Sausage and Sage Stuffing

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Ingredients

1½ pounds white bread, crust removed and cut into 3/4-inch cubes (about 1.5 loaves)
1 pound breakfast sausage
½ cup Hiland Unsalted Butter
1 medium yellow onion, finely chopped
4 ribs celery, finely chopped
2 cloves garlic, minced
½ teaspoon kosher salt
2 tablespoons minced fresh sage leaves
¼ cup minced parsley leaves
3 cups low sodium chicken broth
2 large eggs

Preheat your oven to 300°F.
Place the bread cubes in a single layer on a baking tray. Bake until dry, about 35-40 minutes, tossing the bread and rotating the pan halfway through.
Increase your oven temperature to 350°F and grease a 9×13 inch baking dish.
In a large heavy-bottomed pot over medium heat, brown the sausage until fully cooked and some pieces just start to become crispy. Break it up into small pieces as it cooks.
Add the butter to the pot and allow to melt. Add the chopped onion, celery, garlic and salt. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
Remove from heat. Add the sage and parsley. Mix well.
Pour in 2 cups of the chicken broth and stir to combine.
Whisk together the eggs with the remaining cup of broth in a separate bowl. Add to the pot and mix well.
Gently fold in the dried bread cubes until evenly mixed.
Transfer the stuffing mixture to the prepared dish and cover with foil. Bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown.