Preheat your oven to 350°F (175°C) and butter a 9x9-inch baking dish.

Melt ¾ cup of unsalted butter in a skillet over medium heat. Sauté chopped onions and diced celery for 20-30 minutes.

Remove the skillet from heat and stir in salt, pepper, poultry seasoning, marjoram, sage, and parsley.

In a mixing bowl, whisk together eggs and chicken broth until well combined.

In a large bowl, combine stale bread cubes with the sautéed vegetables, then pour the egg and broth mixture over and gently toss.

Transfer the mixture to the prepared baking dish and dot the top with remaining butter.

Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until golden-brown.

Optional: Broil for 1-2 minutes for extra crispiness.