Preheat the oven to 350 degrees then butter a 9 x 13 glass baking dish and set it aside.
Cut the bread into about 1” cubes then transfer the cubes to a rimmed baking sheet in a single layer. (I used a combination of white and leftover whole grain bread today). Bake the cubes 30 minutes until they're golden and crisp. Let them cool completely then transfer to a large bowl.
Meanwhile, melt the butter in a large skillet then add the onion and celery, season lightly with salt and pepper and sauté minu4-5 minutes or until the onions have softened.
Add the parsley, sage and thyme then pour the butter and vegetables over the bread cubes and let it cool to room temp.
Once the stuffing is cool enough to handle with your hands, break up the sausage and fold it into the stuffing, blending with your hands or a fork.
Pour in the stock a little at a time, season lightly with salt then blend until the cubes are evenly moistened then transfer to the prepared baking dish. Cover with aluminum foil and bake at 350 degrees for 40 minutes.
After 40 minutes, uncover and continue baking 15 minutes more. Optional: garnish with additional 1 tablespoon of fresh chopped parsley.