Cube the sourdough bread into bite-sized pieces.

Spread the bread cubes on a baking sheet and toast in a 350°F oven for 10-15 minutes until lightly golden.

In a skillet, melt the butter over medium heat and add the diced onion and celery; sauté until softened, about 5-7 minutes.

Stir in the minced garlic, dried sage, dried thyme, salt, and black pepper and cook for 1 minute to bloom the flavors.

In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable mixture.

Pour the broth over the mixture, stirring gently until the bread is moistened but not soaked.

Fold in the chopped fresh parsley.

Transfer the mixture to a greased 9x13 inch baking dish, cover with foil, and bake in a preheated 350°F oven for 30 minutes; uncover and bake for an additional 15 minutes until the top is golden.