Preheat the oven to 350 degrees F. Slice the bread into approximately 1 inch pieces. Place the bread on a large baking sheet and bake for 20-25 minutes, stirring occasionally, to dry out the bread.
Brown the sausage in a large skillet over medium high heat.
Then add in the butter, onion and celery. Cook over medium heat until the veggies are tender (approximately 5-6 minutes).
Stir in the minced garlic, salt, pepper and fresh rosemary. Heat for 2-3 minutes until well combined.
Then place the bread in a large mixing bowl. Add in the onion mixture and stir to combine.
Then pour the broth over the top of the bread mixture. Gradually add in the broth and stir as you add. You want the bread to be moist by not soggy. You may not need all of the broth.
Then place the mixture in a 9X13 baking pan sprayed with a non-stick cooking spray.
Cover the baking dish with foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake uncovered for 15-20 minutes until the stuffing is cooked through and the top is browned slightly.