1. 1. Prepare Your Bread Cubes: If your bread isn’t already stale, cut it into 1/2-inch cubes. Spread the cubes in a single layer on a large baking sheet and let them air dry for several hours or overnight. Alternatively, bake them at 250 F (120 C) for 15-20 minutes until dried out but not browned. Once dry, transfer the bread cubes to a very large mixing bowl.

2. 2. Saute the Aromatics: In a large skillet or Dutch oven, melt 1 cup of unsalted butter over medium heat. Add the chopped onions and celery and cook, stirring occasionally, for 8-10 minutes until the vegetables are softened and translucent. Add the minced garlic, dried sage, dried thyme, and crushed rosemary. Continue to cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

3. 3. Combine Wet and Dry Ingredients: Pour the sauteed vegetable mixture directly over the dried bread cubes in the large mixing bowl. Add the salt and black pepper, then gently toss everything together until the bread cubes are evenly coated with the buttery vegetable mixture.

4. 4. Add Liquid and Eggs: In a separate medium bowl, whisk together the chicken or vegetable broth and the lightly beaten eggs. Gradually pour this liquid mixture over the bread and vegetable mixture, tossing gently but thoroughly. The goal is to moisten all the bread cubes without making them soggy. You should see the bread absorbing the liquid, but it shouldn’t be swimming in it. Stir in the fresh chopped parsley.

5. 5. Prepare for Baking: Lightly butter a 9×13-inch baking dish. Transfer the stuffing mixture into the prepared dish, spreading it evenly. You can gently press it down slightly, but avoid compacting it too much, as this can lead to a dense, rather than moist, stuffing.

6. 6. Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 375 F (190 C) for 30 minutes. This initial covered baking ensures the stuffing cooks through and stays moist.

7. 7. Achieve Crispy Topping: After 30 minutes, remove the foil and continue to bake for another 10-20 minutes, or until the top is golden brown and slightly crispy. The internal temperature should reach 165 F (74 C).

8. 8. Rest and Serve: Once baked, remove the stuffing from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the stuffing to set slightly, making it easier to scoop.