Preheat your oven to 350°F (175°C) and lightly butter a 9x9-inch baking dish.

In a medium skillet, melt ¾ cup of butter over medium heat. Add diced onions and chopped celery, sautéing for about 20–30 minutes until soft.

Remove the skillet from heat and stir in a pinch of salt, pepper, poultry seasoning, marjoram, sage, and parsley.

In a small bowl, whisk together 2 eggs and 1½ cups of chicken broth until well combined.

In a large mixing bowl, combine stale bread cubes with the sautéed onion and celery mixture. Add the egg and broth blend and toss gently.

Transfer the mixture into the prepared baking dish and dot the top with 2 tablespoons of butter. Cover with foil and bake for 30 minutes.

After 30 minutes, remove the foil and bake for an additional 15 minutes or until golden brown. If desired, broil for 1–2 minutes for extra crunch.

Let it cool slightly before serving and enjoy with your holiday favorites.