Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.

In a large skillet, melt ¾ cup of unsalted butter over medium heat. Add diced onions and celery, sauté for 20-30 minutes until soft.

Remove from heat and stir in salt, pepper, poultry seasoning, marjoram, sage, and parsley until well combined.

In a medium bowl, whisk together eggs and chicken broth until fully combined.

In a large mixing bowl, add stale bread cubes and pour the buttery vegetable mixture over them. Gently mix until bread is coated.

Pour egg and broth mixture over the bread and mix gently until evenly coated.

Transfer the stuffing mixture into the prepared baking dish, spreading it evenly. Dot the top with small pieces of butter.

Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden and crispy.

Let it cool for a few minutes before serving.