Preheat your oven to 350°F (175°C).

Melt the butter in a large skillet over medium heat. Add the chopped onion and celery, cooking until softened (about 5-7 minutes).

Add the thyme, sage, and rosemary; stir to combine and cook for another 1-2 minutes until fragrant.

In a large mixing bowl, combine the cubed bread and the sautéed mixture. Slowly pour in the chicken broth, tossing gently until the bread is evenly moistened.

Season with salt and pepper, and fold in the fresh parsley, mixing thoroughly.

Transfer the stuffing to a greased baking dish, spreading it out evenly.

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and crispy on top.

Let the stuffing cool for a few minutes before serving. This helps the flavors meld and ensures a enjoyable serving temperature.