1-First Step: Preheat your oven to 350°F (175°C) and brush a 9×13-inch baking dish with melted butter or oil to prevent sticking.

2-Second Step: In a skillet over medium heat, melt butter and cook the onion, celery, garlic, salt, and pepper for 8 to 10 minutes until softened, stirring occasionally.

3-Third Step: Stir in the sage, parsley, and rosemary, cook for 1 more minute, then add 1 cup of stock and mix well.

4-Fourth Step: Pour this mixture over the bread cubes and toss to combine evenly.

5-Fifth Step: In a separate bowl, whisk the remaining 1 1/2 cups of stock with the 2 eggs, then add it to the bread mixture and stir thoroughly.

6-Sixth Step: Transfer everything to the prepared baking dish and bake for 45 to 50 minutes, or until it reaches 160 degrees Fahrenheit inside. Cover with foil if the top browns too fast.

7-Final Step: Let it rest for a bit after baking; you can prepare it a day ahead and reheat by sitting at room temperature for an hour. For fewer servings, halve the recipe in an 8×8-inch dish, or double it for larger crowds and adjust cooking time.