Prep the bread. Spread the bread cubes on two baking sheets and bake at 300°F (150°C) for 20–30 minutes, tossing once, until dry and lightly crisp. Let cool. Alternatively, use stale bread left out overnight.

Raise oven temp. Increase oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or spray.

Sauté the aromatics. In a large skillet, melt 8 tablespoons (1 stick) butter over medium heat. Add onion and celery with a pinch of salt. Cook 8–10 minutes until soft and translucent, not browned. Stir in garlic for 30 seconds.

Season the base. Add poultry seasoning, salt, and pepper. Cook 1 minute to bloom the spices. Remove from heat and stir in parsley and any delicate fresh herbs you’re using.

Combine with bread. Place dried bread cubes in a large bowl. Pour the butter-vegetable mixture over the bread and toss gently to coat.

Moisten the mixture. Whisk the eggs with 2 cups broth. Pour over the bread, tossing gently until evenly moistened. The bread should feel damp, not soggy. Add up to 1/2 cup more broth if the bread is very dry or dense.

Add extras (optional). Fold in sausage, mushrooms, nuts, or dried fruit if you like. Taste and adjust salt and pepper.

Transfer and top. Spoon the mixture into the prepared baking dish. Melt the remaining 2 tablespoons butter and drizzle over the top for a crisp, golden finish.

Bake uncovered. Bake at 350°F for 35–45 minutes, until the top is browned and the center is set. If it’s browning too fast, tent loosely with foil.

Rest and serve. Let it rest 10 minutes before serving so it holds together and the flavors settle.