Preheat your oven to 300°F (150°C). Spread the day-old bread cubes on a baking sheet and toast for 10-12 minutes.

Melt unsalted butter in a skillet over medium heat, then add onion, celery, and garlic. Sauté for 6-8 minutes until softened.

Combine the toasted bread cubes, sautéed vegetables, poultry seasoning, salt, black pepper, and eggs in a mixing bowl. Stir in the broth gradually until coated.

Shape the mixture into golf ball-sized balls and place on a greased baking sheet.

Increase oven temperature to 375°F (190°C) and bake for 20-25 minutes until golden brown and crispy.

Let cool and serve warm with gravy or cranberry sauce.