The night before, tear the bread into rough 1-inch chunks and spread them in a single layer across one or two sheet pans. Leave them out on the counter uncovered overnight. By morning they should feel dry and slightly hard to the touch. If you are short on time, spread the torn bread on sheet pans and bake at 300 degrees for about 20 to 25 minutes, stirring once halfway through, until they feel completely dry but not toasted dark.

When you are ready to assemble, heat your oven to 350 degrees and butter a 9x13 inch baking dish generously. Set it aside. In a large skillet over medium-high heat, add the Italian sausage and break it into small crumbles with a wooden spoon. Cook for 6 to 8 minutes until no pink remains and the pieces have some brown edges. Use a slotted spoon to transfer the cooked sausage to a large mixing bowl, leaving the fat in the skillet.

Reduce the heat to medium and add 2 tablespoons of the butter to the skillet with the sausage drippings. Add the diced onion and sliced celery. Cook, stirring occasionally, for 6 to 8 minutes until the onion is soft and translucent. Add the garlic, sage, and thyme and stir for another 60 seconds until fragrant. Season with the salt and pepper. Scrape everything from the skillet into the mixing bowl with the sausage.

Add the dried bread chunks to the bowl with the sausage and vegetable mixture. Toss everything together so the sausage and vegetables are distributed throughout the bread. Melt the remaining 2 tablespoons of butter and stir it into the warm chicken broth. Pour the broth mixture over the bread gradually, folding gently as you go. The bread should feel moist throughout but should not look wet or soupy. Add the beaten eggs and the chopped parsley and fold again until evenly mixed.

Taste the mixture now before it bakes. The sausage is seasoned, but you may want a pinch more salt depending on your bread and broth. Transfer the stuffing to the buttered baking dish and press it gently into an even layer. Cover the dish tightly with foil.

Bake covered at 350 degrees for 30 minutes. The stuffing needs time to steam and heat through before you expose it to direct heat. After 30 minutes, remove the foil and bake for another 15 to 20 minutes until the top is golden and the edges look slightly crisp. The center should feel set, not wet, when you press it lightly with a spoon.

Let the stuffing rest for 5 minutes before scooping and serving. This gives it a moment to firm up slightly so it holds its shape on a spoon rather than falling apart on the plate.