This Stuffing is from the Kenji Lopez-Alt book the The Food Lab.  He explains why you need  a good quality bread that is dried, not stale.  I did what he said and even measured the bread at first so it was cut into at least approximately 3/4 inch cubes. (I used a mixture of Italian mild and hot sausage since I couldn't find the sage sausage he suggested.)   I made half the recipe noted in his book which did result in a generous serving for 6 and it was really tasty, though definitely not a health food.

Ingredients:

1 1/4 pounds of high quality sandwich bread or soft Italian bread, cut into 3/4 inch dice (2 1/2 qts)   

4 Tbsp. (1/2 stick) butter
3/4 lb. sausage, removed from casing
1 small onion, finely chopped, about 1 cup
2 large stalks celery, finely chopped about 1 cup
1 medium clove garlic, minced about 1 tsp.

1/4 cup minced fresh sage or 2 tsp dried
2 cups low sodium broth
2 large eggs
1/4 cup minced fresh parsley
Kosher salt and ground black pepper

Directions:

    With oven racks in lower and upper-middle positions.  Preheat the oven to 275 degrees.  Spread the bread evenly on two rimmed baking sheets.  Stagger pans of the oven racks and bake, rotating the pans and stirring the bread cubes several times until the bread is completely dried, about 50 minutes. Remove from the oven and allow to cool.  Increase the oven temperature to 350 degrees.
    Heat the butter in a large Dutch oven over medium-high heat until the foaming subsides (don't allow the butter to brown), about 2 minutes.  Add sausage and mash to break it up into fine pieces, about 1/4 inch or less.  Then cook stirring frequently, until only a few bits of pink remain, about 8 minutes.  Add the onion, celery, garlic, and sage and cook, stirring frequently, until the vegetables are softened, about 10 minutes.  Remove from the heat and add half of the broth. 
   Whisk the remaining broth, the eggs, and 3 Tbsp of the parsley in a medium bowl until homogeneous.   Stirring constantly with a wooden spoon, slowly pour the egg mixture into the sausage mixture.  Add the bread cubes and fold gently until evenly mixed.
    Put the stuffing into a butter 9 X 13- inch baking dish.  Cover tightly with aluminum foil and bake until an instant read thermometer inserted into the center of the stuffing reads 150 degrees, about 45 minutes.  Remove the foil and continue baking until golden brown and crip on top.  sprinkle with the remaining Tbsp of parsley and serve.