Prepare the Bread Cubes

1. Choose Your Bread: Day-old bread works best as it absorbs flavors more effectively. Sourdough, white bread, or even a mix of different bread types can add depth to the flavor.
2. Cut the Bread: Cut the bread into small cubes, about 1/2 inch each. Place the cubes in a large mixing bowl.

Make the Seasoned Butter Mixture

1. Melt the Butter: In a large skillet, melt the butter over medium heat.
2. Sauté Aromatics: Add the chopped onion, celery, and garlic to the skillet. Sauté until the vegetables are soft and translucent, about 5-7 minutes.
3. Seasoning: Stir in the sage, thyme, rosemary, salt, and pepper. This step helps release the flavors of the dried herbs.

Combine Ingredients

1. Pour the Mixture Over Bread Cubes: Pour the sautéed vegetable and butter mixture over the bread cubes in the bowl. Toss until the bread cubes are evenly coated.
2. Add Broth and Eggs: In a separate bowl, whisk together the chicken or vegetable broth with the eggs. Pour this mixture over the bread cubes, gently stirring until the bread is moist but not overly soggy. Add more broth if needed.

Form the Stuffing Balls

1. Shape the Mixture into Balls: Using your hands, form the bread mixture into balls about the size of a golf ball. If the mixture doesn’t hold together, add a bit more broth to moisten it.
2. Place on a Baking Sheet: Arrange the stuffing balls on a baking sheet lined with parchment paper or lightly greased.

Bake

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Bake the Stuffing Balls: Bake for 20-25 minutes, or until the stuffing balls are golden brown and crispy on the outside.

Serve and Garnish

1. Garnish: If desired, sprinkle fresh parsley over the stuffing balls for a pop of color.
2. Serve: Serve warm as a side dish, or plate them on a platter if using as an appetizer.