Every time I prepare this dish, my husband’s expression brightens.

Preheat your oven to 350°F (175°C).

Spread the cubed bread on a baking sheet and toast in the oven for about 10-15 minutes, or until lightly golden. Remove and set aside.

In a large skillet, melt the butter over medium heat. Add the celery and onions, sautéing until they are soft and translucent, about 10 minutes.

Stir in the parsley, sage, thyme, rosemary, salt, and pepper, cooking for another 2 minutes to release the flavors.

In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable mixture.

Gradually add the broth, starting with 2 cups, and mix until the bread is moistened but not soggy. You can add more broth if needed.

Stir in the beaten eggs until everything is well combined.

Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.

Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

Let it cool slightly before serving.

For a gluten-free version, use gluten-free bread. You can also add cooked sausage or mushrooms for additional flavor and texture. If you prefer a sweeter stuffing, consider adding dried cranberries or chopped apples. Adjust the herbs to your taste, or try adding a pinch of nutmeg or allspice for a warm, aromatic twist.