Preheat your oven to 250°F (120°C). Spread the cubed day-old white French bread evenly on a large baking sheet. Dry the bread in the oven for about 45 minutes, stirring occasionally until it’s completely dried out and crisp.

In a large skillet, melt ½ cup of unsalted butter over medium heat. Add finely chopped sweet Vidalia onion and diced celery, sautéing for about 5-7 minutes until softened and lightly browned.

Stir in chopped Italian flat-leaf parsley, minced fresh sage, rosemary, thyme, and a pinch of salt and pepper to the bread and vegetable mixture.

In a separate small bowl, whisk together the remaining chicken broth and two large eggs until well combined. Pour this mixture over the bread and seasonings, gently tossing everything together until evenly coated.

Transfer the combined stuffing mixture into a greased 9x13-inch baking dish. Dot the top of the stuffing with extra butter for a rich, golden crust.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 40 minutes. Remove the foil and bake for an additional 40-45 minutes, or until the top is crispy and golden brown.