Preheat your oven to 250°F (120°C). Spread the cubed day-old white French bread evenly on a baking sheet and place it in the oven. Allow it to dry for about 45 minutes, stirring occasionally until the bread is crisp and completely dried out.

Increase the oven temperature to 350°F (175°C). Transfer the dried bread cubes to a large mixing bowl.

In a large skillet over medium heat, melt ½ cup of unsalted butter. Add diced sweet Vidalia or yellow onions along with chopped celery. Sauté for about 10 minutes until vegetables are soft and translucent.

Pour the sautéed onions and celery over the cubed bread in the bowl. Sprinkle in that fresh herbs—sage, rosemary, and thyme—along with salt and pepper. Pour in 1¼ cups of low-sodium chicken broth and toss everything together.

In a separate bowl, whisk together the remaining broth and the large eggs. Drizzle it over the bread mixture, tossing until all ingredients are incorporated.

Grease a baking dish with cooking spray and pour the stuffing mixture into the dish, spreading it evenly. Dot the top with small pieces of butter.

Cover the baking dish tightly with foil and bake for 40 minutes.

After 40 minutes, remove the foil and continue to bake for an additional 40-45 minutes or until the top is golden brown and crisp.