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Preheat your oven to 350°F (175°C).
Toast the bread cubes lightly if not already day-old.
In a skillet, melt butter over medium heat. Sauté onion and celery until softened, about 8 minutes.
In a large mixing bowl, combine bread cubes, sautéed vegetables, parsley, herbs, salt, and pepper.
Gradually pour in broth, tossing gently until the bread is moistened but not soggy.
Transfer mixture into a greased baking dish. Cover with foil.
Bake covered for 30 minutes. Remove foil and bake another 10–15 minutes, until the top is golden brown and slightly crisp.