Dry out the bread cubes by spreading them out onto a large baking dish or sheet. You can let them sit for 12-24 hours and air dry or toast them in the oven. To oven dry, place them in a 350°F oven, stirring every 5 minutes until dry and crouton-like, about 15 minutes. Let cool completely.

Preheat the oven to 350°F when you’re ready to assemble the stuffing. Lightly butter a 9x13-inch baking dish.

In a large skillet, melt the butter over medium-high heat. Add the sage and cook until dark green, about 30 seconds. Add the onion. Cook, stirring frequently, about starting to soften, about 5 minutes.

Stir in the celery and garlic. Continue cooking until the celery starts to soften, about 5 minutes. Stir in the parsley, thyme, rosemary, ½ teaspoon of salt, and ½ teaspoon of pepper. Remove from the heat.

In a large mixing bowl, whisk together the chicken broth, eggs, and the remaining 1 teaspoon salt and ½ teaspoon pepper. Add the bread cubes and onion mixture. Stir until well combined. Let the mixture sit for a few minutes allowing the bread to absorb liquid. Stir again, then pour the bread mixture into the greased casserole dish.

Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden brown, about 15 minutes more. Let cool for a few minutes before serving. Baked stuffing can be frozen in a freezer-safe container for up to 1 month. Thaw in the fridge for 24 to 48 hours before reheating.