Begin by cutting dry seasoned bread cubes into uniform pieces. Spread these cubes on a baking sheet and place them in a preheated oven at 300°F for 10–15 minutes.

In a large skillet, melt unsalted butter over medium heat. Add finely chopped onion and celery, sautéing for about 6–7 minutes until they turn soft and fragrant.

In a large mixing bowl, combine the baked bread cubes with the sautéed vegetable mixture, tossing gently to ensure even distribution.

In a separate bowl, whisk together the lightly beaten eggs and chicken broth until well combined. Gradually pour this mixture over the bread and vegetable blend, stirring as you go.

Using oiled hands, scoop about ½ cup of the stuffing mixture and shape it into a ball, placing them onto a greased baking sheet.

Preheat your oven to 375°F. Bake the formed stuffing balls for 25–30 minutes, turning them halfway through to ensure even browning.

Once golden-brown, let them cool slightly before serving for the ultimate combination of crispy and tender textures.