Dry Bread Cubes: Cut bread into ½-inch cubes using a serrated knife. Either let bread cubes sit out for 24-48 hours to dry or add to a 275°F oven for 40-45 minutes on a large sheet pan.
1 lb. bread
Saute the Veggies: Once breadcrumbs are done drying out, change oven temperature to 375°F. Add butter or oil, onion, celery, crushed garlic, and ½ teaspoon salt to a large saucepan or skillet over medium heat. Saute for 7-8 minutes, or until vegetables become tender.
1 large sweet onion, 3 stalks celery, 4 Tbsp. butter, 4 cloves garlic
Add the Meat: Push vegetables to the side of the skillet and add ground sausage. Cook for 8-10 minutes, or until cooked through. Crumble sausage using a potato masher so there are no large clumps remaining.
1 lb. ground sausage
Coat Breadcrumbs: Whisk together eggs, herbs, paprika, 1 cup chicken broth, remaining salt, and black pepper in a medium-sized bowl. Add dried bread cubes to an extra-large bowl and toss together with egg mixture. Pour in sautéed veggies and sausage. Mix until well combined.
1 Tbsp. each rosemary, 2 eggs, ½ tsp. paprika, 3 - 4 cups chicken broth, ½ tsp. black pepper, 1 ½ tsp. salt
Bake in the Oven: Lightly coat a 13x9-inch baking sheet with non-stick cooking spray and pour in stuffing mixture. Pour 2 more cups of broth over the entire dish.
Cover dish with aluminum foil and bake for 30-35 minutes. Remove the aluminum foil and check stuffing to see if it needs more broth. If it does, pour remaining ½ cup to 1 cup of broth over the stuffing and return to oven for 20-30 minutes.
Serve with a sprinkle of fresh herbs and enjoy!