Spread cubed bread on a baking sheet and let it dry overnight. Alternatively, bake at 300°F (150°C) for 10-15 minutes until crisp but not browned.

Heat butter in a skillet over medium heat. Sauté onion, celery, and garlic until softened (about 5-7 minutes).

In a large mixing bowl, combine bread cubes, sautéed vegetables, sage, thyme, parsley, salt, and pepper. Toss to mix.

In a separate bowl, whisk eggs and broth together. Pour the mixture over the bread cubes and gently toss until evenly moistened. Add cranberries or walnuts if using.

Preheat oven to 375°F (190°C). Lightly grease the baking dish and transfer the stuffing mixture into it. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden brown.

Let the stuffing cool for a few minutes before serving. Enjoy as a side dish for holiday feasts or Sunday dinners!