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.
Refrigerator:
Let the stuffing balls cool completely.
Store in an airtight container or wrap tightly with foil or plastic wrap.
They’ll keep well in the fridge for up to 4 days.
Freezer:
Cool completely and place on a baking sheet in a single layer. Freeze until solid (about 1–2 hours).
Transfer to a freezer-safe bag or container.
Label and date; they’ll keep for up to 2 months.
To Reheat:
From the fridge: Reheat in a 350°F oven for 10–15 minutes, or until warmed through.
From frozen: Reheat at 350°F for about 25–30 minutes, loosely covered with foil to prevent over-browning. Remove foil for the last 5–10 minutes for a crispy top.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
