Preheat your oven to 375°F (190°C). Grease or line a large baking sheet to prevent sticking.

In a large skillet, melt the butter over medium heat. Add the finely chopped onion and celery, cooking them for about 5–7 minutes until soft and fragrant.

Transfer the sautéed vegetables along with the melted butter into a large bowl. Add the dry seasoned bread cubes, poultry seasoning, garlic powder, salt, and pepper. Mix to combine all ingredients evenly.

Stir in the lightly beaten eggs. Gradually add chicken broth, starting with 1 ½ cups, stirring until the mixture is moist but not soggy, and holds together when pressed. Add more broth if necessary.

Using your hands or a scoop, shape the mixture into golf ball-sized balls and arrange them on the prepared baking sheet with spacing in between.

Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until golden brown and slightly crisp.

Remove from the oven and serve warm as a delicious side dish.