Step 1

Preheat oven to 250°. Arrange bread cubes in a single layer on 2 large rimmed baking sheets, dividing evenly, and bake, tossing occasionally, until dried out, about 1 hour. Let cool, then transfer to a very large bowl. Increase oven temperature to 350°.

Step 2

Whisk eggs and broth in a medium bowl to combine; set aside.

Step 3

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook sausages, stirring and breaking into small pieces with a wooden spoon, until browned and cooked through, 5–7 minutes. Using a slotted spoon, transfer to a plate.

Step 4

Heat remaining 3 Tbsp. oil in same pan over medium. Add onion, garlic, and celery and cook, stirring often, until softened but without taking on any color, 6–8 minutes. Add chiles and butter and cook, stirring often, until butter is melted, about 2 minutes. Stir in rosemary and sage and cook, stirring, until fragrant, about 1 minute.

Step 5

Remove skillet from heat and return sausage to pan. Add ½ cup parsley and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and stir well to combine. Scrape mixture over bread in bowl and mix well to combine. Pour reserved egg mixture over and fold gently until thoroughly coated. Stir in remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.

Step 6

Transfer stuffing to a 13x9" baking dish and pack stuffing down into pan with spatula or your hands. Cover dish with foil and bake stuffing until bubbles appear around the edges (you may need to peek under the foil), 30–35 minutes. Increase oven temperature to 425°. Uncover stuffing and continue to bake until top is golden brown and crisp, 20–25 minutes longer. Let sit 10 minutes.

Step 7

Top stuffing with more parsley just before serving.