Ingredients:

1 loaf of bread (French, Italian, or sourdough), cubed

1 pound (450g) of sausage (mild or spicy)

1 large onion, diced

2-3 stalks of celery, diced

2-3 cloves of garlic, minced

1/4 cup (60g) fresh parsley, chopped

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

2 cups (475ml) chicken or vegetable broth

1/4 cup (60g) unsalted butter, melted

Salt and pepper to taste

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Instructions:

1. Prep the Bread:
Preheat your oven to 350°F (175°C).

Spread the cubed bread on a baking sheet and toast for 10-15 minutes until slightly crispy.

2. Cook the Sausage:
In a large skillet, cook the sausage over medium heat, breaking it into small chunks. Once browned, remove the sausage and set aside.

3. Sauté Vegetables:
In the same skillet, add a bit of butter if needed. Sauté the onion, celery, and garlic until softened (about 5 minutes).

4. Combine Ingredients:
In a large mixing bowl, combine the toasted bread cubes, cooked sausage, sautéed vegetables, parsley, thyme, and sage. Mix well.

5. Add Broth:
Gradually pour the broth over the mixture while tossing to evenly coat. The bread should be moist but not soggy. Adjust the amount of broth as needed.

6. Season and Assemble:
Add salt and pepper to taste.

Transfer the stuffing mixture into a greased baking dish. Drizzle melted butter over the top.

7. Bake:
Cover with foil and bake at 350°F (175°C) for 30 minutes. Then uncover and bake for an additional 15-20 minutes, or until the top is golden and crispy.

8. Serve:
Garnish with extra parsley if desired and serve warm!