Ingredients
• 4 cups cubed day-old bread (cornbread or white)
• 1 tbsp butter or olive oil
• ½ cup diced onion
• 2 celery stalks, chopped
• 1 clove garlic, minced
• ¾ cup low-sodium chicken or turkey broth
• 1 egg, beaten (helps bind)
• 1 tsp poultry seasoning (or ½ tsp sage + ¼ tsp thyme + ¼ tsp rosemary)
• Salt & black pepper to taste
• Optional: ½ cup cooked sausage, turkey, or bacon for extra flavor
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, melt butter. Sauté onion, celery, and garlic 5–6 minutes until soft.
- In a large bowl, combine sautéed veggies, bread cubes, broth, egg, poultry seasoning, salt, and pepper. Mix gently. Add cooked meat if using.
- Let sit 5 minutes so bread absorbs moisture.
- Roll mixture into 1½-inch balls (lightly grease hands if sticky). Place on the baking sheet.
- Bake 20–25 minutes, until golden brown and heated through.
- Serve warm as an appetizer or side dish—great with gravy for dipping!
✨ Perfect for:
• Holiday leftovers made fun
• Game day snacks
• Mini Thanksgiving bites
💡 Make ahead: Assemble unbaked balls and refrigerate overnight. Bake fresh when ready!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 16 balls , Calories : 80 per ball , Net Carbs: 9g , Fats: 4g , Protein: 3g