• 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


  1. Preheat oven to 375 degrees.
  2. Prep a baking pan with nonstick baking spray.
  3. Add butter to a large skillet, heat to medium temperature. Saute the chopped onions for 10 minutes.
  4. Add celery. Stir in parsley, sage, thyme, salt and pepper. Cook on medium, stirring often, for 5 minutes. Remove from the stove.
  5. Add the toasted and chopped lo-carb bread and the cornbread stuffing in a large bowl.
  6. Stir to blend the two together.
  7. Add the beaten egg and ¾ cup of the chicken broth to the bowl. Stir to mix.
  8. Add in the sauteed onions, celery, and seasonings.
  9. Use your hands to make small balls. Put the balls on the prepared baking sheet.
  10. Bake at 375 degrees for 20 minutes.
  11. Gently pour the remaining chicken broth over the stuffing balls.
  12. Return to the oven and continue to bake them at 375 degrees for 15 more minutes.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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