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Preheat the oven to 350° F.
Add half of the butter to a baking dish or cast iron skillet and put it in the preheated oven to melt, about 3-5 minutes.
When the butter is melted, remove it from the oven and add the cubed bread. Lightly stir or toss the bread to coat with the melted butter.
Bake for 10 minutes.
Remove from oven and stir bread around. This helps prevent burning and encourages even toasting.
Bake for another 10 minutes.
Meanwhile, sauté the diced onions and celery in the remaining butter over medium heat until they are tender crisp, about 5-10 minutes. Add salt and pepper to taste. Set aside.
In a bowl, whisk together the eggs, broth, sage, and thyme. Set aside.
When the bread is done, pour the egg, broth, and herb mixture over the bread. Gently stir and allow to sit for 10 minutes to soak up the broth.
Add the vegetable mixture and lightly stir it into the stuffing mixture.
Bake for 25-30 minutes or until golden brown.