Ingredients

• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 1 cup celery, finely chopped
• 1/2 cup parsley, chopped
• 1/2 tablespoon ground sage
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 6 cups toasted low-carb or regular bread, chopped
• 6 cups cornbread stuffing cubes
• 1 large egg, slightly beaten
• 1 can (14–15 oz) chicken broth, divided

For best texture use dry bread. If using fresh bread, cube and bake at 300°F (150°C) for 10–15 minutes to dry out.

Instructions

1. Preheat & sauté. Heat oven to 375°F (190°C). Line a rimmed baking sheet with parchment and spray lightly. Melt butter in a large skillet over medium heat; cook onion 10 minutes. Add celery, parsley, sage, thyme, salt, and pepper; cook 5 minutes more. Remove from heat.
2. Combine. In a large bowl, mix toasted bread and cornbread cubes. Stir in egg and about 3/4 cup broth until evenly moistened.
3. Mix thoroughly. Add the sautéed vegetables and herbs; stir until the mixture holds together when pressed. If dry, add broth 1–2 tablespoons at a time.
4. Form & bake. Roll into 1 1/2-inch balls and arrange on the prepared sheet. Bake 20 minutes.
5. Finish. Drizzle the remaining broth over and around the balls. Bake 12–15 minutes more, until golden and set. Rest 5 minutes before serving.

Troubleshooting & Consistency Tips

• Crumbly mixture? Add a splash more broth until the mix packs easily.
• Too wet? Stir in a handful of dry bread cubes or panko; bake a few minutes longer.
• Pale tops? Move the tray up one rack or broil briefly, watching closely.
• Uneven sizes? Use a medium cookie scoop for uniform balls and even baking.

Storage & Make-Ahead

• Refrigerate: Up to 4 days; reheat at 350°F (175°C) for 10–12 minutes.
• Freeze: Freeze baked or unbaked balls on a tray until firm, then bag up to 2 months. Bake from frozen at 375°F (190°C), adding 5–8 minutes.
• Prep ahead: Form balls and chill up to 24 hours; bake just before serving.

Why This Recipe Works

Sautéing aromatics blooms the herbs, while the blend of traditional bread and cornbread gives both structure and tenderness. A two-stage bake—first to crisp, then with broth to steam—creates the ideal contrast of crunchy exterior and moist interior, with individual portions that serve neatly and reheat beautifully.

Expert Tips & Variations

• Sausage version: Brown 1/2 lb breakfast sausage and fold into the mixture.
• Mushroom-herb: Sauté 8 oz chopped mushrooms with the onions and add fresh rosemary.
• Gluten-free: Use gluten-free bread and cornbread; verify broth is gluten-free.
• Cheesy finish: Mix in 1/2 cup grated Parmesan for savory depth.

Recipe by tinsuf. Find more crowd-pleasing holiday sides and make-ahead favorites in the tinsuf collection.