Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet over medium heat, melt the butter. Add onion, celery, and garlic. Sauté for about 4–5 minutes, until soft and fragrant.

Place the bread cubes in a large bowl. Pour the sautéed vegetables and melted butter over the bread.

Add the poultry seasoning, sage, salt, pepper, parsley, and any optional add-ins you like.

In a separate bowl, whisk together the broth and eggs. Pour this mixture over the bread and gently stir until evenly moistened.

Using your hands or a scoop, form the mixture into golf-ball-size balls and arrange them on the prepared baking sheet.

Bake for 22–25 minutes, until the outsides are golden and slightly crisp while the centers stay soft.

Serve warm as a festive Thanksgiving side dish or party appetizer.