and 1/2 cup chicken broth to the bowl. Stir to mix.
Add fried onions, celery and spices.
Use your hands to make small balls. Place the balls on the prepared baking tray.
Bake at 375 degrees for 20 minutes.
Carefully pour the rest of the chicken broth over the filling balls.
Return to the oven and continue to bake at 375 degrees for another 15 minutes.