# What You 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 tablespoons unsalted butter, melted
→ Liquids
05 - 3.5 fl oz hot vegetable stock
→ Herbs & Seasoning
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
08 - 1 teaspoon fresh thyme leaves
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
→ Optional Add-ins
11 - 1.75 oz dried cranberries or chopped dried apricots
12 - 1.75 oz chopped walnuts or pecans
# How To Make:
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 evenly over them; let soak for 2 to 3 minutes until softened.
03 - Add onion, garlic, melted butter, parsley, sage, thyme, salt, and pepper to the soaked bread. If using, fold in dried fruit and nuts.
04 - Mix well until all ingredients are fully combined and the mixture holds together when gently squeezed.
05 - With damp hands, shape the mixture into 12 even balls and arrange them on the prepared baking tray.
06 - Bake for 18 to 20 minutes until golden brown and crisp on the outside.
07 - Serve warm as a festive side or appetizer.
