1. Dry your bread cubes. This can be done simply by leaving them out in the open overnight, or by toasting in the oven. If using the oven method, preheat oven to 250 degrees F. Place bread cubes on two rimmed baking sheets and toast for 35-45 minutes, until bread is completely dry and crisp. Remove from oven and set aside. 
2. In a medium saute pan, melt 4 TB unsalted butter over medium heat. Add the onions, celery, dried herbs (not the fresh ones just yet), salt, and pepper and sauté, stirring frequently, until the vegetables are tender (but not browned), about 7 minutes. Add the garlic and cook 30 seconds more. If you’re using the white wine, add it now and continue to cook, stirring occasionally, until liquid has mostly evaporated. Stir in the fresh sage, thyme, and rosemary and cook another 30 seconds to 1 minute, until the herbs are fragrant. Remove mixture from heat and allow to cool slightly. 
3. Transfer the vegetable/herb mixture to a very large bowl, and mix in the bread until everything is uniformly combined. Drizzle two cups of stock over the bread, stirring as you go and adding additional liquid until the bread is evenly saturated. If you prefer a moister stuffing, use more stock; if you like a more crumbly texture, use less (I use a total of about three cups). Once the bread is thoroughly moistened, stir in the fresh parsley. Taste and adjust salt and pepper if needed. 
4. Butter a 9×13″ casserole dish or baking pan. Preheat oven to 400 degrees F. Transfer the stuffing to the prepared dish and dot with the remaining 2 TB of butter. Cover the dish with foil coated in a little oil or butter to prevent sticking. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, until the top is crispy and the stuffing is hot. Sprinkle with additional fresh parsley before serving. 

Refrigerate leftovers in an airtight container.