Insanely Delicious Stuffing Balls

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  – FoilVacuum Sealer

Step 1:

Crumble the cornbread and dry sourdough bread slices into 1/2 inch cubes.

Step 2:

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. 

Step 3:

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.

Step 4:

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.

Step 5:

Bake them for 30 minutes at 325 degrees F. Remove the foil cover and bake them 15 minutes longer or until brown.