1 pound day-old bread, cut or torn into pieces (about 10 cups)

1 pound Italian sausage, crumbled

3/4 cup unsalted butter (1½ sticks)

1 medium onion, chopped

4 celery stalks, chopped

1 medium apple (such as Honeycrisp), chopped

1–2 tablespoons fresh parsley, finely chopped

1–2 tablespoons fresh sage, finely chopped

1–2 tablespoons fresh thyme, finely chopped

1–2 tablespoons fresh rosemary, finely chopped

1/2 teaspoon salt

Black pepper, to taste

2½ cups chicken broth, divided

2 large eggs

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Prepare the bread by cutting or tearing it into 1-inch pieces. Dry it out at room temperature for 1–2 days, or bake at 250°F for about 1 hour, stirring occasionally, until dry but not browned. Place in a large bowl.
Preheat oven to 350°F (175°C).
In a large skillet over medium-high heat, cook the sausage until browned. Transfer sausage to the bowl with the bread and drain excess fat, leaving browned bits in the pan.
Melt butter in the same skillet. Add onion, celery, and apple and cook until soft and lightly golden.
Stir in parsley, sage, thyme, and rosemary, then transfer mixture to the bread and sausage bowl.
Season with salt and pepper. Pour in half of the chicken broth and gently toss to combine.
In a separate bowl, whisk together eggs and remaining broth. Gradually mix into the stuffing until evenly moistened.
Transfer mixture to a greased 9×13-inch baking dish and cover with foil.
Bake for 45 minutes, then remove foil and bake an additional 45 minutes until the top is golden and crisp.
Let rest briefly before serving.

Add broth slowly to avoid soggy stuffing.

Use sturdy bread like sourdough or country loaf for best texture.

Can be assembled a day ahead and baked when needed.

Uncover during final baking for a crisp top.