***The potato bread needs to be stale and the best way I've found to achieve this is to cube the bread at least 24 hours before making the dish, then leave out on a cookie sheet to harden up. If you are trying to speed up the process I have cubed the bread, placed on a cookie sheet and placed in a warm oven (200 degrees) for about 30 minutes watching carefully.
Preheat oven to 375 and lightly grease a 9x13 baking dish. Set aside.
In a large skillet, melt 1 stick of butter over medium heat. Add diced celery and onion, sage, thyme, rosemary, salt and pepper and cook about 5 minutes until celery and onion start to soften. Add in chicken stock and bring to a boil, then reduce heat and simmer while you prepare the next step.
In a small bowl, slightly beat 2 large eggs. Stir in chopped parsley.
Add potato bread to a large bowl, then pour egg mixture over top and toss to combine.
Pour in vegetable mixture (1st section) and toss to combine. Transfer to prepared baking dish and dot the top with butter.
Cover with foil and bake for 30 minutes. Uncover, and bake an additional 30 minutes, or until top is golden brown.