Leave the bread out over night spread out on baking sheets to get stale. Or, you can bake your bread cubes at 225 degrees F for one hour, stirring occasionally, until they get crisp.
Coat a 3 quart baking dish with cooking spray. Preheat the oven to 375 degrees F.
Melt 6 tablespoons of butter in a large pan over medium heat. Add the onion and celery to the pan and cook for 8 minutes or until the vegetables are tender.
Stir in the garlic and cook for 1 more minute.
Place the bread cubes in a very large bowl and add the cooked vegetables.
Add the sage and 2 tablespoons of chopped parsley to the bowl along with the rosemary and thyme.
Add the eggs, chicken broth, salt and pepper to the bowl. Stir until the mixture is thoroughly combined.
Pour the stuffing into the prepared dish. Melt the remaining 4 tablespoons of butter and drizzle it over the top of the stuffing.
Cover the dish with foil and bake for 25 minutes. Uncover the dish, then bake for an additional 15 minutes or until top is golden brown and stuffing is cooked through.
Cool for 5-10 minutes, then sprinkle with the remaining 2 tablespoons of parsley and serve.