Directions for Best Stuffing Balls Ever

• Bake the cornbread.
• Take 1/2 of the loaf of sourdough sliced bread and cut off the crusts. Next, lay the slices on a baking sheet and set them on the rack in the middle of the oven. Bake at 225 degrees F until the bread is crispy and dry for about an hour and a half. Check the slices approximately every 30 minutes, turning them over.
• Crumble the cornbread and dry sourdough bread slices into 1/2 inch cubes.
• Chop one stalk of celery and one small yellow onion.
• Preheat the oven to 325 degrees F.
• Add 1/2 cup (1 stick) of butter 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. If the stuffing is still dry, add another 1/2 to 1 cup of broth until the filling is moist and forms a ball. 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 while they cook.
• Bake them for 30 minutes.
• Remove the foil cover and bake them 15 minutes longer or until brown.
• Serve them immediately.