Preheat the oven to 250 degrees.
Tear the bread into 1-inch pieces, it is important to tear and not cut the bread because this will impact the overall texture.
Place the pieces on a sheet tray then place the tray in the oven.
Mix and toss the bread every 20 minutes for around 60 minutes.
This will dry out the bread without adding color.
Generously butter a 13x9x2 inch baking pan.
Slice the Goetta into patties and brown in a pan over medium to medium-high heat.
Place the browned patties on a paper towel-lined plate and set aside.
Once the bread is done take it out of the oven and set aside to cool.
Raise the temperature of the oven to 350 degrees.
Dice the onion then slice the celery into ¼ inch pieces. Melt the butter in a pan, add the vegetables.
Cook over medium heat for 10-12 minutes. This will soften the vegetables.
Place the bread pieces in a large bowl, pour the butter and vegetable mixture over the bread.
Add the parsley, sage, rosemary, thyme, salt, and pepper. Mix to coat the bread pieces.
Add 1 ¼ cups of chicken broth to the bowl, toss lightly.
Break the pieces of Goetta in halves and add to the mixture, stir just to combine.
In a small bowl whisk the eggs and ¼ cup of broth. Make sure the bread mixture is not hot before adding the eggs, you do not want the eggs to start cooking in the bowl.
Pour the eggs into the mixture and stir.
Pour the mixture into the pre-buttered baking pan. Cover with foil and bake for 40 minutes.
Remove the foil and bake for another 40-45 minutes until the top is golden brown.
This stuffing can be made 1 day ahead of time, do everything except the final 40-45 minutes bake. Cover the stuffing once cooled and place it in the refrigerator. When you are ready to serve simply uncover the pan and bake for 45 minutes at 350 degrees.