Slice or tear the bread into 1" cubes and allow to air dry a minimum of 1 full day. Once the cubes are dry, transfer them to a large bowl. Preheat oven to 350 degrees and spray a 13" x 9" casserole dish with cooking spray.

Place a large skillet over medium-high heat and add ½ cup unsalted butter. Once melted, add onions and celery, cooking approximately 5 minutes until they begin to tenderize.

Add mushrooms, rosemary, sage and thyme then stir to coat the mushrooms. Cook an additional 10 minutes, stirring frequently. Remove from heat. Add the entire mixture to the bowl of bread cubes and toss to combine.

In a separate small bowl, whisk together the eggs and 2 cups of your choice of broth. Pour over the bread mixture then add the chopped parsley. Toss to moisten the bread completely, adding as much of the remaining broth as necessary to moisten the bread. The objective is to add just enough liquid to re-hydrate the bread for a moist stuffing, but not so much that it becomes wet.

Once you are content that the amount of liquid is correct, transfer stuffing into the casserole dish and drizzle melted butter on top. Bake 30–40 minutes until crispy and brown then remove from oven and serve piping hot.