Preheat oven to 250 degrees. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. (Bread must be very dry or it will turn to mush.)
Transfer dried bread cubes to a very large bowl and set aside.
Preheat oven to 350 degrees. Butter a 9"x13" baking dish and set aside.
To a large skillet, add 3/4 cup butter and heat over medium-high heat to melt. Add the onions and celery. Cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes.
Transfer vegetables to bowl containing bread cubes. Add the herbs, salt and pepper, 1 1/4 cups chicken broth and toss well to combine. Set aside.
To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
Dice the remaining 1/4 cup butter into 8-10 pieces and evenly dot the butter over the top of the stuffing. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40-45 minutes or until top is a lightly golden brown as desired. Serve immediately.