Preheat the oven to 350°F (175°C).

Cube the day-old bread and spread it on a baking sheet to dry slightly while you prepare the other ingredients.

Sauté Vegetables:

In a skillet over medium heat, melt the butter.

Add diced onions, chopped celery, and minced garlic.

Sauté until the vegetables are soft and translucent.

Herb Infusion:

Stir in dried sage, thyme, rosemary, parsley, salt, and pepper. Cook for an additional 2-3 minutes to let the flavors meld.

Mixing:

Place the dried bread cubes in a large mixing bowl.

Pour the sautéed vegetable and herb mixture over the bread cubes.

Toss everything together until the bread is well-coated.

Moistening:

Gradually add chicken or turkey broth to moisten the stuffing. The amount needed depends on personal preference; some prefer a moister stuffing, while others prefer it drier.

If desired, add beaten eggs to bind the stuffing together.

Baking:

Transfer the stuffing mixture to a greased baking dish.

Cover the dish with aluminium foil and bake in the preheated oven for 30 minutes.

Uncovering:

Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and slightly crispy.