Stuffing Balls

Preheat oven to 375°F (190°C). Lightly grease a baking sheet with nonstick spray.
In a large skillet, melt butter over medium heat. Sauté onions for about 10 minutes.
Add celery, then stir in parsley, sage, thyme, salt, and pepper. Cook for another 5 minutes, stirring often. Remove from heat.
In a large mixing bowl, combine chopped toasted low-carb bread and cornbread stuffing. Mix well.
Add the beaten egg and 3/4 cup of the chicken broth. Stir to moisten.
Fold in the sautéed onion and celery mixture.
Form the mixture into small balls using your hands and place them on the prepared baking sheet.
Bake for 20 minutes at 375°F.
Carefully pour the remaining broth over the balls and return to oven for another 15 minutes, or until golden and slightly crispy.
Let cool slightly before serving. Enjoy!
Serving Suggestions
Pair with roast turkey or chicken for a holiday spread.
Serve with gravy or cranberry sauce for added flavor.
Use as a tasty side with pork chops or roasted vegetables.