Preheat your oven to 300°F (150°C). Spread cubed day-old bread evenly on a baking sheet, and toast for 10–12 minutes, or until dry but not browned.

Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add chopped onion, celery, and minced garlic, cooking for 6–8 minutes until softened.

In a large mixing bowl, combine the toasted bread, cooked vegetables, and seasonings. Stir in the beaten eggs and gradually add broth, mixing until moist but not soggy.

Using damp hands, scoop out 2-tablespoon portions of the mixture, rolling them into balls. Place on a lined baking sheet.

Preheat your oven to 375°F (190°C) and bake for 20–25 minutes, until golden brown and crispy.

Allow to cool slightly before serving warm with gravy or cranberry sauce.