Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, coat a 9x13-inch or 3-quart baking dish with unsalted butter.

Step 2

Tear or cut 1 (1-pound) loaf bread into rough 1-inch pieces (10 to 12 cups). Arrange the bread in an even layer on a rimmed baking sheet, it’s ok if the pieces of bread are touching. Bake until the bread is completely dry and lightly toasted, about 30 minutes. Let cool completely.

Step 3

Dice 2 medium yellow onions (about 3 cups) and 4 medium celery stalks (about 1 1/4 cups). Mince 4 garlic cloves. Pick the leaves from 1 small bunch fresh sage and finely chop until you have about 2 tablespoons. Pick the leaves from 1 small bunch fresh thyme sprigs and finely chop until you have 3 tablespoons. Pick the leaves from 1/2 medium bunch fresh parsley and coarsely chop until you have about 1/4 cup.

Step 4

Melt 4 tablespoons of the unsalted butter in a large skillet over medium-high heat. Add the onions, celery, garlic, and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until very soft and light golden brown, 8 to 10 minutes. Add 1/2 cup of the low-sodium broth and cook, scrape up any browned bits, until reduced by about half, about 30 seconds. Remove the pan from the heat, add the herbs, and stir to combine.

Step 5

Place the remaining 2 cups low-sodium broth, 2 large eggs, 1/2 teaspoon black pepper, and remaining 1/2 teaspoon kosher salt in a large bowl, and whisk to combine. Add the bread and onion mixture, and stir until all of the liquid is absorbed.

Step 6

Transfer the mixture to the baking dish and spread into an even layer. Cut the remaining 2 tablespoons unsalted butter into small pieces and arrange over the stuffing. Cover the baking dish tightly with aluminum foil.

Step 7

Bake until an instant-read thermometer inserted into the center of the stuffing registers 155°F to 160°F, about 25 minutes. Uncover and bake until the top is crisp and golden-brown, about 15 minutes more.