Step 1

Preheat oven to 350 degrees. Add bread cubes to a parchment paper lined baking sheet then spread into an even layer and bake until toasted and dried out, 15-20 minutes, stirring a couple of times. Bread cubes don’t need to be rock hard like croutons, but should be dry and golden brown. Can be done several days ahead of time. Cool then store in an airtight container.

Step 2

Meanwhile, heat a large skillet over medium-high heat. Add sausage then brown (I prefer to leave the sausage in larger hunks vs breaking it down finely) and drain. Set aside.

Step 3

Place skillet back onto burner then turn heat down to medium. Melt butter then add onion and celery, season with salt and pepper, and saute until vegetables are tender, 8-10 minutes. Add garlic and fresh herbs then saute until very fragrant, 2-3 more minutes.

Step 4

Add cooked sausage and vegetable mixture to a very large mixing bowl then stir to combine. Add toasted bread cubes and parmesan cheese then mix to combine. Whisk egg and chicken stock together then drizzle half over the bread cube mixture. Stir until all the liquid has been absorbed then drizzle in remaining liquid and stir until all the liquid has been absorbed.

Step 5

Spray 2 medium baking dishes (8x8" or 9x9") or 1 large baking dish (9x13") with nonstick spray then divide stuffing mixture between baking dishes, or add to the large one. Cover with foil then bake for 20 minutes. Uncover then bake for an additional 25-30 minutes or until the top is golden brown and crispy. Scoop onto plates then serve.