Preheat your oven to 300°F (150°C). Spread the stale or toasted bread cubes on a baking sheet in a single layer. Bake for 15–20 minutes until they are dry and slightly golden, stirring halfway through for even toasting. Once done, remove them from the oven and allow them to cool completely before mixing.

In a large skillet, heat 2 tablespoons of butter or olive oil over medium heat. Add the diced onion and celery, sautéing them for 5–7 minutes, or until they become soft and fragrant. Stir in your favorite herbs, along with salt and pepper, and cook for another minute, allowing the flavors to meld together.

In a large mixing bowl, add the toasted bread cubes from Step 1, followed by the sautéed vegetable mixture from Step 2. Gradually pour in the broth of your choice, tossing gently until the bread is moistened but not soggy. If you’re using eggs for added moisture and binding, whisk them together separately and fold them into the mixture carefully.

Transfer the stuffing mixture into a greased 9x13-inch baking dish, spreading it evenly. In a separate bowl, combine panko breadcrumbs, grated Parmesan, and chopped nuts if desired, along with melted butter or oil. Sprinkle this crunchy topping generously over the stuffing mixture, ensuring an even coating across the top.

Preheat your oven to 375°F (190°C) if it isn't already. Place the baking dish in the oven and bake uncovered for 25–30 minutes, or until the top is golden brown and crispy. Keep an eye on it to prevent over-browning; a gorgeous golden hue signals it’s time to take this delicious crunchy stuffing out of the oven. Allow it to cool for 5 minutes before serving.