Meanwhile heat butter in 12 inch skillet on medium. Preheat oven to 325 f. The most important element in this stuffing is the bread. In a large skillet over medium heat melt the butter until foamy but not browned. Stir together bread vegetables broth water and salt and pepper to taste.
Transfer to large bowl. Preheat oven to 325 f. Add bread cubes and fresh herbs and toss well. 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. Cook 3 minutes to reduce slightly.
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Add the onion and celery. Place bread on rimmed baking sheet and toast until golden brown 15 to 20 minutes. Toast bread in a large shallow baking pan in middle of oven until just dry 25 to 30 minutes. Add the onion and celery. This is the time to use up those small bits and pieces hiding out in the refrigerator or freezer or sitting around in bakery bags.
Toast bread in a large shallow baking pan in middle of oven until just dry 25 to 30 minutes. Transfer to large bowl. Step 3 fold together vegetable broth mixture bread eggs and parsley in a large heat proof bowl until evenly moistened. Meanwhile heat butter in 12 inch skillet on medium.
