Dry whichever bread you choose by cutting ½-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into ½-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed. Any of the stuffings can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional ½ cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan. If you prefer to use fresh herbs, substitute 1 ½ teaspoons minced fresh herbs for the dried sage, thyme, and marjoram.

Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Heat butter in large skillet over medium-high heat until fully melted; pour off 2 tablespoons butter and reserve. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.

TO MAKE AHEAD: The onion mixture may be cooked and stored in an airtight container in the refrigerator up to 2 days ahead of time. The stuffing, however, should be assembled just before cooking.