Beat eggs with milk and drizzle over croutons in large bowl. Set aside.

Melt butter in pan. Add carrots, celery, garlic, and onion. Saute until just tender. Add seasonings.

Add broth and bullion. Simmer until bullion dissolves.

Add pan contents to croutons in bowl. Mix and let sit for at least 15 minutes to absorb liquid, mixing once or twice more to ensure all croutons are moistened. (You can transfer it to large zip lock or air tight container overnight)

Make balls using 1/2 cup of stuffing. Put in buttered casserole.

Bake at 350 for about 30 minutes, depending on your preference of moist stuffing vs crunchy outer layer.