Begin by tearing or cutting your loaf of bread into bite size pieces, about 1-2 inches. Spread pieces onto a dry pan and bake at 250 F for about 1 hour, stirring occasionally.

While your bread is toasting, prep the veggies. Chop the onion, using 2 small onions if you don't have a large one. You need about 3 and ½ cups chopped onion.

Chop the celery into about a ¼ inch dice.

Preheat your oven to 350 degrees F.

Add 2 sticks of butter (1 cup) to a large skillet and set over medium heat. When the butter is melted, add all the celery and onions. Saute over medium heat for about 7-10 minutes, until they are soft but not browned.

Meanwhile, chop up all your herbs. Chop ⅓ cup parsley, ¼ cup sage, and 1 tablespoon each rosemary and thyme.

Add all the toasted bread pieces to a large bowl. Add the chopped herbs: parsley, sage, rosemary and thyme. Add all the onion and celery mixture to the bowl with the bread.

Sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper. Stir it all together and make sure all that butter is distributed.

In another bowl or large glass measuring cup, add 2 cups high quality chicken broth. Whisk in 2 eggs. Slowly pour this mixture over the bread in increments. Use your hands to squeeze and moisten the bread.

Meanwhile, grease the sides and bottom of a 9x13 inch pan with about 1 tablespoon softened butter. Pour the stuffing into the pan and spread to the edges.

Cover the stuffing with foil and bake at 350 for about 40 minutes. Remove the foil and continue baking for another 25-35 minutes until it is as brown and crispy as you like.