1. Cube day-old bread and place on a baking sheet to dry while prepping remainder of ingredients. Alternatively, if the bread is too fresh and soft, place in the oven at 250 degrees Fahrenheit for 45-60 minutes, or until dried. Tip: Bread must be completely dry before making, or the stuffing will be too soft!
2. Preheat oven to 350 degrees Fahrenheit and grease a 9x13 baking dish with butter.
3. Transfer cubed bread to a large bowl. Set aside.
4. Add butter to a large skillet over medium-high heat. Stir in onion and celery and sauté until both are tender, about 7-10 minutes.
5. Pour butter, onion and celery mixture over the top of the cubed bread. Add in parsley, rosemary, thyme, and sage and stir well to combine. Pour in 1¼ cups chicken broth and stir to combine.
6. In a small bowl, whisk together remaining 1¼ cups chicken broth and eggs. Add mixture to bread and stir well.
7. Pour stuffing into prepared baking dish. Cover with a lid or aluminum foil. Bake for 45 minutes.
8. Remove lid or foil from stuffing and bake an additional 40-50 minutes, or until top is browned.
9. Serve immediately and enjoy! 

Tip: Thanksgiving hack! To save time on drying out the bread, cube the bread the night before. Simply place cubed bread on a baking tray and allow to dry out at room temperature overnight.