Preheat your oven to 250°F (120°C). Spread the cubed day-old white French bread evenly on a baking sheet. Bake for approximately 45 minutes, tossing halfway through.

In a large skillet, melt ¾ cup of unsalted butter over medium-high heat. Once the butter is bubbling, add 1 cup of diced sweet Vidalia or yellow onion and 1 cup of diced celery. Cook for about 10 minutes until soft and slightly golden.

Combine the dried bread cubes with the cooked onion and celery mixture. Add 1 cup of chopped parsley, 1 tablespoon each of fresh herbs, along with salt and pepper. Drizzle in 1¼ cups of chicken broth and toss together.

Whisk together the remaining ½ cup of chicken broth with 2 eggs. Pour this over the stuffing blend, combining gently without breaking apart the bread too much.

Grease a 9x13-inch baking dish with butter. Transfer the stuffing mixture into the dish, spreading it evenly. Dot the top with the remaining butter, then cover with aluminum foil.

Bake covered for 40 minutes. Remove the foil and bake for an additional 40 to 45 minutes until golden-brown.

Cool slightly before serving. Store leftovers in the refrigerator for up to five days.