Preheat oven to 350˚F.
Butter a 3-quart baking dish and set aside.
Place dried bread cubes in a large mixing bowl and set aside.
Melt 6 tablespoons butter in a large skillet set over medium heat.
Stir in onions and celery; cook for 6 to 8 minutes, or until soft.
Add garlic and cook for 30 seconds.
Stir in sage, thyme, and rosemary; cook for about a minute, or until fragrant.
Stir in parsley and season with salt and pepper and remove from heat.
Add sautéed onions and celery to the bread cubes and stir to combine.
In a separate mixing bowl, whisk together broth and eggs; pour over bread mixture and mix until everything is completely coated.
Transfer mixture to previously prepared baking dish; smooth it out and cover with foil.
Bake for 45 minutes; remove foil and continue to bake for 15 more minutes, or until top is lightly browned.
Remove from oven and let stand 5 minutes.
Garnish with parsley and serve.