Preheat your oven to 250°F (120°C) and cut day-old white French bread into cubes. Spread them on a baking sheet and toast for about 45 minutes until dried.

Remove the bread from the oven and transfer it to a mixing bowl. Allow it to cool slightly.

Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly spraying it with cooking spray.

In a skillet, melt unsalted butter over medium heat. Add finely diced onion and celery, sauté for about 10 minutes until softened.

Pour the sautéed mixture over the toasted bread cubes in the bowl and gently toss to combine.

Add the minced herbs, salt and pepper to the mixture, then pour in 1 ¼ cups of chicken broth. Stir well.

In a separate bowl, whisk the remaining broth with the eggs and pour over the bread mixture, stirring gently.

Transfer the stuffing mixture into your baking dish, spreading it out evenly, and dot the top with small pieces of butter.

Cover with aluminum foil and bake for 40 minutes, then remove the foil and continue baking for another 40-45 minutes until golden.