Step 1

Coat a 9" by 13" baking dish with butter. In a large skillet over medium high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes.

Step 2

Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.

Step 3

To skillet, add parsley, sage, thyme, and marjoram and stir until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well.

Step 4

Add bread cubes and toss to combine. Transfer to buttered baking dish and cover with foil. Refrigerate until ready to bake, or freeze if you're planning to bake it farther in advance than the next day.

Step 5

When ready to bake, preheat oven to 400 degrees. Keep stuffing tightly covered with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.