Slice or tear the bread into 1" chunks and allow to air dry for at least 1 full day. (It may take 2 days.)

Once the bread is completely dry, transfer the cubes into a large bowl. Preheat oven to 350 degrees and spray a 3-qt casserole dish with cooking spray.

Place a large saucepan over medium-high heat and add sausage. Brown the sausage completely while using a spoon to break the sausage into large pieces. Once browned, remove the sausage from the skillet with a slotted spoon and add to the bowl containing the bread. Discard any oil remaining in the skillet.

Return skillet to heat, which should still be set to medium-high. Melt the butter and then add onions and celery. Cook for 5–6 minutes until the celery and onions begin to tenderize, and then add rosemary, sage and thyme. Cook for 2 additional minutes, remove from heat and add to the bowl with bread and sausage. Toss to combine.

In a separate small bowl, whisk together the eggs and chicken broth and pour over the bread mixture. (If the bread was not completely dry by the time you assemble the dish, you may not need all of the liquid. Add ¾ of the liquid and then add more as needed to moisten the bread cubes.) Toss to moisten the bread completely. The objective is to add just enough liquid to re-hydrate the bread for a moist stuffing, but not so much that it becomes wet.

Once you are content that the amount of liquid is correct, transfer the stuffing into your prepared casserole dish and drizzle the top with melted butter. Bake 30–40 minutes until crispy and brown on top. Remove from oven and serve piping hot. Enjoy!