“Elevate your holiday feasts with our delightful Stuffing Balls. These bite-sized creations take the timeless appeal of stuffing and transform it into a charming and delicious form that’s perfect for sharing and savoring. Imagine tender, herb-infused stuffing that’s rolled into compact balls, each one boasting a harmonious blend of flavors from savory herbs to aromatic spices. With every bite, you’ll experience the comforting taste of a classic holiday side dish in a playful and convenient format. Whether served as an inventive addition to Thanksgiving spreads, a delightful appetizer for festive gatherings, or a way to relish the joys of comfort food throughout the year, our Stuffing Balls promise a culinary journey that captures the essence of tradition and innovation, all in one delectable bite.”



  • 1 cup Yellow Onion Finely Chopped

  • 1 cup Unsalted Butter

  • 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


  • 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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