Preheat oven to 250° F.

Place bread cubes on two baking sheets in a single layer.

Bake for 1 hour or until bread is dried out but not browned.

Set aside.

In a large skillet over medium heat, add 2 sticks of unsalted butter (reserving additional 2T), bay leaves, onions, celery, sage, salt, and pepper.

Sauté until vegetables are translucent, approximately 10-12 minutes.

Set aside to cool for 5 minutes.

Preheat oven to 400° F.

In a very large mixing bowl, combine dried bread cubes, sautéed vegetable mixture, and chicken stock.

Mix to combine.

Let sit for 10 minutes and mix again.

Let sit a second time if necessary until almost all of the chicken stock is absorbed.

Add lightly beaten eggs and mix until thoroughly combined.

Prepare a 13x9 inch baking pan with the remaining 2T of butter.

Pour stuffing mixture into prepared baking pan.

Place baking pan on a sheet tray and bake for approximately 1 hour, until stuffing is golden brown and firm to the touch.

Let stand for 10 minutes before eating.