1. Preheat oven to 350°F (175°C).

2. Spread bread cubes on baking sheets and dry overnight or bake at 300°F for 15–20 minutes until crisp.

3. In a large skillet over medium heat, melt butter and sauté onion and celery for 8–10 minutes until translucent.

4. Stir in sage, thyme, and parsley and cook for 1–2 minutes to release aromas.

5. In a mixing bowl, toss bread cubes with the butter and herb mixture until evenly coated.

6. Gradually add 2 cups broth, stirring until bread is damp but not soggy; add more broth if needed.

7. Fold in beaten eggs and season with salt and pepper, tasting and adjusting as desired.

8. Grease a 9×13-inch baking dish and spoon in the mixture without packing tightly.

9. Cover with foil and bake for 25 minutes, then remove foil and bake an additional 20–25 minutes until top is golden and edges are crispy.

10. Let rest 10–15 minutes before serving.