Cut the bread into 3/4-inch cubes and spread them across baking sheets. Bake at 250°F (120°C) for 30–45 minutes, stirring once or twice, until dry but not browned; cool completely. Very stale bread may be used without oven-drying.

Raise the oven temperature to 350°F (175°C) and grease a 9 x 13-inch baking dish.

Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8–10 minutes, until softened.

Stir in the poultry seasoning, dried sage, kosher salt, and black pepper. Cook for about 30 seconds, just until the herbs become fragrant.

Place the dried bread in a large bowl and add the sautéed vegetables. Toss gently to distribute the butter, onion, celery, and seasonings.

Whisk the eggs with 3 1/2 cups broth. Pour the liquid over the bread mixture gradually, tossing gently, and add more broth as needed until the bread is moist throughout but not soggy.

Transfer the stuffing to the prepared baking dish. Cover with foil and bake for 25–30 minutes, then uncover and bake for another 10–15 minutes, until the top is golden and the center is hot.

Stir in the chopped fresh parsley before serving, if desired. Taste carefully and add more salt only if needed.