Begin by prepping the bread. Lay out the bread in slices at room temperature the day before so it will go stale. Or cut fresh bread in cubes and add to a sheet pan. Bake it for 20 minutes at 200 F/93 C. Then rotate the pan and bake for another 20 minutes.
Add 3/4 cup of the butter to a skillet and melt it on the stovetop using medium heat. Once melted add the chopped celery, chopped onions, and minced garlic. Cook for 15 minutes stirring occassionally.
Now add all the spices. You may also use fresh thyme, rosemary, etc. If you like. Mix well and then cook for a few more minutes.
Place the bread cubes into a large bowl. Pour the hot veggie mix over the bread and then add 1 cup of the chicken broth. Stir it all together.
Next, add the other cup of broth to a bowl with the eggs and whisk. Pour the mixture over the stuff and then stir until well combined.
Preheat the oven to 350 F/176 C. Spread out the stuffing in a 13x9 inch baking pan. Take the remaining butter and cube it then scatter it on top. Cover with foil and bake, middle rack, for 40 minutes. Rotate the pan and remove the foil and bake for another 35 to 45 minutes until lightly brown on top.
Allow the baked stuffing to cool for a little bit and then serve. If you want to put it in the turkey, allow it to cool completely before stuffing it into the turkey. Enjoy!