Preheat your oven to 350°F (175°C).

Cut the day-old sourdough or French bread into cubes and spread them out evenly on a prepared baking sheet. Toast the bread in the preheated oven for 10-15 minutes, or until lightly golden and dry.

In a large bowl, combine warm toasted bread cubes with the diced onion and chopped celery, along with fresh sage, thyme, and rosemary.

Melt butter in a small saucepan over low heat, then whisk in broth, salt, and pepper. Pour this mixture over the bread and vegetable combination.

Gently toss the bread and vegetable mixture with a spatula until evenly coated in the buttery broth.

Transfer the stuffing mixture to a greased baking dish, cover with aluminum foil, and bake for 30 minutes.

Remove foil and return the uncovered stuffing to the oven for an additional 15-20 minutes to brown the top.

Remove from the oven and let cool for a few minutes before serving.