# Components:
→ Bread & Fillings
01 - 7 oz day-old white or whole wheat bread, crusts removed and cubed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 5 tbsp unsalted butter, melted
→ Liquids
05 - ⅓ cup hot vegetable stock
→ Herbs & Seasoning
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
08 - 1 tsp fresh thyme leaves
09 - ½ tsp salt
10 - ¼ tsp black pepper
→ Optional Add-ins
11 - 1.8 oz dried cranberries or chopped dried apricots
12 - 1.8 oz chopped walnuts or pecans
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Place cubed bread in a large bowl and pour hot vegetable stock evenly over it. Let soak for 2 to 3 minutes until softened.
03 - Add onion, garlic, melted butter, parsley, sage, thyme, salt, and pepper to the bread mixture. Incorporate optional dried fruit and nuts if desired.
04 - Mix thoroughly until all ingredients are well combined and the mixture holds together when pressed.
05 - With damp hands, form the mixture into 12 uniform balls and arrange them on the prepared baking tray.
06 - Bake for 18 to 20 minutes until the balls are golden brown and crisp on the exterior.
07 - Present the stuffing balls warm as a festive side dish or appetizer.
