Begin by chopping the celery and onion into small pieces. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped vegetables to the skillet and sauté for about 5–7 minutes, or until the onion is translucent and the celery is tender.

While the vegetables are sautéing, preheat your oven to 350°F (175°C). Take your stale sourdough bread and cut it into small cubes. Arrange the cubes on a baking sheet and toast them in the preheated oven for about 10–12 minutes, or until golden brown.

In the same skillet used for the vegetables, add about a pound of your favorite sage sausage. Cook over medium heat for about 8–10 minutes, breaking it up into small pieces with a spatula.

In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, and cooked sausage. Add in 1–2 cups of broth, along with a handful of chopped fresh herbs like sage and thyme. Finally, crack in 2 beaten eggs to bind everything together.

Allow the combined stuffing mixture to rest for about 30 minutes at room temperature.

Preheat your oven to 350°F (175°C) if it has cooled down. Transfer the stuffing mixture into a greased baking dish, spreading it evenly. Bake in the oven for 30–35 minutes, or until the topping is golden brown and crispy.

Once baked, remove the stuffing from the oven and let it cool for a few minutes before serving.