Preheat your oven to 350°F (175°C) and grease a large baking dish with butter or oil.

Melt ½ cup of unsalted butter in a large skillet over medium heat, then add the finely diced onion. Sauté for about 5–7 minutes until translucent.

Stir in 2 cups of finely chopped celery into the skillet with onions and cook for an additional 3–4 minutes.

In a large mixing bowl, combine the cubed stale bread with the sautéed onion and celery mixture, gently tossing to mix.

Sprinkle in 2 tablespoons each of fresh sage and thyme, and 1 tablespoon of finely chopped rosemary. Season generously with salt and pepper.

Gradually pour in the warmed low-sodium broth, mixing gently until the bread is just moistened.

Pour the stuffing mixture into the prepared baking dish, cover tightly with aluminum foil.

Bake covered in the preheated oven for 30 minutes, then uncover and bake an additional 15 minutes.