Easy Stuffing Recipe

Preheat the oven to 350°F.
Cut the bread into cubes that about 1-inch in diameter or just tear up small pieces with your hands.
Add the bread cubes to a sheet pan and bake for 10 to 15 minutes to dry out the bread.
Remove the bread from the oven and turn oven up to 375°F.
Dice the Italian sausages, set aside.
In a large skillet, add 2 tablespoons of butter and the minced garlic. Melt over medium heat.
Add in the celery, onions, and diced sausage. Sauté until the onions are translucent and lightly browned and the sausages are lightly browned. Remove from the heat.
Melt the remaining butter in a small saucepan. Add in the celery salt, rosemary, sage, and thyme and mix together. Remove from the heat.
In a medium bowl, add the chicken broth and eggs and whisk together.
Transfer the bread cubes, sausage mixture, melted butter, and egg mixture to a large mixing bowl and stir to combine.
Transfer to a 9x13-inch baking pan. If the bread is still dry, add more chicken broth until it’s completely coated.
Bake at 375°F covered for 30 minutes, and then remove foil. Turn the oven up to 400°F and bake uncovered for 10 more minutes or until the edges are golden brown.
Garnish with chopped fresh sage and thyme (optional).