PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x13 baking dish with cooking spray; set aside for now. Cut the bread into 1-inch cubes. Add the bread cubes to a large bowl; set aside.

SAUTE: Melt the butter in a large skillet over medium heat. Add the celery, onions, and leeks. Saute for 1 minute before seasoning with ½ teaspoon salt and black pepper. Cook the onions for about 5 minutes then add the garlic and continue to cook for another 4-5 minutes. Stir in the sage, thyme, and rosemary and allow them to bloom in the butter for 30-45 seconds.

COMBINE: Transfer the sautéed mixture over the bread and sprinkle with parsley. Once cool enough to handle, use your hands or a wooden spoon to evenly coat the bread in the mixture. Pour 2 cups of broth over the stuffing and toss. Add the eggs and combine again. The bread should feel wet. If it’s still dry, add the remaining ½ cup of broth. The broth amount varies based on how stale the bread you used is.

BAKE: Transfer the stuffing mixture to the baking dish. If baking immediately, bake in a preheated oven for 45-55 minutes. If at any point the stuffing starts browning too much on top, loosely tent with a piece of foil.