# What you'll need:
→ 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 - 3.4 fl oz hot vegetable stock
→ Herbs & Seasoning
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh sage, finely chopped or 1 tsp dried sage
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 the oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Place the bread cubes in a large bowl and pour the hot vegetable stock over them. Allow to soak for 2 to 3 minutes until softened.
03 - Add the chopped onion, minced garlic, melted butter, parsley, sage, thyme, salt, and black pepper. Include dried fruit and nuts if using.
04 - Mix all ingredients thoroughly until fully combined and the mixture holds together when squeezed.
05 - With damp hands, form the mixture into 12 evenly sized balls and place them on the prepared baking tray.
06 - Bake for 18 to 20 minutes until the stuffing balls are golden brown and crisp on the outside.
07 - Remove from the oven and serve warm as a festive side or appetizer.
