Prepare the Bread

1. Cube the Bread: Cut the day-old bread into 1-inch cubes and spread them on a baking sheet.
2. Dry the Bread: Leave the bread out for a few hours or bake at 250°F (120°C) for 20-30 minutes to dry out.

Cook the Vegetables

1. Melt the Butter: In a large skillet, melt the unsalted butter over medium heat.
2. Sauté the Aromatics: Add the diced onion and celery, cooking until softened, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes.

Combine Ingredients

1. Mix with Bread: In a large mixing bowl, combine the dried bread cubes, sautéed vegetables, chopped parsley, dried sage, thyme, salt, and pepper.
2. Add Broth: Pour in 2 cups of chicken or vegetable broth and mix gently. Add more broth as needed until the mixture is moist but not soggy.

Bake the Stuffing

1. Transfer to Baking Dish: Preheat the oven to 350°F (175°C). Transfer the stuffing to a greased 9×13-inch baking dish.
2. Cover with Foil: Cover the dish with aluminum foil to keep it moist during baking.
3. Bake: Bake for 30 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.

Serve

1. Garnish and Enjoy: Once baked, remove from the oven and let it cool slightly before serving. Garnish with additional parsley if desired.