The day before cooking, chop bread into cubes and leave in a bowl overnight to stale.
Preheat oven to 350'F. Grease a 13 X 9 inch casserole dish and set aside.
Melt 1 tbsp of butter in a skillet. Add chopped celery and onion, cook over medium heat until soft, approx. 10 minutes. Add garlic, salt, and pepper. Cook for a minute or two until the garlic is fragrant.
While waiting for the celery and onion to soften, melt the remaining butter in a medium saucepan over medium-low heat, until browned. Remove from heat and set aside.
Add chicken broth, eggs, parsley, sage, thyme, and rosemary to browned butter, whisk to combine. Add bread and celery mixture, stir to coat bread evenly.
Transfer mixture to prepared casserole dish and cover with aluminum foil. Bake for 40 minutes. Uncover and bake for until 15 minutes or until top is golden brown.
