1. Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet and bake 15–20 minutes until dry and lightly golden, stirring once. Let cool.

2. Preheat oven to 350°F (175°C). In a large sauté pan, melt butter over medium heat. Add onions and celery; cook 5–7 minutes until softened.

3. Stir in sage, thyme, rosemary, and parsley; cook 1 minute until fragrant.

4. In a large bowl, combine toasted bread cubes and sautéed vegetables. Whisk broth, eggs, salt, and pepper; pour over bread mixture and gently fold until evenly moistened.

5. Butter a 9×13-inch baking dish. Transfer stuffing to the dish, cover loosely with foil, and bake 40–45 minutes.

6. Remove foil and bake an additional 10 minutes until the top is crisp and golden.

7. For make-ahead: assemble and refrigerate up to 24 hours. Reheat covered at 325°F for 30 minutes, then uncover for 5 minutes to crisp.