By Danielle Nieman
– Cornbread (baked) – Sourdough Bread, slices (use 1/2 of a loaf) – Celery (1 stalk, chopped) – Small yellow onion, chopped. – Butter (1/2 cup, 1 stick) – Sage (1.5 tsp) – Thyme (1.5 tsp) – Red Pepper Flakes (1 tsp) – Salt (1 tsp) – Ground Black Pepper (1/2 tsp) – Eggs (2) – Chicken Broth low sodium (1.5 – 2.5 cups)
– Chopping knife – Measuring spoons and cups. – Skillet – Baking dish – Baking sheet – Bowl – Foil – Vacuum Sealer
Crumble the cornbread and dry sourdough bread slices into 1/2 inch cubes.
Chop one stalk of celery and one small yellow onion. Add 1/2 cup of butter (one stick) to a medium skillet and sauté the chopped celery and onions until they are tender, approximately 7 minutes.
Add celery and onion mixture to the cornbread and sourdough bread cubes in a bowl, along with seasonings and eggs. Start by adding 1.5 cups of chicken broth to the mixture. Mix ingredients well.
Form the mixture into balls. Use about 1/2 cup of mixture for each ball. The recipe yields 15-18 stuffing balls. Arrange the balls in a greased baking dish and cover them with foil to keep them moist.
Bake them for 30 minutes at 325 degrees F. Remove the foil cover and bake them 15 minutes longer or until brown.