1-Preheat oven: Preheat oven to 350°F and grease a 9 x 13-inch baking dish with butter to prevent sticking.

2-Place stuffing cubes: Place 8 cups of unseasoned stuffing cubes in a large mixing bowl as your base.

3-Melt butter and cook vegetables: Melt 1 stick of unsalted butter in a large sauté pan over medium heat, then add 1½ cups diced yellow onion and 1 cup diced celery; cook for about 8 minutes until soft.

4-Add garlic and transfer vegetables: Add 4 garlic cloves, finely chopped, to the pan and cook for 2 more minutes, then transfer the vegetables to the bowl with the stuffing cubes.

5-Cook sausage: In the same pan, cook 1 pound of bulk sweet Italian sausage over medium heat for 8-10 minutes, breaking it into small pieces until browned.

6-Combine sausage with stuffing mixture: Add the cooked sausage and its rendered fat to the bowl with the bread cubes and vegetables for extra flavor.

7-Mix in broth and seasonings: Mix in 2¾ cups low-sodium chicken broth, 1 large beaten egg, 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped sage, ¼ cup fresh chopped parsley, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper; stir until the bread is soft and evenly moistened.

8-Transfer to baking dish: Transfer the mixture to the prepared baking dish and spread it out evenly.

9-Bake: Bake uncovered for 65-75 minutes until the top is golden brown and crisp, checking halfway to ensure even cooking.