I like to save up leftover bread - buns, Hawaiin, rolls, bread, etc... I dice it up and store in the freezer till needed. If you do this, allow a day or so for the cubes to dry out on the counter or toast them briefly in the oven.
Butter a 9 x 13 cooking dish.
Place the bread cubes in a large mixing bowl.
Heat the butter in a large Dutch oven over medium heat. Once melted, stir in the onion, celery, and garlic with a big pinch of salt and pepper. Cook until onions and celery soften, about 8-10 minutes.
Stir in the sage, parsley, and Rosemary and cook for an additional minute or two.
Stir in 1 cup of stock. Pour this mixture of the bread cubes and toss well to coat.
In a small bowl, whisk together the eggs and remaining stock. Pour this mixture over the bread cube mixture and toss until thoroughly combined. Pour into butter baking dish.
Bake at 350 degrees F for 45-50 minutes. You can cover during part of the baking, depending on how moist or browned you want your stuffing to be.
You can make this ahead of time and refrigerate until needed.