Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the stuffing once it's assembled.

Melt the unsalted butter in a large skillet over medium heat. Add the diced onions, diced celery, poultry seasoning (and, if using, rosemary from the mixed fresh herbs). Lower the heat to medium low and cook, stirring occasionally, until the vegetables are tender and fragrant, about 10-12 minutes. Once cooked, allow the mixture to cool slightly before proceeding to the next step. I find that letting the veggies cool helps prevent the bread from becoming too soggy when we mix everything together.

In a large mixing bowl, combine the dried bread cubes with the cooled onion and celery mixture from Step 2. Add the finely chopped parsley and any remaining fresh herbs. Gently toss everything together to distribute the flavors and aromatics evenly among the bread cubes.

Pour 1 cup of chicken broth over the bread mixture and gently toss to start moistening the cubes. Continue adding broth a little at a time (up to 2 to 4 cups, as needed), just until the bread is moist but not soggy. Be gentle so the bread cubes keep some texture. Season with salt and black pepper to taste. I often use less broth at first, then check the texture before adding more—it's easier to add than to fix an overly soggy stuffing.

Transfer the prepared bread mixture to a large baking dish, spreading it out evenly. If desired, dot the top with extra butter for added richness. Cover the dish with foil and bake in the preheated oven for 35 minutes. Then, uncover and bake for an additional 10 minutes to brown and crisp the top. Remove from the oven and let it cool for a few minutes before serving.