Melt the butter. Add celery and onions and cook until golden brown, about 18-20 minutes. Add the bay leaves and fresh herbs and cook about 2 minutes until fragrant. Discard bay leaves.
OPTIONAL: Sauté 10 medium sliced porcini mushrooms in 3 TBSP butter, and add to the herbs.
Add the cooked vegetables and herbs to a large bowl with the dried bread cubes, broth and eggs. Toss gently to combine.
Bake at 375° in a buttered dish covered with foil for 40 minutes and then remove foil and bake until top gets golden, about 20 minutes longer.
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