Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter.
In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
Herbs: Fresh herbs taste the best in this stuffing, but dried work too. I rarely find fresh marjoram and almost always substitute dried.
French bread: You can also use brioche, challah, or Italian bread. Dry the bread up to 3 days in advance (keep it covered with a dry kitchen towel on counter, or slice and dry in a 300-degree oven for 30 to 40 minutes).
Yield: This recipe will serve at least 10 as a side dish.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: After you've assembled the stuffing, refrigerate it up to 1 day in advance. When ready to bake, preheat oven to 400 degrees. Keep stuffing tightly covered with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.
Stuffing a turkey, chicken, or hen: For food safety reasons, and for a more evenly cooked bird, most modern recipes don’t encourage stuffing a turkey. If you decide to stuff your turkey, make sure the stuffing is warm when it goes in so it has a head start in cooking (either because you just finished making it, or because you made it in advance and reheated it). Use a large spoon or your hands to loosely stuff the body and neck cavities (do not pack it tightly because the stuffing expands while it cooks). Truss the main cavity with trussing pins to keep the stuffing inside. The stuffing must register 165 degrees on an internal thermometer to be safe to eat.