Preheat your oven to 250°F. Cut the day-old white French bread into 1-inch cubes and spread them evenly on a baking sheet. Bake for about 45 minutes, tossing occasionally, until the bread cubes are dry and slightly golden.

In a large skillet, melt 1 cup of unsalted butter over medium-high heat. Add the diced onion and celery, sautéing them for about 10 minutes until they become soft and lightly browned.

In a spacious bowl, combine the dried bread cubes, sautéed onions and celery, Italian parsley, sage, rosemary, and thyme. Drizzle 1 ¼ cups of low-sodium chicken broth over the mixture, and gently toss everything together.

In a separate bowl, whisk together the remaining 1 ¼ cups of chicken broth and the two large eggs until well blended. Pour this mixture over your stuffing blend, gently folding it together until moistened.

Transfer the stuffing mixture into a greased 9x13-inch baking dish, spreading it out evenly. Dot the top with small pieces of butter. Cover with foil for a softer texture or leave uncovered for a crispier top.

Place the baking dish in the preheated oven and cover it with foil to retain moisture. Bake for 40 minutes, then remove the foil and continue baking for an additional 40-45 minutes until the top is golden brown and crispy.

Remove the stuffing from the oven and let it cool slightly before serving warm. This traditional Thanksgiving stuffing is not only a delightful side dish but embodies the essence of holiday gatherings.