Bread stuffing with Italian sausage (side dish)

Ingredients:

• 110g unsalted butter, plus extra for greasing the pan
• 450 g raw sweet Italian sausage, casings removed
• 4 stalks celery, chopped
• 2 onions, chopped
• 2 tbsp chopped fresh sage
• 3 cups lightly salted turkey broth or chicken broth
• 2 large eggs
• 0.5 cup chopped fresh parsley
• 16 cups stale white country bread, cut into 1cm cubes (700g)

Preparation:

1. Preheat oven to 190°C and grease a shallow 3-quart baking dish with butter.
2. In a large nonstick skillet, melt 6 tablespoons butter over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 6 minutes.
3. Add the celery and onion and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon of salt, and a few freshly ground black pepper; bring to a boil, then remove from heat.
4. Whisk the eggs in a large bowl. Add the parsley, bread cubes, and meat mixture and stir to distribute the ingredients evenly. Transfer the filling to the prepared baking dish. Cut the remaining 2 tablespoons of butter into small cubes and spread evenly over the filling.
5. Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 20-30 minutes.