1. Prepare the bread cubes: Spread the sourdough bread cubes in a single layer on a large baking sheet. If your bread isn’t day-old, you can toast it in a 300 F (150 C) oven for about 15-20 minutes, stirring occasionally, until lightly golden and dry. This step is crucial for good texture.

2. Cook the sausage: In a large skillet or Dutch oven, cook the bulk pork sausage over medium-high heat, breaking it up with a spoon, until it’s fully browned and no pink remains. Drain off any excess grease and transfer the cooked sausage to a large mixing bowl.

3. Saute the aromatics: In the same skillet (no need to wash it), melt the butter over medium heat. Add the chopped onions and celery and cook until softened, about 8-10 minutes. The onions should be translucent.

4. Combine ingredients: Add the softened onions and celery to the bowl with the cooked sausage. Stir in the dried sage, thyme, rosemary, salt, and black pepper. Add the dried sourdough bread cubes and toss gently to combine everything evenly.

5. Moisten and bind: In a separate bowl, whisk together the chicken broth and lightly beaten eggs. Pour this liquid mixture over the bread and sausage mixture. Gently fold everything together until all the bread cubes are moistened. Be careful not to overmix, which can lead to a dense stuffing.

6. Bake the stuffing: Transfer the mixture to a 9×13-inch baking dish that has been lightly greased. Cover the dish loosely with aluminum foil. Bake in a preheated oven at 375 F (190 C) for 30 minutes.

7. Brown the top: Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and crispy. The internal temperature should reach 165 F (74 C).

8. Serve with flair: Let the stuffing rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired, for a pop of color.