Commence by preheating your oven to 250 degrees Fahrenheit. Arrange the bread cubes in a single layer on two 18 by 13-inch rimmed baking sheets.

Place the baking sheets in the oven. During the baking process, which lasts approximately 45 to 60 minutes, ensure that the bread cubes are tossed three times and the pans are rotated to achieve uniform drying. Once completed, set aside to cool. Subsequently, increase the oven temperature to 375 degrees Fahrenheit and adjust the oven rack to the center position.

In a liquid measuring cup, meticulously whisk together 2 1/2 cups of chicken broth with the eggs, salt, and pepper until the mixture is well blended. Set this aside.

Melt the butter in a 12-inch skillet over medium heat. Once melted, add the celery and onion, and sauté them until they are tender, which should take about 10 to 12 minutes. Following this, add the garlic and continue to sauté for an additional minute.

In an extra-large mixing bowl, place the dried bread cubes. Add the chopped parsley, sage, thyme, rosemary, and marjoram. Pour the sautéed vegetable mixture over the bread cubes, followed by the chicken broth mixture, and immediately toss to combine.

Gradually add more chicken broth while tossing, ensuring that the bread pieces are just barely soaked through.

Transfer the mixture into a greased 13 by 9-inch baking dish, spreading it into an even layer. Cover the dish with foil and bake it in the preheated oven for 30 minutes. After this period, remove the foil and continue to bake until the stuffing is cooked through, approximately 15 to 25 minutes longer. For additional browning on top, you may opt to broil the stuffing briefly, but ensure constant supervision to prevent burning.