Arrange bread cubes on baking sheets. Bake at 250° F for about 60 minutes. Remove from oven and let cool.
To make the stuffing
Preheat oven to 350° F and spray a 9x13 baking dish with nonstick spray. Set aside.
In a large skillet over medium heat, melt the butter. Once melted, add the onions and celery and saute until soft, about 10 minutes.
In a large mixing bowl, toss sauteed vegetables with bread cubes. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined.
Pour bread cube mixture into the prepared pan and cover with foil. Bake for 30 minutes, remove foil, and bake another 20 minutes or until crisp.
I like to use Rhodes frozen dinner rolls, prepared. If you have a French loaf of bread, that will work as well, just cut into 1" cubes and proceed.It should end up being about 10 cups of dried bread cubes.