We can use either stale or completely dried out bread. Dried bread is much harder to cut up so if we have bread for the sole purpose of making stuffing then cutting it up in advance will save us some effort and time. Best part of the stuffing is the crunchy crust so choose bread with plenty of crust to start with, like french baguette, bread rolls or similar stuff.

Heat oil in a skillet and sauté (stir-fry) diced onion, celery and salt until glassy / translucent look, about 5 minutes.

Lower the heat to medium low then slowly caramelize the onion and celery until it is browned, about 15 – 20 minutes.

Mix in the mushrooms then stir fry until browned then stir in the garlic.

Cook until the garlic starts to get fragrant. Take it off heat and let it cool a bit.

Beat eggs and water together.

In a big bowl, mix bread, freshly chopped parsley, sage, rosemary, thyme, the freshly prepared onion with mushrooms and egg/water mixture.

If we decide to use stuffing to stuff something with it, this is the time. Secure the holes with wooden toothpicks, cocktail sticks or small skewers. Check out: Chicken Stuffing Recipe

Or just carry on and place the stuffing into an ovenproof dish.

Or make them into balls. If short of bread, use some breadcrumbs as an emergency option.

Roast it for about 20 – 35 minutes in a 425°F/220°C oven.

If we have a broiler, it can be even faster but it needs some experimenting with the rack position and heat, as the top can scorch quite easily.