Herb and Onion Stuffing
['1/2 cup (1 stick) unsalted butter', '3 cups chopped onions (about 1 pound)', '2 cups chopped celery (4 to 5 stalks)', '1/4 cup chopped fresh Italian parsley', '2 tablespoons chopped fresh sage', '2 tablespoons chopped fresh marjoram', '12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)', '2 large eggs', '1 1/2 teaspoons fine sea salt', '1 teaspoon coarsely ground black pepper', '1 cup (or more) low-salt chicken broth']
Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. DO AHEAD: Can be made 1 day ahead. Transfer to bowl, cover, and chill.
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
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