Cut and Dry Bread Cubes: With a sharp serrated knife cut the loaf of bread in 1/2” cubes. Spread bread cubes out onto a baking sheet and allow to dry out. at room temperature for 2-3 days, OR in the oven at 200 degrees F 1-2 hours, tossing occasionally until dry.

Chop veggies: Finely dice the onion and celery. Grate the carrot and squeeze it out tightly inside a paper towel. Mince the parsley and sage.

Cook Sausage: In a large sauté pan, brown the sausage breaking it into small pieces as it cooks. Remove sausage to a paper towel lined plate, to soak up any excess grease. Remove most of the grease from pan.

Cook veggies: add butter to pan over on medium heat. Once melted, add onion and celery and cook for 2-3 minutes until onion is translucent. Add carrot and cook for 2 more minutes. Add the sage and gently stir in, allowing the sage to wilt and release its flavor.

Combine: Add dried bread cubes to an extra large mixing bowl. Sprinkle fresh parsley on top, then add sausage and toss to combine. Pour sauté pan with the butter and veggies over the dried bread cubes and sausage and toss to combine.

Gradually add chicken broth: Start with 1 1/2 cups of the chicken broth and drizzle it very slowly all over the bread mixture, stirring gently as you go. It is important not to pour the liquid in all at once or it will make soggy spots in the bread. Add more chicken broth as needed, until all of the bread is lightly moistened, but the mixture is not overly wet. Season with salt and pepper, to taste.

Bake: Add stuffing to a greased 9x13 inch pan (or similar size casserole dish). Cover with aluminum foil. Bake at 350 degrees F for 30 minutes. Uncover and bake an additional 10-15 minutes.

Store leftover stuffing in an airtight container in the refrigerator for 3-4 days.