Preheat your oven to 350°F (175°C) and butter a 9x9-inch or 9x13-inch baking dish.

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

Remove skillet from heat. Season the mixture with salt, pepper, poultry seasoning, marjoram, sage, and parsley. Stir well.

In a bowl, whisk together eggs and chicken broth until combined. Set aside.

In a large bowl, place stale bread cubes and pour the buttery vegetable mixture over. Toss gently.

Add the egg and broth mixture over the bread. Combine until all bread is thoroughly coated.

Transfer the stuffing mixture to the prepared baking pan, spreading evenly. Dot the top with pieces of remaining butter.

Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 15 minutes until golden brown.

Broil for 1-2 minutes at the end for a crispier top, watching closely to prevent burning.