Step 1: Prepare your bread by ensuring it’s stale. If not, spread torn pieces on baking sheets and bake at 250°F (120°C) for 15-20 minutes until lightly toasted and dry. This prevents sogginess. While drying, finely chop celery, onions, and mince fresh herbs for even cooking.
Step 2: In a large skillet or Dutch oven, melt 1 cup unsalted butter over medium heat. Add finely chopped celery and onions. Sauté gently, stirring, until soft and translucent (8-10 minutes). Add minced fresh sage, thyme, and rosemary. Cook for another minute until wonderfully fragrant. Season generously with salt and pepper.
Step 3: Transfer sautéed vegetables and herbs to a large mixing bowl. Add dried bread cubes. Gradually pour in warm chicken or vegetable broth, tossing gently. Aim for thoroughly moistened but not soggy bread – like a moist sponge. Whisk eggs until lightly beaten, then pour over the mixture and gently fold in. Eggs act as a vital binder, helping the stuffing hold together.
Step 4: Before baking, taste and adjust seasonings. Transfer the mixture evenly into a generously greased 9×13 inch baking dish. Dot the top with small pats of unsalted butter for richness and a golden crust. Bake uncovered in a preheated oven at 375°F (190°C) for 30 minutes until crispy and golden. Then, cover loosely with foil and bake for another 15-20 minutes, or until heated through (internal temp 165°F/74°C). For crispier top, remove foil for the last 10 minutes. Let rest a few minutes before serving.