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 Chopped½ cup Parsley Chopped½ tbsp Ground Sage1 ½ tsp Dried Thyme Leaves1 tsp Kosher Salt1 tsp Black Pepper6 cup Low Carb Bread Toasted /Chopped6 cup Cornbread Stuffing1 Large Egg Slightly Beaten1 can Chicken BrothPREPARATION: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 …
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