Preheat the oven to 350°F. Cut the bread into about 1-inch cubes.

Spread the bread cubes on a large baking sheet. Bake for 20–25 minutes, tossing occasionally, until dried out.

Brown the sausage in a large skillet over medium-high heat, breaking it apart as it cooks.

Add the butter, onion, and celery. Cook for 5–6 minutes, until the vegetables are tender.

Stir in the garlic, salt, pepper, and rosemary. Cook for 2–3 minutes.

Place the dried bread cubes in a large bowl. Add the sausage and vegetable mixture and toss to combine.

Gradually pour in the chicken broth, stirring as you add it, until the bread is moist but not soggy.

Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes.

Remove the foil and bake uncovered for another 15–20 minutes, until heated through and lightly browned on top.

Serve warm.