Preheat your oven to 350°F (175°C).

Dice one large yellow onion and finely chop two cups of celery. Set aside.

In a skillet, melt half a cup of unsalted butter over medium heat. Add the diced onions and sauté until translucent, about 5-7 minutes.

Stir in the finely chopped celery and continue cooking until tender, another 3-4 minutes. Remove from heat and cool slightly.

In a mixing bowl, combine the sautéed onion and celery mixture with 10 cups of cubed, stale bread. Toss gently to allow bread to soak up flavors.

Sprinkle two tablespoons of fresh sage, two tablespoons of fresh thyme, and one tablespoon of chopped fresh rosemary over the bread mixture. Toss to evenly distribute.

Gradually pour in 4 cups of low-sodium broth while stirring gently to ensure even consistency.

Transfer the mixture into a greased baking dish, cover with foil, and bake for 30 minutes.

Remove the foil and return to the oven for an additional 15 minutes until the top is golden brown and crispy.

Let it cool slightly before serving alongside turkey and your favorite holiday sides.