Cut your bread into cubes and spread them out on a baking sheet. Let them dry for a few hours or lightly toast them in the oven to remove moisture.

In a large skillet, melt butter over medium heat. Add the chopped onion and celery and cook until they are soft and translucent, which usually takes about 5-7 minutes.

In a large mixing bowl, combine the dried bread cubes with the sautéed vegetables. Add the fresh herbs along with salt and pepper.

Slowly pour the broth over the bread mixture while gently tossing it together. You want the bread to be moist but not mushy.

Transfer the mixture to a greased baking dish and cover it with foil. Bake in a preheated oven at 350°F (175°C) for about 30 minutes. Remove the foil and bake for another 15-20 minutes or until the top is golden brown.