Preheat the oven to 120°C. Shred the bread into 1 – 2 cm large cubes, then scatter it in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, for about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt the butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, for about 10 minutes. Add to the bowl with bread; stir in herbs, salt, and pepper. Drizzle in 300 ml stock and toss gently. Let cool.
Preheat oven to 180°C. Whisk the remaining 300 ml stock and eggs in a small bowl. Add to the bread mixture; fold gently until thoroughly combined. Transfer to a large buttered baking dish, cover with foil, and bake for about 40 minutes.
Continue to bake the dressing, uncovered, until set and top is browned and crisp, for an additional 40 – 45 minutes.
Tips
This dish can easily be prepared 1 day ahead. After the 3rd Step, uncover the dressing and let it cool, then cover it and place it in the fridge. The next day, uncover and bake it until the top is browned and crisp, takes about 50 – 60 minutes.
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