Savory Italian sausage gets browned into crumbles and mingles with softened celery, onion, and garlic for a base that's packed with flavor. Fresh thyme, sage, and rosemary bring that classic holiday-table aroma, while a generous pour of chicken broth keeps every bite moist without going soggy. The top bakes up golden and crisp while the inside stays tender and rich, and a scatter of fresh parsley at the end adds a bright, herbaceous finish. This one bakes low and slow in a single dish, so it's easy to portion out and serve straight from the pan. It's a comforting, crowd-pleasing side that fits neatly into a wheat free spread without skipping any of the flavor.
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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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