If the bread isn't already dry, spread the cubes on baking sheets and bake at 300°F until dry and lightly crisp, then transfer to a large mixing bowl.

Increase the oven temperature to 350°F and lightly butter a 9 × 13-inch baking dish.

Cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and cooked through. Transfer it to the bowl with the bread.

Melt the butter in the same skillet. Add the onion and celery and cook until softened. Stir in the garlic and cook briefly until fragrant.

Stir the parsley, sage, thyme, rosemary, poultry seasoning, salt and black pepper into the vegetables.

Add the vegetable mixture to the bread and sausage and toss gently until evenly distributed.

Pour in enough broth to moisten the bread thoroughly without making it soggy.

Stir in the beaten eggs until evenly incorporated.

Transfer the stuffing to the prepared baking dish and spread it evenly without packing it down too firmly.

Cover with foil and bake for 25 minutes.

Remove the foil and continue baking for 20–25 minutes, until the center is hot and the top is crisp and golden.

Garnish with additional fresh herbs and serve warm.