Grease a 9-inch baking dish with butter or non-stick spray to ensure easy cleanup later. Set it aside while you prepare the stuffing mixture.

Heat a large skillet over medium heat and cook the sausage, breaking it up with a spatula, until it’s browned and cooked through. This usually takes about 5-7 minutes. Once done, remove the sausage from the pan and set it aside.

n the same skillet (no need to clean it), melt the butter over medium heat. Add the chopped onion and celery and sauté for about 5 minutes until they’re soft and translucent. Stir occasionally to prevent burning.

In a large mixing bowl, combine the bread cubes, sautéed vegetables, cooked sausage, chicken broth, eggs, parsley, sage, and ½ teaspoon of salt. Toss everything together until the bread is evenly coated with the broth and seasonings. If you like a richer stuffing, you can add a bit more broth to moisten the bread further.

Pour the stuffing mixture into the prepared baking dish, spreading it out evenly. Cover the dish with buttered aluminum foil to help it cook evenly and retain moisture.

Place the covered dish in the preheated oven and bake for 20 minutes. This allows the flavors to meld and the bread to soften without drying out.

After 20 minutes, remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown and crispy. The uncovered time helps the stuffing develop that delicious crunchy top layer.

Once the stuffing is done, remove it from the oven and let it cool for a few minutes before serving. Enjoy the flavor-packed goodness!