Cut a loaf of really good white bread into ½-inch cubes. Bake it in a 225-degree oven for about 45 minutes, stirring occasionally, until dry and crunchy. Place it in a large mixing bowl. Add ½ cup finely chopped flat-leaf parsley, two tablespoons of finely chopped sage, and a tablespoon of finely (are you sensing a trend?) chopped thyme. Melt 10 tablespoons of the fattiest butter you can find in a big skillet and then sauté until lightly browned 2 cups of finely diced sweet onion and 1½ cups of finely diced celery. Drizzle this deliciousness over your bread and herbs. Toss it well, adding two teaspoons of kosher salt and a teaspoon of finely ground pepper as you go. Then gradually add 1½ cups of broth, again tossing lightly. (I prefer to use turkey stock made from gizzards and giblets, but any good poultry stock will do.) Adjust the seasoning. In a small bowl, whisk together two large eggs and another cup of cool or room-temperature stock. Fold that gently but thoroughly into your bread bowl. Place the mixture into a well-buttered 13×9-inch dish, cover with foil, and bake at 350 degrees for about 40 minutes.