Preheat the oven to 400°F. Set out a large rim baking sheet and line it with parchment paper.

Prep All Ingredients: Slice the bread into half-inch cubes and set aside. Finely dice the celery and onions. Chop the parsley, sage, and thyme. Then in a small bowl whisk together the chicken broth and eggs.

Set a skillet over medium heat. Add butter to the skillet. Once melted, add the celery, onions, and all herbs. Sauté the veggies and herbs for 3-4 minutes. Add 1 tablespoon of salt and ½ - 1 teaspoon of cracked black pepper to the skillet. Stir well. Then gently toss in the bread cubes, and dried cranberries. Gently fold the ingredients to make sure the butter mixture is coating all the bread cubes.

Remove the pan from heat and allow it to rest for 3-5 minutes. Then pour the broth and egg mixture over the bread cubes, stirring gently to make sure all cubes are saturated.

Using a 3 tablespoon scoop, portion the stuffing mixture out into 2-inch balls, approximately the size of a golf ball. Roll them tightly with your hands and set them on the baking sheet.

Once all the stuffing balls are rolled, place them in the oven for approximately 20 minutes, or until the exteriors are golden brown.

Serve warm or at room temperature.