Prepare the bread cubes by toasting them in the oven at 350°F for about 15 minutes until like croutons, or use stale bread. Preheat the oven to 350°F and butter a 9x13 baking dish, then place the prepared bread in a large mixing bowl or the baking dish.

In a large skillet or Dutch oven, melt butter over medium heat. Add onion, celery, and minced garlic with a generous pinch of salt and pepper, cooking for 8-10 minutes until softened. Stir in the chopped sage, parsley, and rosemary and cook for one more minute, then add 1 cup of stock.

Pour the cooked onion and celery mixture over the bread cubes and toss well to coat them evenly.

In a separate small bowl, whisk together the remaining 1 ½ cups of stock with 2 large eggs.

Add the stock and egg mixture to the bread cubes, stirring and folding until everything is thoroughly combined. Bake the stuffing for 45-50 minutes, or until the internal temperature reaches 160°F, tenting with foil if it browns too quickly.