Spread the bread out on a large baking sheet. Toast until golden brown, 5 to 10 minutes, shaking the pan occasionally to avoid burning. Transfer to a large bowl. Reduce the oven temperature to 350°F.
Melt the butter in a large skillet over med-hi heat. Add the onions and celery and saute, stirring, until tender, about 5 minutes.
Remove the skillet from the heat and stir in the parsley, sage, thyme, salt and pepper.
Scrape the sauteed vegetables and butter into the bread cubes and toss until well combined. Mix in the broth until the stuffing is lightly moist, but not packed together.
To use for stuffing, reheat just before spooning into the bird. As a side dish, spoon into a large, buttered, shallow baking dish. Bake in the 350 F oven until the top has formed a crust and the stuffing is heated through, 30 to 45 minutes. Serve hot.