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Preheat the oven to low broil.
Place bread on a sheet pan, in one layer and broil, watching closely for 2 minutes until toasted and golden.
Place a small pot on medium-low heat and add butter, broth, soy sauce and grated onion, simmer until onions are tender, about 10 minutes.
Set oven to 375.
Take 2-3 toast slices and stack them. Using a sharp bread knife cut the bread into tiny cubes by slicing thinly one way, and then the opposite, and repeat until all the bread is cubed.
Place the cubed bread in a large mixing bowl, and add salt, pepper, poultry seasoning, savoury and oregano, and stir until the seasoning is mixed in.
Pour the onion mixture evenly over the top of the bread, and stir the wet ingredients into the dry, turning up from the bottom, until the stuffing is evenly moistened but still crumbly.
Loosely place the stuffing into a 9×9 baking pan, or 9-10 inch cast iron pan or enamel baking dish. Bake uncovered. Don’t pack it into the pan (pack loosely) for that crispiness!
Bake for 35-40 minutes, until the top is browned and crispy.