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24 ounces bread cubes, preferably toasted or stale
1 cup unsalted butter
3 cups diced sweet onion, roughly 2 large onions
2 cups diced celery
6 garlic cloves, minced
kosher salt and pepper
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 1/2 cups chicken or vegetable stock
2 large eggs
a mixture of fresh herbs for sprinkling
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