Cut bread into small cubes (I used kitchen scissors).

Toast bread in oven preheated to 350 degrees Fahrenheit for 20-25 minutes, until golden brown in color. Set aside in a large bowl.

Increase heat to 375 degrees Fahrenheit once bread is done toasting.

While bread is toasting, heat medium-sized skillet over medium heat. Once hot, add olive oil (1 Tblsp) and chopped vegetables (3 celery, 3 carrots, 3 garlic, 1 shallot). Sauté for 3-4 minutes, then add herbs (5 stalks thyme, 3 sage leaves, 2 stalks rosemary) and cook for additional 3-4 minutes, until vegetables are soft.

Mix sautéed vegetables and toasted bread in a large bowl.

Add vegetable broth/water (2.5 c) 1/2 cup at a time and mix well, until liquid is absorbed by the bread.

Add cornmeal (2 Tblsp) and mix until stuffing mix is sticky.

Form balls with stuffing mix using approximately 1/4 cup of stuffing mix for every ball and place in a greased 9x13 pan.

Bake stuffing balls at 375 degrees Fahrenheit for 30-35 minutes, until tops of stuffing balls are light brown.