Preheat oven to 350 degrees.
In a large pot over medium heat, add butter and melt. Add onion and celery and cook, stirring frequently, until the celery and onions are tender and translucent ~ about 8 minutes.
Add the poultry seasoning, thyme, sage, salt and 1 ½" cups of the chicken broth. Add eggs and whisk until combined.
Put the dry cubed bread into a large bowl and pour the chicken broth and celery mixture over the top of the bread. Gently fold the ingredients together, If it seems a little dry, add up to ½ cup of the additional chicken broth.
Spray a 9" x 13" baking dish with non-stick cooking spray, then spread the stuffing evenly into the prepared dish.
Bake in the preheated oven for 45-60 minutes. The top should be lightly golden brown.
Enjoy!