Preheat oven to 350F

Cut the bread unto 2" cubes. Spread the bread over 2 cookie sheets.

Bake for 12-15 minutes until the bread has the consistency of toast.

Meanwhile, melt the butter in a saucepan and add the celery and onion. Saute until translucent.

Remove the pan from the heat and stir in the rosemary, thyme and parsley.

Place the bread cubes in a large bowl and add the broth. Stir well or use your hands to evenly moisten.

Add the butter, vegetables and herbs and then pour out into a large 9x12" casserole dish.

Bake for 35-45 minutes until broth is absorbed fully.