8 cups stuffing cubes, unseasoned ▢½ cup butter, unsalted ▢1 cup yellow onion, diced ▢1 cup celery, diced (3 stalks) ▢4 garlic cloves, chopped ▢1 pound Italian sausage, sweet ▢2¾ cup chicken broth, low sodium ▢1 egg, beaten ▢1 tablespoon rosemary ▢1 tablespoon sage ▢¼ cup parsley, chopped ▢½ teaspoon garlic salt (with parsley flakes) ▢½ teaspoon pepper
Preheat oven to 350°F. Add 8 cups stuffing cubes stuffing cubes to a large bowl and set aside
Cook 1 pound sausage until browned and then add to the bowl with the stuffing cubes making sure to include the fat juices.
Scrape out frying pan and add ½ cup butter. Cook 1 cup diced onions and 1 cup diced celery on medium heat until the veggies are soft (about 5-10 minutes). Add 4 chopped garlic and cook an additional 2 minutes.
Pour the veggies into the sausage and bread mixture. Add 2¾ cup chicken broth, 1 egg, 1 tablespoon rosemary, 1 tablespoon sage, ¼ cup parsley, ½ teaspoon garlic salt, and ½ teaspoon pepper. Mix until all the bread pieces are coated and soft.
Pour this into a greased 9×13 baking dish and bake for 60-65 minutes until golden brown.