Preheat the oven to 350°F and grease a 9x13-inch baking dish with 1½ tablespoons of butter.

Spread the bread cubes in a single layer on a large baking sheet. Bake for 10 to 25 minutes, or until dry and crisp. Remove from the oven and transfer to a large bowl.

Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic, salt, and pepper and cook for 5 to 8 minutes, stirring occasionally, or until softened.

Pour the onion mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Toss to coat. Add the broth and eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, add more broth as needed to moisten it. I often add another ¼ to ½ cup at this point.

Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.*

When ready to bake, check if the stuffing feels dry at all. If it does, drizzle with a bit more broth. Melt the remaining 1½ tablespoons of butter and drizzle over the stuffing. Bake, covered, for 30 minutes. Uncover and bake for 5 to 10 more minutes to crisp the top.