1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Arrange bread cubes on a baking sheet and toast at 275°F (135°C) for 15 minutes, tossing once.

3. Melt butter in a large skillet over medium heat.

4. Add onion and celery and sauté for 10 to 12 minutes until softened.

5. Stir in dried sage and thyme and cook for 1 minute until fragrant.

6. Remove skillet from heat and pour mixture over toasted bread cubes in a large bowl.

7. Add parsley, salt, and pepper and toss gently to combine.

8. Pour beaten eggs over the mixture and stir.

9. Gradually add broth until the stuffing is moist but not soggy.

10. Transfer mixture to the prepared baking dish and drizzle extra melted butter on top.

11. Cover with foil and bake for 25 minutes.

12. Remove foil and bake for an additional 15 to 20 minutes until the top is golden and crisp.

13. Let the stuffing rest for 10 minutes before serving.