My friends and family really enjoyed it; looks like I'll be making a bigger batch next time.

Preheat your oven to 350°F (175°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing until they're soft, about 5-7 minutes.
Stir in the minced garlic, sage, thyme, rosemary, salt, and pepper. Continue cooking for another minute until the garlic is fragrant.
Place the cubed bread in a large mixing bowl. Pour the onion and celery mixture over the bread and toss to combine.
Gradually add the chicken broth, tossing as you go, until the bread is moist but not soggy. Use more or less broth as needed.
Stir in the chopped fresh parsley.
Transfer the mixture to a greased baking dish. Cover with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the top is golden brown and crispy.
Let the stuffing sit for a few minutes before serving.
Variations & Tips
For a heartier stuffing, try adding cooked and crumbled sausage or diced apples for a touch of sweetness. If your family enjoys nuts, toss in a handful of toasted walnuts or pecans for added texture. For those who aren't fans of certain herbs, they can be adjusted or substituted as preferred. If you have a gluten sensitivity, swap out the bread for your favorite gluten-free variety to make it more inclusive for everyone!