Preheat the oven to 350°F. Spray an 8x8-inch glass baking dish with non-stick cooking spray.

Spread bread cubes on a baking sheet and bake for 10–12 minutes, until lightly golden and dry. Transfer to a large mixing bowl.

Set a medium skillet over medium heat and add 3 tablespoons butter. When the butter is melted, add onion and celery. Cook 5-6 minutes, until softened. Stir in salt, pepper, sage, oregano, ginger, dried thyme, parsley, fresh thyme, and rosemary. Cook, stirring frequently, for 1-2 minutes.

Add the vegetable mixture to the toasted bread. Pour in broth gradually, tossing gently, until the bread is evenly moistened.

Transfer to the prepared baking dish. Melt the remaining 2 tablespoons butter and drizzle evenly over the top.

Bake uncovered for 30-35 minutes, until the top is golden brown with crisp edges. Serve warm.