First, dry your bread cubes. Preheat your oven to 250 degrees and spread the bread cubes out on one or two large baking sheets. Toss the bread several times and rotate the pans throughout baking to ensure the bread cubes are evenly and almost fully dried through which can take about 45-60 minutes. Once dried, place the bread cubes aside to cool. Raise the oven temperature to 375F degrees.
Using a liquid measuring cup, carefully whisk together 2 1/2 cups chicken broth with eggs, salt and pepper. Whisk together until smooth and well blended. Set aside.
In a large skillet, melt the butter over medium heat. Add in the celery and onion and saute for about 10 minutes until soft and tender. Add in the garlic and saute about 2 minutes until the garlic is semi-translucent.
In a large bowl add the dried bread cubes, parsley, sage, thyme, rosemary and marjoram. Add in the sauteed vegetable mixture and pour over the the chicken broth mixture. Stir well to evenly coat the dried bread cubes.
Carefully pour in the remaining chicken broth over the bread cubes as you incorporate the bread cubes until they are evenly coated but not soaking wet.
Place the stuffing into a greased baking dish (13 x 9 inch). Using a rubber spatula, spread the stuffing evenly to cover the bottom of the dish and cover with aluminum foil. Bake at 375 degrees for about 30 minutes. To brown the top, remove the foil cover and continue to bake about 15 more minutes until the stuffing is cooked through to the middle.