Prep the Bread: Start by preheating your oven to 350°F (175°C). While it heats up, cut your crusty bread into cubes. If your bread isn’t already a little dry, spread the cubes on a baking sheet and toast them in the oven for about 10 minutes. This will give the bread a perfect crispy texture and allow it to soak up all the flavorful goodness you’ll be adding.

Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and garlic. Sauté everything for about 5-7 minutes, or until the vegetables are softened and fragrant. You’ll know it’s ready when the smell of garlic and onions fills the air there’s nothing better.

Season and Mix: Add the fresh sage, thyme, and rosemary to the skillet, letting the herbs release their aromatic oils for another 1-2 minutes. Then, transfer the sautéed vegetables and herbs into a large mixing bowl. Add your toasted bread cubes to the bowl and gently toss them to combine. Don’t worry if some of the bread gets a little crumbled, that's all part of the charm.

Moisten the Dressing: In a separate bowl, whisk together the chicken or vegetable broth and eggs until well combined. Pour this mixture over the bread and veggie mixture, stirring gently to coat everything evenly. Add salt and pepper to taste, and feel free to taste test and adjust the seasoning as needed. If you want your dressing extra moist, feel free to add a little more broth.

Bake It Up: Transfer everything into a greased baking dish. Spread the dressing out evenly and cover the dish with aluminum foil. Bake in the preheated oven for about 25 minutes. After that, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and crispy. You’ll see the edges starting to crisp up, and trust me, that’s when the magic happens.

Let It Rest: Once your dressing is perfectly golden, take it out of the oven and let it rest for a few minutes before serving. This helps it set and makes it easier to scoop out.