Preheat your oven to 350°F. If your bread is not already stale, spread the bread cubes on a baking sheet and toast in the oven for about 10 minutes until lightly browned. Set aside to cool.

In a large skillet, melt the butter over medium heat. Add the diced onion and chopped celery, and cook until they are soft and fragrant (about 10 to 12 minutes). Transfer the vegetables to a large bowl with the bread cubes. Sprinkle in the poultry seasoning, and season with salt and pepper.

Pour in the beaten eggs and about 1 cup of chicken broth. Gently toss the mixture until the bread is moistened without becoming soggy. Add extra broth if needed.

Grease a 9x13-inch baking dish. Transfer the stuffing mixture to the dish and cover with foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the top is lightly browned. Optionally, sprinkle with chopped fresh parsley before serving.