Preheat oven to 350 degrees.
Cut bread into cubes and transfer into the biggest bowl you have.
In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.
Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, sage, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.
Transfer it to a greased 9x13 baking pan.
Cover with foil and bake for 40 minutes. Uncover and bake another 30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.
NOTES: This recipe can easily be doubled, just bake it in a 9x13 inch pan or on an extra large baking sheet.
Italian blend seasoning can be subbed with 1 teaspoon each: dried thyme, dried rosemary, and dried parsley.
