Cut the bread into 1-inch cubes and place on a baking sheet. Bake for 8-10 minutes or until dried but not browned. Cool completely.
While the bread is cooling, melt butter over medium heat in a skillet. Reduce heat to medium low and stir in onion, celery and poultry seasoning. Cook until the onion is tender without browning, about 10-12 minutes.
Add the onion mixture, fresh herbs and cooled bread cubes to a large bowl. Add broth a bit at a time until the cubes are moist but not soggy. Taste and season with salt & pepper.
Place the stuffing into a greased 1 1/2 qt or 8x8 pan. Cover and bake for 25 minutes. Uncover and bake an additional 10 minutes.