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.