1. Prepare the Sausage and Vegetables: In a large skillet or Dutch oven, cook the bulk pork sausage over medium heat, breaking it up with a spoon, until it’s fully browned and no longer pink. Drain off any excess grease. Add the chopped onion and celery to the skillet with the cooked sausage. Cook, stirring occasionally, until the vegetables are softened, which usually takes about 5-7 minutes.

2. Melt the Butter and Add Herbs: While the vegetables are softening, melt the unsalted butter in a separate small saucepan or microwave-safe bowl. Once melted, pour the butter over the cooked sausage and vegetable mixture in the skillet. Stir in the fresh chopped sage, dried thyme, salt, and black pepper. Cook for another minute, stirring, to allow the herbs to become fragrant.

3. Combine with Sourdough Bread: Transfer the sausage and herb mixture to a very large mixing bowl. Add the 1-inch sourdough bread cubes to the bowl. Gently toss everything together until the bread cubes are evenly coated with the sausage, vegetables, and herbs.

4. Incorporate Liquids: In a separate medium bowl, whisk together the chicken broth and lightly beaten eggs. Pour this liquid mixture over the bread and sausage in the large mixing bowl. Gently fold everything together until the bread cubes are moistened. Be careful not to overmix, as this can make the stuffing dense. The bread should be moist but still hold its shape.

5. Prepare for Baking: Lightly grease a 9×13-inch baking dish. Transfer the stuffing mixture into the prepared baking dish, spreading it evenly. You can gently press it down, but avoid compacting it too tightly, as this can prevent it from getting a nice crispy top.

6. Bake to Golden Perfection: Bake the stuffing in a preheated oven at 375 F (190 C) for 30-35 minutes, or until the top is golden brown and crispy, and the stuffing is heated through. If you prefer a softer stuffing, you can cover it loosely with foil for the first 20 minutes of baking, then remove the foil for the last 10-15 minutes to allow it to brown.

7. Serve Warm: Once baked, remove the stuffing from the oven and let it rest for a few minutes before serving. This allows the flavors to meld and makes it easier to scoop.