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Cut the bread into 1 inch cubes.
Make the bread stale by one of the two options:A. Overnight - Lay the bread cubes on a sheet pan on the counter overnight to dry out.B. Quick Method - Preheat the oven to 250°, lay the bread cubes on a sheet pan and pop in the oven for 30 minutes, tossing every 5-10 minutes.
Preheat the oven to 350° and prep a 9x9 baking dish by generously greasing with butter or oil. (if you are doubling the recipe use a 9x13 or 10x15 baking dish)
In a large sauté pan over medium heat melt ¾ cup butter. Add the onions and celery and sauté until they are completely softened, this will take about 20-30 minutes.
Off the heat add the salt, pepper, poultry seasoning, marjoram, fresh sage and parsley to the onions.
In a small bowl whisk together the eggs and broth.
Add the bread cubes to a large bowl, pour the onions/herb mixture over the bread and stir to combine. Pour the egg mixture over the bread cubes and stir until the liquid is absorbed.
Pour the stuffing mixture into the buttered baking dish. Cube the remaining 2 Tbsp of butter and dot the top of the stuffing.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. For an extra crispy top turn the broiler on for a minute or two!
Serve right away!