Preheat the oven to 375°F (190°C).

Cube the white bread into bite-sized pieces and let it dry for a few hours, ideally overnight.

In a large skillet, melt the butter over medium heat and add the diced onion and celery. Cook until softened, about 5 minutes.

Add the parsley, sage, thyme, salt, and pepper to the skillet, stirring for about 1 minute until fragrant.

In a large mixing bowl, combine the dried bread cubes with the sautéed mixture, tossing to ensure even distribution.

Pour in the chicken broth and beaten eggs, mixing until the bread cubes are moistened but not soggy.

Using your hands, form the mixture into golf-ball-sized balls and place them on a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until golden brown on the outside.

Remove from the oven and let rest for a few minutes before serving.