INSTRUCTIONS 

• 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!