Recipe Prep: Preheat oven to 350°F. Grease a 9×13 baking dish with butter.

1. Add the sausage to a large skillet set over medium heat. Cook for 5 to 7 minutes, or until the sausage is browned and crisp. Make sure to stir often and continue crumbling the sausage as it cooks so you end up with even, bite-sized pieces. Remove the sausage from the pan and place it in a large bowl.
2. In the same skillet, melt the butter over medium heat. Add the onion, celery and carrot. Cook for 5 to 7 minutes, or until the vegetables are just barely tender. Stir in the garlic, sage, rosemary and thyme. Cook for an additional 2 minutes, then transfer to the veggies to the bowl with the sausage.
3. Add the bread cubes to the sausage and veggie mixture. Gently stir to combine everything together. Transfer the mixture to the prepared baking dish.
4. In a separate bowl, whisk together the chicken broth, white wine, eggs, kosher salt and black pepper until well combined. Pour the custard mixture over the bread and sausage. Gently press the bread down so that it’s fully covered by the custard. Let the stuffing sit for 10 minutes to allow the bread to soak up the custard.
5. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for an additional 20 to 25 minutes, or until the top is golden brown and the center is no longer wet.
6. If desired, drizzle the top with melted butter. (It’ll make the stuffing taste richer, and will soften the texture. But this is completely optional.) Garnish with fresh parsley and a pinch of flaky salt. Serve and enjoy immediately.