Cook the Sausage:

• In a large skillet, cook the sausage over medium heat, breaking it up into smaller pieces with a spoon. Cook until browned and fully cooked through, about 5-7 minutes. Remove from the pan and set aside, leaving the rendered fat in the skillet.

2. Sauté the Vegetables:

• In the same skillet, add 1/4 cup of butter to the sausage drippings and melt over medium heat.
• Add the chopped onion and celery. Sauté until softened and translucent, about 5-7 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant.
• Stir in the herbs: sage, thyme, rosemary, salt, and pepper. Cook for another minute to let the flavors meld together.

3. Combine Bread and Sausage Mixture:

• In a large mixing bowl, combine the cubed bread, sausage, and the sautéed vegetable-herb mixture. Toss everything together until well combined and evenly distributed.
• If the bread cubes are too large, you can gently break them down into smaller pieces. The bread should be slightly dried out for the best texture, so using day-old bread or lightly toasting it beforehand works great.

4. Add Liquids and Eggs:

• In a separate bowl, whisk together the chicken broth, heavy cream (if using), and beaten eggs.
• Slowly pour the liquid mixture over the bread mixture, tossing gently to combine. The bread should absorb the liquids, but not be soggy—add a bit more broth if you need more moisture, but stop when the stuffing looks well-hydrated.

5. Bake the Stuffing:

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish or an equivalent-sized casserole dish with butter or cooking spray.
• Transfer the stuffing mixture to the prepared baking dish and spread it out evenly. Dot the top with the remaining 1/4 cup of butter for extra richness.
• Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

6. Garnish and Serve:

• Once baked, let the stuffing cool for about 10 minutes before serving. Garnish with fresh chopped parsley for a burst of color and freshness.
• Serve warm as a side dish to your favorite holiday meals.