1. Prepare the Bread: Tear or cut the bread into bite-sized pieces (1–2 inches). Spread the pieces onto a baking sheet and toast at 250°F for about 1 hour, stirring occasionally. The bread should be crispy, not browned.
2. Prepare the Vegetables: While the bread is toasting, chop the onion and celery. For a heartier texture, dice the celery into ¼-inch pieces.
3. Cook the Vegetables: Preheat the oven to 350°F. Melt 1 cup of butter in a large skillet over medium heat. Add the chopped onion and celery, sautéing for 7–10 minutes until softened but not browned.
4. Combine Ingredients: In a large bowl, combine the toasted bread pieces, sautéed onion and celery, and chopped fresh herbs (parsley, sage, rosemary, and thyme). Sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper. Stir well to evenly distribute the butter and seasonings.
5. Add Liquid Mixture: In a separate bowl, whisk together 2 cups of chicken broth and 2 eggs. Slowly pour the liquid mixture over the bread in increments, gently tossing to ensure the bread is evenly moistened. Add an extra ½ cup of broth if needed.
6. Assemble and Bake: Grease a 9×13-inch pan with softened butter. Spread the stuffing mixture evenly in the pan. Cover with foil and bake at 350°F for 40 minutes. Remove the foil and bake for another 25–35 minutes, or until the top is browned and crispy to your liking.

Make-Ahead & Storage Tips

• Overnight Preparation: Assemble the unbaked stuffing in the greased pan, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 10–15 minutes if necessary.
• Freezing (Unbaked): Freeze the uncooked stuffing in a freezer-safe dish, wrapped in foil and plastic wrap, for up to 3 months. Bake directly from frozen, adding 10–15 minutes to the total bake time.
• Freezing (Baked): Bake the stuffing slightly underdone, cool completely, and freeze in an airtight container for up to 3 months. Reheat at 350°F, covered, for 45 minutes, then uncover and bake for an additional 10–15 minutes.