Preheat the oven to 250 degrees F. Generously grease a 9 x 13 inch baking pan with nonstick spray and set aside.

Cut the bread into equal one inch pieces and place on a large rimmed baking sheet.

Place in the preheated oven and bake for 45 minutes, stirring the bread cubes every 15 minutes, or until dried out.

Let the bread cool completely and then transfer the bread to a very large bowl.

Meanwhile, melt the butter in a large skillet over medium-high heat.

Add the chopped onions and celery. Stir often until just beginning to lightly brown and the ingredients have become tender, about 10 minutes.

Stir in all of the fresh chopped herbs: 2 tablespoons sage, 1 tablespoon rosemary. and 1 and 1/2 tablespoons thyme.

Add salt and pepper to taste (I use about 2 teaspoons salt and 1 teaspoon pepper)

Add the vegetable + herb mixture to the bowl with the dried-out bread cubes.

Add in 1 and 1/4 cups chicken broth and very gently toss all of the ingredients together.

Preheat the oven to 350 degrees F.

In another small bowl, whisk the remaining 1 and 1/4 cups chicken broth with the 2 room temperature eggs. Whisk until smooth.

Add this mixture to the large bowl with the bread cubes. Fold very gently until all ingredients are completely combined.

Transfer this mixture to the prepared 9 x 13-inch baking dish.

Cover with foil and bake for 30 minutes.

Then remove the foil and bake the dressing uncovered for 40-45 minutes.

Remove and serve immediately.