Spread the bread cubes out on a rimmed baking sheet and bake at 325˚F for 5 minutes. Remove from the oven and transfer to a large bowl. Set aside.
Turn oven temperature up to 375˚F.
In a large skillet, brown the ground pork sausage. Discard the grease. Add the cooked sausage to the bowl of bread cubes and set aside.
Using the same skillet, melt the butter over medium heat. Add the chopped onions and celery and cook until tender, stirring often. Remove from heat and stir in the chicken broth, minced parsley, poultry seasoning, and beaten eggs.
Pour the broth mixture over the bread and sausage and gently toss it with a fork until moistened.
Transfer to a greased 2.5-3 quart casserole dish. Cover and bake at 375˚F for 20 minutes, uncover and bake an additional 15-20 minutes, until toasted on top.
Video
Notes
Storage
Store in plastic bags or an airtight container for up to 4 days in the refrigerator.