• 1 (16-ounce) loaf sourdough bread, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 (16-ounce) package breakfast sausage
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 sweet onion, diced
• 2 celery ribs, diced
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh sage leaves
• 1 1/2 tablespoons chopped fresh thyme leaves
• 2 teaspoons chopped fresh rosemary
• Kosher salt and freshly ground black pepper, to taste
• 2 1/2 cups chicken stock

Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 5-8 minutes, making sure to crumble the sausage as it cooks. Drain excess fat; transfer sausage to a paper towel-lined plate. Melt butter in the skillet. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage, thyme and rosemary until fragrant, about 1 minute. Remove from heat; stir in bread and sausage; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. let stand 5 minutes, stirring occasionally, until liquid is absorbed.* Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 30-35 minutes.