Preheat the oven to 400 degrees.  Tear the bread into small bits and spread out onto a baking sheet.  Toast in the oven, stirring a couple of times until the bread is beginning to crisp, become firm and just starting to brown on the edges.

In a large skillet over medium heat, melt the butter until foamy, but not browned.  Add the onion and celery. Cook, stirring, until softened, about 10 minutes. Remove from heat and set aside.

In a large bowl, combine the bread, onion mixture, poultry seasoning, sage, salt, and pepper.  Toss gently to mix.

Add 1 cup of broth and the eggs.  Using your hands or a large spoon, mix until all the bread is moistened.   If still dry, add the additional broth and mix completely.

You can use this to stuff your turkey and then bake per your recipe’s instructions or coat a 9×1-inch baking dish with butter and spoon the stuffing into the dish.

Cover the dish tightly with foil and bake in the preheated oven for 20-25 minutes.  If desired, remove the foil during the last ten minutes for crispy edges.

Serve warm.