Preheat oven to 375F. Place bread cubes on a large cookie sheet with a silicon mat or lightly spray. Bake for 10-15 minutes until the bread becomes golden brown and toasted all the way through mixing half way through.

While the bread is in the oven, cook bacon in a large skillet until crispy. Remove cooked bacon bits from skillet using a slotted spoon and place on a plate with a paper towel. Drain the rest of the bacon grease.

Add butter to skillet and let melt. Add onion and celery and coat with butter. Mix in sage, parsley, rosemary, thyme, salt, and pepper to the veggie mix. Continue to cook until onions and celery are soft, about 6-8 minutes. Add chicken broth to skillet to deglaze the pan.

In a glass 9x13 pan, add in toasted bread. Mix in the veggies and chicken broth until all bread pieces are coated. Mix in egg and continue to gently blend together. Let sit until all chicken broth is soaked up, about 5 minutes.

Bake for about 25-30 minutes until top of the stuffing is golden brown and is heated through.