Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a similar-sized casserole dish.

Dry the Bread: Spread the cubed bread on a baking sheet and bake in the preheated oven for 10-15 minutes, until slightly dried out. Alternatively, leave it out overnight to become stale.

Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook for 5-7 minutes until softened. Add the minced garlic, sage, thyme, rosemary, salt, and pepper, and cook for an additional 2 minutes, stirring occasionally.

Combine Ingredients: In a large mixing bowl, combine the dried bread cubes with the sautéed vegetable mixture. Pour in the chicken or vegetable broth gradually, stirring to moisten the bread. Add just enough broth to make the mixture moist but not soggy. Stir in the beaten eggs and chopped parsley.

Bake the Stuffing: Transfer the stuffing mixture to the prepared baking dish and cover it with foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crispy.

Serve: Let the stuffing cool for a few minutes before serving.