Preheat oven to 350°F (175°C).

Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the celery and onion in butter or margarine over medium heat, stirring frequently, until tender. Spoon cooked vegetables over bread cubes. Season with sage, thyme, and rosemary. Pour in broth; toss until well mixed and the bread cubes have absorbed the liquid. Spoon stuffing into turkey to loosely fill.