How to Make It
Preheat oven to 400°F. Spread bread cubes in an even layer on a large rimmed baking sheet. Bake in preheated oven until dry and crisp, about 10 minutes, stirring once halfway through. Remove from oven; set aside.
Melt butter in a 12-inch skillet over medium-high. Add onion, carrots, celery, and garlic. Cook, stirring often, until softened, 6 to 8 minutes. Stir in sage, rosemary, salt, and pepper, and cook 1 minute. Stir in toasted bread and 1 1/2 cups of the broth. (For a more moist stuffing, stir in up to 1/2 cup more broth.) Cover with lid, and remove from heat. Let stand 10 minutes, until most liquid is absorbed.