Prepare the Bread:

• Tear the bread into small pieces or cut it into cubes. Spread the bread pieces on a baking sheet and toast them in the oven at 300°F (150°C) for 10-12 minutes until dry but not overly browned. Let it cool.

Sauté Vegetables:

• In a large pan, melt 1/4 cup of butter over medium heat. Add diced onions, celery, and minced garlic. Sauté until softened (about 5-7 minutes). Remove from heat and set aside to cool.

Mix Ingredients:

• In a large mixing bowl, combine the toasted bread, sautéed vegetables, and any optional ingredients (cheese, parsley, etc.). Stir in the melted butter and chicken broth until the mixture is evenly moistened.

Add Seasonings:

• Sprinkle in the sage, thyme, salt, and pepper. Stir to evenly distribute the seasonings. Add the eggs and mix until the mixture is cohesive and holds together when pressed.

Form the Stuffing Balls:

• Using your hands or a spoon, form the mixture into small balls (about 1 to 1.5 inches in diameter) and place them on a greased baking sheet.

Bake:

• Preheat the oven to 375°F (190°C). Bake the stuffing balls for about 25-30 minutes or until golden brown and crispy on the outside.

Serve:

• Remove the stuffing balls from the oven and allow them to cool for a few minutes before serving. Garnish with fresh parsley if desired.