Sausage Stuffing

Place a rack in middle of oven; preheat to 350°. Grease a 13x9" baking dish with unsalted butter. Arrange one 1–1¼-lb. loaf country-style white bread, torn into 1" pieces, in a single layer on a large rimmed baking sheet and bake until dried out and golden around the edges, 30–40 minutes. Let cool.

Meanwhile, melt 2 Tbsp. unsalted butter in a large Dutch oven or other heavy pot over medium-high heat. Cook 1 lb. breakfast sausage, casings removed if needed, stirring and breaking into small pieces, until well browned and cooked through, 8–10 minutes. Using a slotted spoon, transfer sausage to a small plate, leaving fat behind.

Reduce dial to medium heat and add remaining 8 Tbsp. unsalted butter to fat in pot; heat until melted. Cook 2 medium onions, finely chopped, 6 celery stalks, finely chopped, 8 garlic cloves, coarsely chopped, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1 tsp. fennel seeds (if using), stirring occasionally, until onions are softened and golden around the edges, 12–15 minutes. Remove from heat and stir in 2 cups low-sodium chicken broth or vegetable broth along with sausage, ½ cup (packed) coarsely chopped parsley, 2 Tbsp. finely chopped sage, 2 Tbsp. finely chopped thyme, and ½ tsp. freshly ground pepper.

Whisk 3 large eggs and remaining 1 cup low-sodium chicken broth or vegetable broth in a small bowl to combine, then stir into pot (don’t worry, eggs won’t scramble). Add bread to pot and toss gently to combine. Let sit, tossing occasionally, until liquid is almost completely absorbed, about 10 minutes.

Transfer stuffing to prepared dish (don’t pack or press down) and cover loosely with foil. Place dish on a clean large rimmed baking sheet and bake until stuffing is hot throughout (an instant-read thermometer inserted into the center should register 160°), 35–45 minutes. Increase oven temperature to 400° and remove foil (no need to remove stuffing from oven while heat increases). Continue to bake until stuffing is light golden brown on top, 25–30 minutes longer. Do Ahead: Bread can be baked 1 day ahead; store loosely covered at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.