Preheat oven to 170 degrees C. Grease a 3-litre baking dish.
Cut bread into cubes about 2cm square and spread onto a baking tray. Bake in the preheated oven until crisp, 12 to 17 minutes.
Heat olive oil in a large frying pan over medium heat. Cook and stir onions and celery until soft, 8 to 10 minutes. Stir in sage, thyme, salt and black pepper, then remove pan from heat. Add the toasted bread, chicken stock and eggs. Spoon stuffing mixture into the prepared baking dish and cover dish with a lid or aluminium foil.
Bake in the preheated oven for 30 minutes, then uncover and bake about 10 more minutes, until top of stuffing is crisp and lightly browned.