Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.

If bread is fresh, spread cubes on baking sheets and bake at 250°F for 45-60 minutes until crisp and dry. Place dried bread in a very large mixing bowl.

In a large skillet over medium-high heat, add the ground beef. Season immediately with 1 tsp salt, 1/2 tsp pepper, Italian seasoning, and crushed fennel seeds. Cook, breaking up the meat with a wooden spoon, until browned and cooked through (about 6-8 minutes). Transfer the beef and its juices to the bowl with the bread.

In the same skillet (do not wipe out), melt 8 tablespoons of butter over medium heat. Add the chopped onion and celery. Sauté for 8-10 minutes until the vegetables are soft and golden. Add the minced garlic, rosemary, and sage; sauté for another minute until fragrant. Stir in the parsley.

Pour the vegetable and butter mixture over the bread and beef. Toss well to combine.

In a small bowl, whisk the beaten eggs with 1 cup of the broth. Pour this mixture over the stuffing and toss to coat.

Gradually drizzle the remaining 1 1/2 cups of broth over the stuffing, tossing gently. The bread should be moist and softened, but not soggy or pooling liquid at the bottom. (Add slightly more broth if your bread is very dense).

Transfer the mixture to the prepared baking dish. Dot the top with the remaining 4 tablespoons of butter cut into small pieces.

Cover the dish with foil and bake for 35 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.