Preheat oven to 375 degrees F.

Stack 2 or 3 slices of the bread on a cutting board and cut them into ¼-inch thick slices. Cut the slices crosswise into ¼-inch cubes. Repeat with remaining bread. You should have about 10 to 11 cups, give or take, of cubed bread.

Spread the cubed bread on a rimmed baking sheet and bake for about 12 to 15 minutes, or until golden brown and well toasted, tossing about halfway through the cooking time.

While the bread is toasting (but keep your eye on it), melt the butter in a Dutch oven or large, deep pot. Add the onion, celery, and carrot. Turn the heat up to MEDIUM-HIGH and cook, stirring frequently for about 8 to 10 minutes, or until tender. If the butter or veggies begin to brown, reduce the heat under the pot a little. Add the garlic and parsley and cook and stir for another minute or two. Reduce heat to MEDIUM and add the poultry seasoning, sage, thyme, marjoram, salt and pepper. Mix well to combine. Add the toasted bread cubes and 2 cups of the broth and lightly toss to combine. Add as much of the remaining broth as you’d like to reach the desired consistency. Cover the pot, remove from the heat, and allow it to sit for 10 to 15 minutes.

Remove cover and fluff the stuffing with a spoon and serve.