Get your oven heating to 350°F. In an oversized mixing bowl, combine your fresh bread cubes with the seasoned stuffing croutons. Give them a quick toss so the textures are well-distributed.

Melt the butter in a heavy skillet over medium heat. Drop in your chopped onion, celery, and bell pepper. Sauté the medley until the vegetables are tender and the onions look glassy. Pro tip: If using fresh garlic, add it in the last 60 seconds of sautéing.

Drizzle that warm, buttery vegetable mixture directly over your bread cubes. Use a large spatula to fold everything together until every piece of bread has a bit of shimmer from the butter.

In a small bowl, whisk your eggs with the poultry seasoning and garlic powder. Pour this over the bread, followed by the fresh parsley. Slowly add the broth, tossing gently as you go. You want the bread to be hydrated and tacky, but not swimming in liquid.

Transfer the mixture into a greased 9x13 baking dish, spreading it out evenly without packing it down too tightly (this keeps it fluffy). Bake for 40 to 45 minutes until the top develops a golden-brown crust and the center is set.