2cupschicken or vegetable broth, preferably low sodium, or more as needed
Preheat the oven to 350°F.
Melt the butter in a medium skillet over medium heat. Add the onion and celery and cook, stirring occasionally for about 6 minutes until the vegetables are slightly golden and tender.
Remove the onion and celery from the heat and turn into the bowl. Add the dried bread cubes (see Note!), sage, marjoram, parsley, salt and pepper and toss to combine well. In another small bowl, beat the eggs with 2 cups of the broth (use vegetable broth for a vegetarian stuffing). Drizzle over the chicken broth mixture and toss so that everything is moistened. You may need to add another ½ cup broth or so, if the mixture seems to be dry in a lot of spots. It should not feel soaked at all.
Turn the mixture into a 2 ½ to 3-quart baking dish or a 13x9 inch baking dish. Cover the stuffing with foil and bake for 40 minutes. Uncover the stuffing and continue to bake for another 45 minutes or so until the top is slightly crusty and golden brown.
How to Dry Bread Cubes for Stuffing
You will need to dry out your bread cubes quite well for this recipe. If your bread is already fairly dry, just cut it into cubes and let it sit out, uncovered, on a rimmed baking sheet for 24 hours. If it isn’t dry, you can let it sit out, uncovered, for at least 48 hours, until the cubes are quite dry. If you need to speed things along, cut the bread into cubes, spread them on a rimmed baking sheet and bake in a preheated 275°F oven for about 30 minutes, stirring once or twice as the bread toasts, and then spreading it out on the baking sheet so it is as close to a single layer as possible. Let cool completely before proceeding with the recipe.