Cut day-old bread into ½-inch cubes and spread on a baking sheet. Preheat oven to 300°F and toast bread cubes for 10-15 minutes until slightly crisp.

In a large skillet, melt unsalted butter over medium heat. Add finely chopped onion and celery, cooking for 6-7 minutes until softened. Stir in minced parsley and poultry seasoning for another minute.

In a spacious mixing bowl, combine the cooled toasted bread cubes with the sautéed vegetable mixture. Gently toss them.

Gradually pour in the beaten eggs and chicken broth, mixing well after each addition. Aim for a consistency that holds together when squeezed.

Scoop approximately ½ cup of the mixture and roll it into a ball. Place each ball onto a greased baking sheet, spaced evenly.

Preheat your oven to 375°F. Bake stuffing balls for 25-30 minutes until golden brown and crisp on the outside, flipping halfway through.

Transfer the stuffing balls to a platter and serve warm, optionally drizzled with gravy.