1. Prepare the Sourdough Cubes: If your sourdough bread isn’t already day-old and slightly stale, spread the 1-inch cubes on a baking sheet and bake at 300 F (150 C) for 10-15 minutes, or until lightly toasted and dried out. This prevents the stuffing from becoming soggy. Once cooled, transfer the bread cubes to a large mixing bowl.

2. Saute Aromatics: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onion and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and translucent but not browned.

3. Combine Wet and Dry Ingredients: Pour the sauteed onion and celery mixture over the bread cubes in the large mixing bowl. Add the fresh chopped parsley, sage, and thyme, along with the salt and black pepper. Toss gently to combine all the ingredients evenly.

4. Add Broth and Eggs: In a separate bowl, whisk together the chicken or vegetable broth and the lightly beaten eggs. Pour this liquid mixture over the bread and herb mixture. Gently fold everything together until the bread cubes are moistened, but be careful not to overmix, as this can make the stuffing dense.

5. Prepare for Baking: Lightly grease a 9×13-inch baking dish. Transfer the stuffing mixture into the prepared baking dish, spreading it evenly. You can leave it slightly mounded for a crispier top or press it down gently for a softer consistency throughout.

6. Bake to Golden Perfection: Bake in a preheated oven at 375 F (190 C) for 30-35 minutes, or until the top is golden brown and crispy, and the stuffing is heated through. If you prefer a moister stuffing, you can cover it with foil for the first 20 minutes of baking, then remove the foil for the last 10-15 minutes to allow it to brown.

7. Serve Warm: Remove the stuffing from the oven and let it rest for a few minutes before serving. This allows the flavors to meld and the stuffing to set slightly.