Preheat oven to 250 degrees.

Using a serrated bread knife, cut the bread into ½" to ¾" cubed pieces and lay them on a baking sheet in a single layer. Bake in a 250-degree oven for about an hour, tossing them a few times to make sure they dry all the way through.

Remove from the oven and set aside while you make the rest of the stuffing.

Preheat oven to 350 degrees.

In a large pot over medium heat, add the butter and melt. Add onion and celery and cook, stirring frequently, until the celery and onions are tender and translucent — about 8 minutes.

Next, add the poultry seasoning, thyme, sage, salt, pepper, and 1½ cups of the chicken broth and stir. Remove from the heat. In a small bowl, whisk the eggs and then stir into the onion mixture.

Put the dry cubed bread into a large bowl and pour the chicken broth and onion mixture over the top of the bread. Gently fold the ingredients together—the stuffing should be moist but there should be no standing liquid. If it seems a little dry, add up to ½ cup additional chicken broth.

Spray a 9" x 13" baking dish with nonstick cooking spray, then spread the stuffing evenly over the bottom.

Bake in the preheated oven for 45-60 minutes, stirring gently every 15-20 minutes, until the top is lightly golden brown.

Remove from the oven and top with chopped fresh parsley before serving. Enjoy!