Preparation

• Spread bread cubes on a baking sheet.
• Toast in a 300°F (150°C) oven for 10–12 minutes until dry but not browned. Set aside.
• In a large skillet, melt the butter over medium heat.
• Add onion, celery, and garlic; sauté until soft and fragrant (about 6–8 minutes).
• In a large bowl, combine toasted bread, cooked vegetables, poultry seasoning, salt, pepper, parsley, and Parmesan (if using).
• Stir in eggs.
• Slowly pour in broth, mixing until the bread is moist and holds together when pressed (not soggy).
• With damp hands, form the mixture into balls about the size of a golf ball.
• Place on a greased or parchment-lined baking sheet.
• Preheat oven to 375°F (190°C).
• Bake for 20–25 minutes, until golden brown and crisp on the outside.