Dry the bread by spreading the cubes on sheet pans and letting them sit out overnight, or toast them in a 300°F oven for 20 to 30 minutes until dry but not browned.

Melt butter in a skillet over medium heat. Add onion and celery with a pinch of salt and cook until soft and fragrant, about 8 to 10 minutes. Stir in garlic if using and cook for 1 more minute.

Stir in chopped sage, thyme, and parsley in the skillet. The warmth will extract their flavors.

In a large bowl, add the dried bread cubes, the buttery vegetable mixture, and toss gently so every piece is well coated.

Whisk eggs with broth and pour over the bread gradually while tossing, until the mixture is moist but not soupy.

Taste for seasoning and add more salt and pepper as needed.

Transfer the mixture to a buttered casserole dish, cover with foil, and bake at 350°F for 30 minutes. Then uncover and bake for an additional 20 to 25 minutes, until the top is lightly crisp and golden.