1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with butter.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until they soften and become translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Transfer the cooked vegetables to a large mixing bowl. Add the bread cubes, shredded turkey, fresh herbs, and cheese (if using). Toss gently to combine.
4. Pour the chicken broth over the mixture and stir until the bread is moistened but not soggy. Season with salt and pepper to taste.
5. Allow the mixture to cool slightly, then stir in the beaten eggs to help bind everything together.
6. Using your hands or a small scoop, shape the mixture into bite-sized balls, about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
7. Bake in the preheated oven for 20-25 minutes, turning once halfway through, until the bites are golden brown and firm to the touch.
8. Remove from the oven and let cool for a few minutes before serving. These bites are best enjoyed warm but still delightful at room temperature.

When Ouma and I made these together, I remember how she reminded me to be gentle when forming the bites—“Stuffing is tender, like a good story, Sofia. Handle it with care.” That little nugget of wisdom made the process feel even more special.