Preheat the oven to 350°F.

Cut 1 loaf of bread into approximately 1-inch cubes.

Spread the bread cubes on a large baking sheet and bake for 20–25 minutes, stirring occasionally, until dried out and lightly toasted.

Meanwhile, brown 1 pound ground sausage in a large skillet over medium-high heat.

Add in ½ cup butter, 1 diced onion and 4 diced celery stalks.

Cook for 5–6 minutes until the vegetables are softened.

Stir in 1 tablespoon minced garlic, ½ teaspoon black pepper, ½ teaspoon salt and 2 tablespoons diced fresh rosemary.

Cook for 2–3 more minutes until fragrant.

Place the toasted bread cubes into a large mixing bowl.

Add the sausage and vegetable mixture and stir gently to combine.

Gradually pour in 2–3 cups chicken broth, stirring as you go. Add just enough broth to make the bread moist without becoming soggy.

Spray a 9x13-inch baking dish with non-stick cooking spray.

Transfer the stuffing mixture to the prepared baking dish and spread evenly.

Cover with foil and bake for 30 minutes.

Remove the foil and bake an additional 15–20 minutes until heated through and lightly browned on top.

Serve warm and enjoy!