Sausage sizzles and browns in the pan, releasing all that savory flavor before joining sturdy cubes of toasted white bread. Celery and onion soften in butter along with garlic, fresh thyme, and sage, building a deeply aromatic base that soaks right into the bread. A generous pour of chicken broth moistens everything evenly, and the whole mixture bakes uncovered until the top turns golden and crisp while the inside stays tender and rich. Fresh parsley scattered over the finished dish adds a bright, herby finish. This is a comforting, classic stuffing that's easy to prep ahead and serve straight from the baking dish, and it's a solid pick for a soy free holiday spread.
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Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed sheet pan and bake for 12–15 minutes, turning once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to the bowl with the bread cubes, leaving the rendered fat in the skillet.
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